1 lb. package firm water-packed tofu (not silken)
2/3 cup fine cornmeal
2/3 cup sliced almonds
2 tsp. sweet paprika
2 tsp. salt
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. dill weed
freshly ground black pepper, to taste
2/3 cup plain, unsweetened non-dairy milk
Preheat the oven to 400º.
Place paper towels on top and bottom of tofu. Put tofu between two plates and place something heavy (like a pot/pan) on top for about 15 minutes or 1/2 hour to squeeze out extra water This will help produce a better, firmer texture.
Combine the cornmeal, sliced almonds, paprika, salt, onion powder, garlic powder, dill weed, and black pepper in a blender, and blend on high until there are few large pieces of almond left. Put mixture into wide bowl.
Place the non-dairy milk into a bowl and set next to the cornmeal mixture.
Cut the tofu into even slices just under ½-inch wide, then cut into stick sizes.
Dip the tofu into the non-dairy milk, then toss gently in the cornmeal mixture to coat evenly. Repeat until all sticks are covered. It helps to use one hand for the milk dipping and the other for the mixture coating. Place on the prepared baking sheet.
Bake for 15 minutes, then turn the tofu fish over and bake for an additional 15 minutes, or until crispy.
adapted from Tofu Fish Sticks