Instructions

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