Step 1

Toss tofu cubes with Bragg's liquid aminos and marinate for at least 20 minutes in the refrigerator.

Step 2

Meanwhile, prepare the buttermilk and breading

Step 3

Combine almond milk, lemon juice, and tapioca starch, mix gluten-free flour, nutritional yeast flakes, paprika, rosemary, ginger, thyme, sugar, salt, and pepper in a medium bowl forming a thick paste and set aside

Step 4

Heat oil in a large non-stick skillet over medium-high. Coat marinated tofu with the batter and lightly fry tofu until golden brown and crispy. Remove fried tofu and set aside while you prepare the gravy,

Step 5

Preheat oven 400 degree F. Place seasoned tofu in a single layer on a prepared baking sheet and spray with cooking spray. Bake for 20 minutes or until crispy

Step 6

Add extra oil to the skillet as needed, cook onion, bell pepper and garlic on one half of skillet and gluten-free flour on the other half, about 2-3 minutes. Add nutritional yeast flakes, garlic powder, onion powder. Stir in vegetable broth or water and Bragg's liquid until a smooth gravy is formed, you might need a whisk.Season with salt to taste.

Step 7

Add fried tofu to the gravy and stir to coat fully, remove from heat. Don't over stir.