Slice tomatoes about 1⁄3” thick. Discard the top and bottom pieces.

Combine the non-dairy milk, vinegar and hot sauce in a bowl large enough to fit a tomato slice. Whisk together until well mixed.

Add the flour to a second bowl.

In a third bowl, combine the cornmeal, salt, paprika and black pepper. Whisk together to mix.

Set up a dredging station with the tomato slices and the three bowls. First, coat the tomato slice with flour on both sides, then coat it with milk, then coat it well with the cornmeal mixture.

Lay the coated tomatoes on a wire rack to sit while you prepare the remaining slices.

Pour about 1” of vegetable oil into a deep skillet or frying pan. Heat to 375 degrees.

Drop 2-3 breaded tomato slices into the hot oil. Cook for about 2-3 minutes or until they are starting to brown. Flip and cook the second side about 1 minute more.

Use a strainer to remove the tomatoes from the oil and place them on a wire rack to cool. Repeat with the remaining tomato slices.

Serve warm with comeback sauce for dipping (optional)