Step 1

Preheat the oven to 425F. Prepare a small baking tray by brushing with 1-2 tbsp of oil to coat the bottom.

Step 2

Cut your tofu block into 3-4 slabs lengthwise. Place the slabs in a resealable freezer bag or an airtight container with the tamari and juice of half a lemon. Seal the container and gently shake to coat and allow to marinate for at least 10 minutes.

Step 3

Set up three shallow bowls. To one bowl add the flour. To the second bowl add the milk, yogurt, and a pinch of salt and whisk together until smooth. To the last bowl add the bread crumbs, nutritional yeast, lemon zest, smoked paprika, garlic powder, onion powder, and a pinch of salt then whisk together.

Step 4

Place one marinated slab of tofu at a time into the bowl with flour, making sure to completely coat. Dip the coated tofu into the bowl with milk then gently shake off excess before transferring to the bowl with the panko mixture making sure the tofu is completely coated.

Step 5

Transfer the breaded tofu to the prepared baking tray and spray the top of the tofu with a little oil. Bake the tofu for 15 minutes, then flip and bake for an additional 5-10 minutes until golden.

Step 6

Clear out two of the bowls from earlier. To one, bowl add the yogurt, oil, nutritional yeast, garlic and onion powder, juice of the remaining lemon half, dill, parsley and a pinch of salt then whisk to combine. Add the celery to it and toss to coat.

Step 7

To the second bowl add the buffalo sauce and maple syrup and whisk to combine. Once baked, dip the cutlets into the buffalo sauce to coat and transfer to a cutting board to cut into strips.

Step 8

Serve the tofu with the celery slaw however you like then enjoy.