Ingredients
- 1 pound extra firm tofu- drained
- 6 TBSP cornstarch or tapioca starch
- ¼ cu unsweetened soy-milk or almond milk
- 1 cup panko (Japanese breadcrumbs)
- 1 ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 3 TBSP avocado oil or olive oil
- ½ tsp garlic powder
Instructions
- Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper with cooking spray; set aside
- Cut the tofu into ½ inch planks by slicing the tofu block. Into 6 slices width-wise, then slice each of those into 3 slices lengthwise.
- In three shallow bowls, place the cornstarch, milk and bread crumbs mix.
- Lightly dip each piece of tofu into the starch, milk, then bread crumb mixture in order.
- Bake for 25 minutes then flip and bake for another 10 minutes.