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Slice 1 package of super firm tofu into thin slabs and pat them dry with paper towels.
In a bowl, mix ½ cup plant-based milk, 2 Tbsp soy sauce, 2 Tbsp nutritional yeast, 2 Tbsp cornstarch, 2 Tbsp flour, 1 tsp smoked paprika, and ½ tsp each garlic and onion powder.
Dip each piece of tofu into the batter, shake off the excess, then coat with 1 cup panko breadcrumbs. If you want an extra crunchy coating, double-bread the tofu by dipping it again.
Heat enough vegetable oil in a large skillet to cover the bottom. Fry the tofu in batches over medium-high heat, cooking for about 3 minutes per side until crispy and golden. Add more oil as needed.
Keep finished tofu warm in the oven until serving. Sprinkle with flaky salt and a squeeze of lemon juice before serving.