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Crispy tofu fingers

Makes 4 servings


  • 1 lb. extra firm tofu
  • ½ cup unsweetened almond milk
  • ¼ cup almond meal
  • ¼ cup whole grain breadcrumbs
  • ¼ cup cornmeal
  • 2 Tbsp. nutritional yeast
  • ½ tsp. garlic powder
  • ½ tsp. chili powder
  • ½ tsp. paprika
  • ¾ tsp. salt


Remove tofu from packaging and place between two dish towels. Place a heavy cutting board or other heavy object on top to press liquid out. Press for 30 minutes.

Preheat oven to 425°F.

Place almond milk in a shallow dish.

In another shallow dish, stir together almond meal, breadcrumbs, cornmeal, nutritional yeast, garlic powder, chili powder, paprika and salt.

Cut tofu into 12 slices. Dip each tofu slice in almond milk and then dredge it in the bread crumb mixture. Place slices on a baking sheet lined with parchment paper or sprayed with non-stick spray. Bake for 15 minutes and then flip and bake for another 15 minutes.

Serve with ketchup or your favorite dipping sauce!

Nutrition analysis per serving: 243 calories, 11 g fat, 18 g protein, 19 g carbohydrate, 5 g fiber, 481 mg sodium

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