Calories 133 Fat 5.5g Saturates 0.6g Carbohydrates 11g Sugars 0.7g Protein 9.1g Salt 0.21g
Preheat the oven to 220℃ (Gas Mark 7, 425℉).
Pour the almond milk into a shallow dish. In another shallow dish place the ground almond, breadcrumbs, cornmeal, nutritional yeast, garlic powder, chilli powder, smoked paprika, and salt. Stir to combine.
Cut tofu into 10-12 slices. Dip the tofu slice in the almond milk then dredge it in the breadcrumb mixture. Cover it fully and tap off excess. Repeat with the rest of the tofu slices.
Place each slice of tofu on a parchment lined baking tray (or spray a baking tray with oil) and bake the tofu slices for 20 minutes, then flip and continue cooking for a further 15 minutes.
Serve with a sauce of your choice.
Creamy Mushroom and Tarragon Soup with Wild Mushroom Bruschetta...