Having lived in Texas, I got to know Chicken Fried Steak intimately.... specifically from a fast-food joint called Grandys. So in an effort to recreate that Texan comfort food I loved, I made this Chicken Fried Tofu. And oh man y'all - it IS good!
Drain tofu and slice into 3 equally-thick steaks (about 1/2" thick)
Wrap the Tofu Steaks in paper towels and place something heavy on top to press out as much moisture as possible.
Press and drain for at least 20 minutes, changing paper towels as needed.
Whisk all dry ingredients together in a bowl, then spread evenly in a flat, shallow pan for dredging. Set aside.
Whisk all dry gravy ingredients together and then pour into a large skillet. Toast dry ingredients for 1-2 minutes over med-low heat, then slowly stir in 3 cups of almond milk.
Whisk to remove any lumps and stir often as it begins to thicken.
Once the gravy has thickened to a thick, gravy-like consistency, remove from heat and set aside. ( It will thicken even more - thin with more almond milk if necessary)
Whisk all dry ingredients together in a small bowl.
Also, whisk either lemon juice or vinegar into almond milk to make the 'buttermilk'. Pour into the dry ingredients and mix until smooth.
Pour batter into a flat, shallow pan.
Preheat oven to 400 degrees F and place a wire cooling rack on top of a baking sheet.
With one hand place a Tofu Steak into the batter. Brush batter evenly to make sure it's evenly coated. With the same wet hand, place the battered Tofu into the breading.
Using your other (dry) hand, spoon or scoop the breadcrumbs evenly over the Tofu until evenly coated. Place Tofu Steak on pan.
Bake at 400 degrees F until brown and crispy, about 30 minutes.