Tofu “chicken” fingers with Buffalo Sauce

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 this process for each tofu strip. Add the breaded tofu strips to a greased baking sheet. Bake at 425°F for 40 minutes. Then remove from oven, let cool a little, and brush with the buffalo sauce! Served with vegan ranch!