Slice tomatoes into 1/2-inch slices. Season both sides with a light sprinkling of sea salt and ground black pepper.

Set up the dredging station:

Into a small mixing bowl, add all-purpose flour, 1 teaspoon sea salt, and 1 teaspoon ground black pepper. Stir to combine.

In a second small mixing bowl, whisk together the unsweetened almond milk and apple cider vinegar. Allow to sit for 5 minutes.

Into a third small mixing bowl, add cornmeal, Panko breadcrumbs, flat-leaf parsley, Cajun seasoning. Stir to combine.

One slice at a time, dredge each tomato slice first in the flour mixture to coat, then quickly dip into the almond milk, and finish by pressing each side of the tomato into the cornmeal/breadcrumb mixture to coat.

To a large, deep skillet over medium-high heat, add vegetable oil. When the oil is hot, gently drop in coated tomato slices. Allow enough space that they do not overlap. You may need to work in batches and add extra vegetable oil if needed.

Fry tomatoes until golden brown, about 3 minutes per side.

Place cooked tomatoes on a cloth or paper towel-lined plate to soak up any excess oil.

Serve hot.