Press the tofu by placing in paper towel and/or a clean dish towel. Place something heavy on top and let it sit for at least 45 minutes.
Remove the tofu from the towel and tear into bite size pieces with your hands, toss with ½ tsp of the kosher salt and pepper, to taste.
Make your buttermilk: In a medium sized bowl, add the milk and vinegar and mix with a spoon. Once it looks a little curdled, it’s ready. This takes about 5 minutes.
In another bowl, add the panko, smoked paprika, garlic powder, oregano, thyme, onion powder, nutritional yeast, dried mustard, remaining 1 tsp salt, and pepper. Mix well to combine.
On a separate plate, add the all purpose flour.
Dip each piece of tofu into the plain flour first, then dip into the buttermilk, then dip back into the flour, and again in the buttermilk. Then coat in the panko mix and set aside on a plate until all remaining tofu pieces are done.
Heat the oil in a small saucepan over medium-high heat. Once the oil is hot, add the tofu pieces, working in batches and fry until golden brown on both sides, about 1 ½ to 2 minutes per side. Remove with a slotted spoon and place on a plate lined with paper towel.
When ready to serve, serve alongside your favourite Mother Raw Condiment or Dip.