Middle Eastern Breaded Baked Tofu

I used a Middle Eastern marinade on the tofu to go with the mustard spiced chickpeas. All-around excellent. And I found marinading tofu in vegetable broth helps to keep the tofu from drying out when cooking.

Ingredients
1 Package of Tofu, Drained and Sliced
2 Cups of Vegetable Broth
1 Tablespoon of Paprika
2 Teaspoons of Cumin
1/2 Teaspoon of Cayenne Pepper
1 Teaspoon of Ground Ginger
Juice of 1 Lemon
Salt & Pepper to Taste
Cornstarch
Almond Milk
Panko Bread Crumbs

Directions
Place the tofu, broth, lemon juice, and spices in a container and marinate for several hours or overnight
Pour cornstarch in one bowl and stir in 1 Tablespoon of paprika and 2 teaspoons of cumin; pour almond milk in a second bowl, and the Panko bread crumbs in a third bowl
Remove a piece of the tofu from the marinade, dip in the cornstarch, dip in the milk, dip in the bread crumbs, and place on a greased baking pan
Bake the tofu at 425 degrees Fahrenheit for 40 minutes, flipping once