# Components:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cut into 3/4-inch cubes
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp olive oil
04 - 1 tbsp lemon juice
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
07 - 1/2 tsp onion powder
08 - 1/2 tsp ground black pepper
→ Breading
09 - 1/2 cup all-purpose flour or chickpea flour (for gluten-free)
10 - 1/4 cup unsweetened plant-based milk
11 - 1 cup panko breadcrumbs or gluten-free breadcrumbs
12 - 1 tsp dried oregano
13 - 1 tsp sweet paprika
14 - 1/2 tsp salt
15 - 1/4 tsp cayenne pepper (optional)
→ For Baking or Frying
16 - Cooking spray or 2 tbsp neutral oil
# Directions:
01 - Preheat the oven to 425°F or heat oil in a deep skillet to 350°F for frying.
02 - Whisk all marinade ingredients in a bowl, add tofu cubes, and toss gently to coat. Let sit for at least 10 minutes.
03 - Set up three separate bowls: one with flour, one with plant milk, and one with seasoned breadcrumbs mixed with oregano, paprika, salt, and cayenne.
04 - Dredge each tofu cube in flour, dip into plant milk, then coat thoroughly in the breadcrumb mixture.
05 - For baking: Arrange coated tofu on a parchment-lined baking sheet, spray lightly, and bake 20–25 minutes, turning halfway until golden and crisp. For frying: Fry cubes in hot oil for 2–3 minutes per side until evenly golden. Drain on paper towels.
06 - Serve hot with a preferred dipping sauce.
