Crunchy, comforting, and delicious. But also nearly fat-free and plant-based. So good and good for you.
Freeze and thaw the tofu then press until most or all of the water has been squeezed out. Use a tofu press or two cutting boards or plates. Squeeze the tofu until little water comes out.
Crush the corn flakes in a ziplock bag. Use your hands, a heavy glass, or a rolling pin. Crush the cornflakes until they're finely ground and then add the 1/2 cup flour, basil, oregano, thyme, sage, garlic, onion, paprika, celery salt, ginger, cayenne, red pepper flakes, salt, and pepper. Stir and incorporate well. Make sure the flour and spices are evenly distributed.
Pour a cup of plant-based milk in a wide bowl and stir in the tapioca and lemon juice until smooth.
In a third wide bowl, place a cup of regular or gluten-free flour.
Pull the thawed and pressed tofu apart into 1/4 to 1/2 inch thick nugget and cutlet sized shapes.
Dip tofu pieces in the milk and tapioca mixture until well coated.
Dredge the pieces in the flour, then dip again in the milk and tapioca mixture.
Dredge the tofu in the crushed cornflake mix with the spices until well and evenly coated.
Place on a parchment covered baking sheet and bake at 425 degrees for about 25 minutes, until they're crunchy and slightly browned.