Start by prepping your tofu. Press out the excess moisture (see my full guide HERE for pressing tofu with and without a tofu press) and slice it into your desired shape. I like simple cubes but strips and triangles work well too.

Pre-heat the oven to 375 degrees F. And lightly spray a large baking sheet.

In a large shallow bowl, whisk together the milk and lemon juice to make a vegan buttermilk. It will curdle a little and that’s what we want. 

In another large bowl, whisk together the flour and salt. In one more separate bowl, mix together the vegan parmesan with the panko bread crumbs.

One piece at a time, dip each piece of tofu in the flour, covering completely, and then dip the tofu into the milk mixture. Repeat that step, dipping it in the flour and then again in the milk. Place the tofu into the panko mixture and cover completely, pressing the panko lightly into the tofu. Place the piece of tofu on the prepared baking sheet. Repeat with all of the tofu.

Spritz the top of the tofu with cooking spray and bake for 25 minutes, flipping halfway through to brown on both sides. Serve and enjoy!