Prep the tofu

1. Preheat the oven to 425°F.
2. Slice the tofu lengthwise into two thin slabs, then cut each slab in half crosswise to make four cutlets.
3. Lightly mist a rimmed baking sheet with cooking spray, or line it with parchment or a silicone mat.

Set up the breading station

1. Arrange three wide prep bowls: one with the rice flour, one with the JUST Egg, and one with the panko, onion powder, garlic powder, salt, and pepper.

Bread the tofu

1. Working one piece at a time, coat each cutlet in the rice flour, tapping off the excess.
2. Dip into the JUST Egg, then press into the seasoned panko mixture until evenly coated, including the edges.
3. Place the breaded tofu on the prepared baking sheet and mist the tops generously with cooking spray.

Bake

1. Bake on the upper rack for 15 minutes, until the coating looks set and lightly golden.
2. Flip the cutlets, spray the second side generously, and return to the oven for 10 minutes, or until golden and crisp all over.
3. Let rest on the baking sheet for 2 minutes to allow the coating to set, then serve.