Ingredients

• 1 lb extra firm tofu, drained and patted dry
• 1/2 cup coconut aminos (or low sodium soy sauce)
• 1/4 cup lemon juice
• 1/2 cup hummus (homemade or store bought)
• 1/2 cup panko breadcrumbs
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Directions

1. Wrap the tofu in a clean dish towel and place a heavy plate on top. Let the tofu press for 30-60 minutes.
2. Unwrap the tofu, and cut it in half so that you have two large rectangles. Then cut each rectangle into 4 triangles.
3. Marinate the tofu triangles in the coconut aminos and lemon juice, in a covered container in the fridge, for 1-8 hours.
4. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
5. In a shallow bowl, mix together the breadcrumbs, nutritional yeast, garlic powder, oregano, and salt.
6. Take the tofu out of the container, pat it dry a little, and spread each side of the tofu with a thin layer of hummus.
7. Carefully coat the hummus-coated tofu in the breadcrumb mixture. Place the tofu on the parchment-lined baking sheet.
8. Using a pastry brush,  delicately dab the tops and sides of the tofu with olive oil.
9. Bake for 20-25 minutes. The breadcrumbs should be golden brown.
10. Carefully remove the pan from the oven. Use a spatula to transfer the tofu onto a serving plate.
11. Serve the tofu over salad, rice, or pasta.