This is for whitestripe. This recipe is from the cookbook "Vegan Vittles" by Joanne Stepaniak. If it's still available, I highly recommend it. It's full of really good comfort-food recipes.

Ingredients:

1 lb. firm tofu, rinsed, drained and pressed.
2/3 cup or so of flour
veg. oil for frying

SEASONING MIX:
1.5 cups nutritional yeast flakes
2 tsp salt
1 tsp garlic granules
1 tsp onion granules
1 tsp parsley flakes
1/2 tsp paprika
1/2 tsp dried tarragon
1/2 tsp dried dill weed
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp curry powder
1/4 tsp ground rosemary
1/4 tsp ground celery seed

BUTTERMILK MIX:
2/3 cup nondairy milk
2 tsp fresh lemon juice

Cut the tofu and press the pieces between cloth or paper towels. If deep-frying, you can cut into any shape you want. If pan-frying, I recommend thinner slabs (1/3 inch or so).

Put all the seasoning mix ingredients into a shallow bowl and mix thoroughly.

Put the soymilk and lemon juice in a shallow bowl and stir. The milk will get slightly thicker as it curdles.

Put the flour in another shallow bowl.

Working with one piece of tofu at a time, dredge the tofu in flour and shake off any excess. Next, dip the tofu in the "buttermilk," submerging completely for a second. Immediately dredge the tofu in the seasoning mix, making sure it's well-coated all over. (If you touch it and it feels wet, press both sides into the seasoning again.)

You can start pan-frying them as soon as they're seasoned, or you can coat them all first. If, when you're done, some of the first ones seem too moist, just give them another dip in the seasoning mix.

Pan fry in oil over medium-high heat, flipping occasionally, or fry in deep-fryer, until golden-brown. Set on paper towels to get rid of excess oil, if desired.

Save the leftover seasoning mix in an airtight container. It will keep for several months at room temp or in the fridge. You can use it to make more tofu or you can coat slices of zucchini (courgettes) or tomatoes and pan-fry those.