Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Prepare dipping bowls: In a small bowl, combine almond milk and lemon juice. Whisk and let it sit for a minute to curdle slightly. In a second bowl, mix the flour with 1 tsp of salt. In a third bowl, combine the breadcrumbs, garlic powder, basil, oregano, the remaining 1/2 teaspoon salt, and black pepper.

Slice the pressed tofu block horizontally into 4 wide “steaks," then cut again at an angle for 8 pieces. Alternatively, cut them into smaller pieces of tofu sticks or tofu cubes.

Working one at a time, dredge each tofu piece in the flour mixture, shaking off any excess. Dip into the milk mixture, then back into the flour, again into the milk, and finally into the Panko breading mixture, pressing the crumbs on to coat thoroughly.

Arrange the coated tofu steaks in a single layer on the prepared baking sheet. Spray the tops of the tofu with a bit of cooking spray or drizzle lightly with olive oil. Bake for 30 minutes, until golden brown and crispy.

Sprinkle with chopped parsley and serve hot.