Add flour, egg replacer, and bread crumbs to separate shallow bowls.
Coat tomato slices in flour, then egg substitute, then breadcrumbs. You may need to add additional water to the egg replacer mix to get the right consistency. Some are pretty thick. You want it to be able to coat without being sludgy.
Place tomato slices onto a baking sheet lined with parchment paper. I use silicone baking mats instead of parchment, and I’d definitely recommend picking some up if you haven’t already.
Bake at 425° for 20 minutes. Flip tomatoes and bake for another 10 minutes, until both sides look golden and crispy.
Add your favorite condiments and enjoy!
Vegan Baked (Not Fried) Green Tomatoes - KevCooksPlants.com