Preheat your oven to 425°F (220°C) and prepare a quarter sheet pan with a drizzle of oil.

Slice pressed tofu into 3-4 slabs, marinate in a mixture of tamari and lemon juice for at least 10 minutes.

Set up three bowls: one with cornstarch, one with a milk and vinegar mixture, and one with herbs, breadcrumbs, nutritional yeast, garlic powder, paprika, and salt.

Coat each tofu slab in cornstarch, dip into the milk mixture, and roll in the breadcrumb mixture.

Arrange breaded tofu cutlets on the baking tray, spray lightly with cooking oil, and bake.

Bake for 15 minutes, then flip and continue baking for an additional 5-10 minutes until golden brown.

Let cool for a couple of minutes before serving immediately.