This recipe is from Chow Vegan (awesome website, check it out if you haven't seen it).
The tofu is delicious and very versatile. Each time I've made it, I've gone with a sort of "fish and chips" theme and served it with fried potato wedges and tartar sauce. I keep meaning to try it in a sandwich.
Here is the recipe. I made a few substitutions to compensate for the things we were out of, but the original version can be found on Chowvegan.com
Crispy Baked Tofu
1 pound extra firm tofu (drain, cut into 1/4" thick slices)
1 cup breadcrumbs
1 tablespoon nutritional yeast)
1 teaspoon garlic salt
2 eggs worth of Ener-G Egg Replacer
1 tablespoon Soy sauce
Preheat the oven to 400F
Combine the breadcrumbs, nutritional yeast, and garlic salt. In another bowl combine the Ener-G Egg Replacer and soy sauce. Dip the slices of tofu into the "egg" mixture, then into the breadcrumbs. Place the breaded tofu on a baking sheet, and bake for 20 - 30 minutes.
1 cup mayonnaise (The Smart Balance one is awesome)
5 sweet pickles, diced
1/4 onion, minced
1 lemon (juice)
Mix everything together, refrigerate for at least an hour before serving.