Press the tofu for 10-15 minutes (if you're using frozen tofu, skip this step).

Make the tomato sauce (if you're using store bought sauce, skip this step). Finely chop the onion, and sauté in a pan with a splash of water (or olive oil) and a pinch of salt until tender. Add the tomato passata, the oregano, the basil and season with salt and pepper. Cook on medium heat for 10-15 minutes.

Preheat the oven at 180°C (350°F).

Make the batter. In a bowl sieve all the powders: chickpea flour, corn flour, turmeric, garlic powder and baking powder. Add the plant based milk a bit at a time to avoid forming lumps. Season with salt and whisk well with a fork or a whisk. 

In another bowl arrange the corn flakes.

Cut the tofu block into 1cm thick slices. Coat each piece first into the batter then into the ground corn flakes. Set aside.

In a pan heat the vegetable oil for a few seconds, then fry the tofu cutlets on both sides until golden brown (it will take roughly 2-3 minutes per side).

Drain onto some kitchen paper to remove the excess of oil.

Arrange the tofu onto a tray, then coat each piece with 2-3 table spoons of tomato sauce and top with vegan mozzarella.

Bake for 5-7 minutes or until the mozzarella is melted.