Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper for even browning and easy cleanup.

Cut the pressed tofu into even, finger-width strips so they cook at the same rate. If the tofu feels too soft, press it longer to remove excess moisture.

In a bowl, stir together honey and mustard until smooth and thick enough to coat.

In another bowl, mix breadcrumbs with garlic powder, paprika, salt, and pepper until evenly combined.

Dip each tofu strip into the honey mustard, letting excess drip off, then coat well in the breadcrumbs, pressing gently so it sticks. If the coating doesn’t hold, pat the tofu dry and try again.

Place the coated strips on the baking sheet, leaving space between each piece for better crisping.

Bake for 25–30 minutes, flipping halfway through, until golden brown and crisp on the outside. The edges should look slightly darker and feel firm when pressed.

Let the tenders rest for a few minutes before serving so the coating sets and stays crisp.