Follow these steps carefully for perfectly crispy and delicious tofu veggie fingers:

1. Press the Tofu: This step is crucial for texture. Remove the tofu from its packaging and drain any liquid. Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place it on a plate, and put something heavy on top (like a few cookbooks or a cast iron skillet). Let it press for at least 30 minutes, or up to an hour, changing the paper towels if they become saturated. The more water you remove, the crispier your fingers will be. Once pressed, crumble the tofu into a large mixing bowl.
2. Prepare the Flax Egg: In a small bowl, whisk together the flaxseed meal and water. Set aside for 5-10 minutes to thicken until it has a gel-like consistency similar to an egg.
3. Prepare the Vegetables: While the tofu is pressing and the flax egg is gelling, prepare your vegetables. Grate the carrots and zucchini using the fine side of a box grater. For the zucchini, once grated, place it in a clean kitchen towel or a few layers of paper towels and squeeze out as much excess moisture as possible. This prevents the fingers from becoming soggy. Finely chop the red bell pepper.
4. Combine Ingredients: To the bowl with the crumbled tofu, add the pressed grated zucchini, grated carrots, finely chopped red bell pepper, nutritional yeast, soy sauce (or tamari), the prepared flax egg, garlic powder, onion powder, smoked paprika, and oregano/Italian seasoning.
5. Mix Thoroughly: Using your hands (the best tool for this!) or a sturdy spoon, mix all the ingredients together until very well combined. The mixture should hold together when pressed. Taste a tiny bit and adjust salt and pepper as needed. Don’t be shy with seasoning, as tofu is a blank canvas.
6. Set Up Breading Station: Place the panko breadcrumbs in a shallow dish or on a plate. If desired, you can mix a tablespoon of olive oil into the panko breadcrumbs to help them brown more evenly, or a pinch more salt and pepper.
7. Form the Fingers: Take about 2-3 tablespoons of the tofu-veggie mixture and shape it into a finger or small log, about 3 inches long and ¾ inch thick. Gently roll the formed finger in the panko breadcrumbs, ensuring it’s evenly coated on all sides. Press the breadcrumbs lightly so they adhere well. Place the breaded finger on a baking sheet lined with parchment paper or a lightly oiled baking sheet. Repeat with the remaining mixture, spacing the fingers slightly apart on the baking sheet.
8. Baking Method:
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   • Oven: Preheat your oven to 400°F (200°C). Lightly spray the tops of the tofu fingers with olive oil spray or drizzle very lightly with oil. Bake for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy on all sides. Cooking time may vary depending on your oven and the thickness of your fingers.
   • Air Fryer: Preheat your air fryer to 375°F (190°C). Arrange the tofu fingers in a single layer in the air fryer basket, ensuring they don’t overcrowd it (you may need to cook in batches). Lightly spray with oil if your panko didn’t have oil mixed in. Air fry for 12-15 minutes, flipping halfway, until golden and crispy.
9. Serve: Once cooked, let the crispy tofu veggie fingers cool for a few minutes as they will be very hot. Serve them warm with your favorite dipping sauces.