Even chicken finger lovers will love this one.
As my oldest son told me, “Now this is a finger lickin’ good food!”
1 package of extra firm organic non-GMO tofu
1/2 cup almond milk
1 tbsp tapioca starch
1/3 cup cornmeal
1/2 cup ground oatmeal (you could substitute gluten-free breadcrumbs)
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
- Rinse tofu and wrap the tofu in paper towels or a kitchen towel. Then place something heavy (like a few heavy cookbooks) on top to let the water soak out for about 20 minutes.
- Meanwhile, whisk together the milk and tapioca starch in a shallow dish.
- In a bowl, mix the remaining ingredients and set aside.
- Preheat the oven to 400.
- Slice the tofu into strips, dip 1 strip at a time in the milk mixture, then coat with the breading. Place on baking sheet and bake for 15 minutes. After 15 minutes, flip the tofu strips and bake for another 15 minutes.