• Freeze tofu in an unopened package overnight. Defrost and press for 30 min. Cut tofu block in half (see video) then each half into three slices. Cut out two heart shapes per slice. Save all the trimmings left over from cutting the tofu. (see note)

To make marinade

• In a large bowl combine the soy sauce, oil, water, nutritional yeast, garlic powder, and smokes paprika. Mix well, and drop in hearts. Marinate for at least 30 min.

To make breading

• In a large bowl combine the cassava flour, rice flour, smoked paprika, garlic powder, onion powder, and salt. Mix to combine. Set aside.

To make milk mixture

• In a small bowl, combine cornstarch, almond milk, and apple cider vinegar. Mix to combine.
• Take three hearts at a time and drop them into the bowl with the milk mixture. Take the hearts out of the milk and place them in the bowl with the breading. Toss them with the flour several times until they are completely covered. Place on a sheet tray while you bread the other hearts.
• Once all the hearts are breaded set a large- deep sauté pan to medium-high heat. Add avocado oil. Once the oil is hot or at 350°F drop in the breaded hearts. Cook 1-2 minutes on each side until golden brown. Remove from oil and set on a sheet tray lined with paper towels. Let cool slightly and serve.