In a bowl mix the flour and meat-free chicken style bouillon powder.

Dice the tofu and toss it in the flour and bouillon mixture.

In a large frying pan, heat the oil over a medium heat. When it's hot, carefully add the cubed tofu and cook until golden crispy, turning the pieces a few times on each side of the cube.

Transfer the tofu to a plate, turn the heat under the pan to low and sauté the minced garlic and chopped sun-dried tomatoes until they’re soft and fragrant (about 3-5 minutes).

Pour in the plant milk (or plant-based cream) and vegetable broth, and stir to combine.

Add the nutritional yeast, dried oregano, and red pepper flakes (if using). Let the sauce simmer for 5-7 minutes until it thickens slightly.

Return the crispy tofu to the skillet, coating it well with the creamy sauce, cover with the lid and let everything simmer together for another 3-4 minutes.

Remove the pan from the heat, sprinkle over the basil leaves and the squeeze over the juice of half a lemon.

Serve it with flat bread (pitta or naan) or over rice, quinoa or grains of your choice.