Tofu “chicken” fingers

Press the tofu then cut into 8 strips. In a shallow bowl, add the tapioca flour. In another shallow bowl, add the almond milk. Then in a bowl mix together the breading mixture (almond flour, nutritional yeast, olive oil, paprika, garlic, salt). Dip each tofu strip first in the tapioca flour, then the almond milk, then the breading mixture. Repeat for each tofu strip. Add to a greased baking sheet. Bake at 425F for 40 mins. Then remove, let cool a little, and brush with the buffalo sauce! Served with vegan ranch!