Instructions

• Wrap tofu in kitchen paper and press to squeeze out excess liquid. Lay into dish and place heavy pan on top. Set plate aside for 30 minutes (or overnight) until tofu is dry. Then, cut the tofu into fingers.
• Preheat oven to 395°F (200°C). Line baking sheet with parchment paper.
• Prepare 3 bowls. In first bowl, combine ingredients for breadcrumb mixture: panko breadcrumbs, olive oil, paprika, salt, pepper, and nutritional yeast. In second bowl, add cornstarch. In third bowl, stir almond milk and apple cider vinegar.
• Take one tofu finger at a time, first toss in cornstarch, then dip into milk. Repeat this step, putting tofu back into corn-starch and back into milk. After, coat tofu finger with breadcrumbs.
• Repeat crumbing process with all tofu fingers and place on prepared baking sheet. Once tofu is coated, place sheet into oven and bake for 30 to 40 minutes, flipping halfway through to ensure an even cook.
• Mix all dip ingredients together in bowl.
• Serve baked tofu fingers with chive dip.