Southern Baked Tofu

Preheat oven to 400°F (200°C). Press the extra-firm tofu between clean kitchen towels or in a tofu press for 15 minutes to remove excess moisture.

Cut the pressed tofu into ½-inch thick slabs or cubes, arranging them on a paper towel-lined plate to continue draining.

Combine the cornmeal, brown rice flour (or garbanzo flour), nutritional yeast, salt, sage, celery salt, and crushed corn flakes in a shallow bowl, mixing thoroughly.

Melt the stick margarine and pour it into another shallow bowl, cooling slightly so the tofu won't cook on contact.

Dip each tofu piece into the melted margarine, ensuring full coverage on all sides.

Press each margarine-coated tofu piece into the cornmeal coating mixture, making sure the dry mixture adheres evenly.

Arrange the coated tofu pieces on a lightly greased baking sheet in a single layer without overlapping.

Bake for 25-30 minutes until the coating turns golden brown and crispy, rotating the baking sheet halfway through baking.

Remove from oven and allow to cool for 2-3 minutes on the baking sheet before serving.