- 1 x 400g / 14 oz tofu – well pressed
- 50g / 3 1/2 tbsp vegan butter
- 5 cloves garlic
- 1 tbsp nutritional yeast
- 1 tbsp fresh parsley, or 1/2 tsp dried parsley
- Salt and pepper
- 2 slices wholemeal bread
- 1 tsp cornflower
- 240ml / 1 cup plant-based milk, unsweetened
- 2 tsp ground flaxseeds
- Pinch of sea salt
- Freshly ground black pepper
Preheat the oven to 220 deg C. / 430 deg F.
If your bread is a few days old , whizz in the food processor until you have fine breadcrumbs. If not, lightly toast the slices before whizzing. Put the breadcrumbs in a flat-bottomed dish, add the cornflour, salt and pepper and mix together well.
Stir together the plant-based milk and the flaxseeds in a medium-sized bowl and leave to thicken. After a few minutes you’ll have an egg-like consistency which will make the breadcrumb mix stick to the tofu.
Make the garlic butter by finely chopping or mincing the garlic and add it to the butter. Finely chop the parsley if fresh and add to the butter along with the nutritional yeast. Season with salt and pepper and stir it all together so it’s well mixed. This is, incidentally, how we make garlic butter for garlic bread and the mixture also freezes well at this point so don’t worry too much if you ‘accidentally’ make a double portion.
Take your well pressed tofu and cut it into pieces, either into 4 slabs or you can cube it to make Mini Kievs (pictured). Score a cross hatch pattern into the top of each slab of tofu.
Spread the garlic butter thickly on top of each piece of tofu, smoothing it over evenly. Dip the pieces into the ‘egg’ mixture so it is well coated and then roll it carefully in the breadcrumbs. Ensure the tofu is covered evenly. Place the Kiev’s on a greased baking tray bake in the pre-heated oven for 30 minutes and cook until golden brown.
Squeeze lemon juice over each tofu fillet before serving or serve with a lemon wedge on the side.