Preheat oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
Wrap the tofu in paper towels and a clean kitchen cloth and place on a plate. Place a heavy pan on top and press out the excess liquid for 15 to 20 minutes. This will ensure that the texture is firm. Once it’s pressed, cut the tofu into 2-inch (5 cm) cubes.
Grind the roasted almonds in a food processor until they resemble the texture of the Panko breadcrumbs, approximately 30 seconds. Place the almonds in a shallow bowl and mix with the Panko, oregano, sage, rosemary, vanilla sugar, and salt and pepper until completely combined.
Put the flour in a shallow bowl.
Pour the almond milk in a shallow bowl and whisk in the almond extract until combined.
Dip the cubed tofu, one piece at a time, in the flour. Make sure to coat all sides. Then dip in the almond milk. Now dip in the almond and Panko breadcrumb mixture. Press the almond mixture into the tofu for a thick coating. Place on the baking sheet. Repeat with the remaining cubes of tofu.
Bake the crusted tofu for 10 minutes, then flip each piece and bake for another 10 minutes. Flip one more time and bake for another 10 minutes, or until all sides are golden brown and crisp.
Serve with the dip.
Enjoy!