Stick With It: Crispy Cornflake Tofu Fingers

Grab this

• 1 block (400 g) extra-firm tofu, pressed and cut into 12 fingers
• 1/3 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine salt
• 1/2 cup unsweetened soy milk
• 1 teaspoon Dijon mustard
• 2 cups unsweetened cornflakes, lightly crushed
• 2 tablespoons olive oil
• 3/4 cup unsweetened plain soy yogurt
• 1/3 cup finely chopped dill pickles
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh dill, plus more for serving
• Freshly ground black pepper, to taste

Do this

1. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a shallow bowl, stir together the flour, smoked paprika, garlic powder and salt.
3. In a second shallow bowl, whisk the soy milk and Dijon mustard. Place the crushed cornflakes in a third bowl and stir in the olive oil until lightly coated.
4. Coat each tofu finger in the flour mixture, dip it in the soy milk mixture, then press it gently into the cornflakes. Arrange the coated fingers on the prepared sheet with space between them.
5. Bake for 15 minutes, carefully turn each finger, then bake for 10 to 12 minutes more, until crisp and deeply golden.
6. While the tofu bakes, stir together the soy yogurt, pickles, lemon juice and dill. Season with black pepper and chill until serving.
7. Serve the tofu fingers hot with the cold dill-pickle dip.