Tofu Bites:

1. Preheat oven to 375°F. Line a large baking sheet with parchment paper and grease with Crystal Margarine; set aside.
2. Slice tofu in half, horizontally, and then slice each half into 6 pieces.
3. Place tofu on a large paper towel lined sheet pan. Cover with more paper towels and a second pan. Weigh down with a heavy skillet or cans and press down on tofu for 20 minutes.
4. In a shallow dish (or a pie dish), whisk together the milk, mustard and cornstarch until no lumps remain.
5. In a separate, shallow dish, stir the breadcrumbs, paprika, salt, and garlic powder together.
6. Coat one piece of tofu with the wet mixture, then dredge in the breadcrumbs, pressing well to adhere the crumbs. Place on a prepared baking sheet. Repeat with remaining pieces of tofu.
7. Bake tofu bites for 20 minutes. Flip and bake another 20 minutes, until golden and crispy.

Ranch Dip:

1. While the bites are baking, prepare the ranch dip.
2. In a small skillet, melt Crystal Margarine over medium-low heat. Add garlic and cook, continuously stirring, until garlic softens and begins to colour, about 2 minutes; set aside.
3. In a medium bowl, whisk together cooked garlic with the remaining ingredients. Taste to adjust seasoning and chill until ready to serve.
4. Serve tofu bites warm with ranch dip on the side.

Chef’s Notes:

• Do not use silken or soft tofu for this recipe as it will not hold its shape when breaded. If using firm tofu instead of extra firm, press the tofu down for 40 minutes instead of 20, changing the paper towels halfway through to absorb more moisture.