Preheat the oven to 425ºF (220ºC). Grease a baking sheet with nonstick spray.
2. Step
Wrap the tofu in a clean dish towel and place a heavy object, such as a cast-iron skillet, on top. Press the tofu for 20 minutes to remove excess liquid.
3. Step
Flip the tofu block on its side and slice in half lengthwise. Season all over with salt and pepper.
4. Step
Cut each piece of tofu lengthwise into quarters so you have 8 equally-sized pieces.
5. Step
In a medium bowl, combine the flour and cornstarch. Mix with a fork.
6. Step
In a separate medium bowl, combine the milk, apple cider vinegar, and Dijon mustard. Whisk with a fork until combined.
7. Step
In another medium bowl, combine the bread crumbs, salt, pepper, garlic powder, paprika, onion powder, nutritional yeast, cumin, and cayenne. Mix with a fork until combined.
8. Step
Take a piece of tofu and coat it in the flour mixture, followed by the milk mixture, then back into the flour mixture, back into the milk mixture, and finally, in the bread crumbs.
9. Step
Place on the prepared baking sheet and repeat with the remaining tofu sticks.
10. Step
Using a brush, coat each tender with an even layer of olive oil.
11. Step
Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy. Brush with more olive oil, if necessary.
