Step 1

Combine soy sauce, stock, nutritional yeast, smoked paprika, garlic powder, balsamic and ¼ tsp salt in a large, shallow dish. Arrange sliced tofu in the marinade and allow it to marinate for as long as you can, spooning marinade on top from time to time.

Step 2

Slice unpeeled cucumber thinly and place in a bowl with a few pinches of salt. Massage the salt into the cucumber and let it sit while you move to the next step.

Step 3

Before you are ready to bread the tofu, bring clean potatoes to a boil and simmer until knife tender. They will take around 20 minutes, depending on size.

Step 4

Prepare 1 plate and 2 shallow bowls. Mix flour and ¼ tsp of salt on the plate. Combine ground flax and ½ cup (120 ml) of water in one of the bowls and breadcrumbs and ¼ tsp of salt in another.

Step 5

Before you are ready to bread the tofu, bring clean potatoes to a boil and simmer until knife tender. They will take around 20 minutes, depending on size.

Step 6

Lift tofu slices out of the marinade and coat it in flour, thickened flax and finally breadcrumbs. Set aside on a clean large plate. Line another large plate with a piece of paper towel.

Step 7

Heat up 1 cm / 0.4" of oil in a small pan and once hot fry breaded tofu pieces until crispy and golden on both sides. Place each fried piece of tofu on the paper towel lined plate to get rid of excess grease.

Step 8

Pour excess water out of the cucumber salad, stir vegan cream fraiche through it, season with pepper, fresh dill and more salt if needed.

Step 9

Serve warm tofu alongside cucumber salad and freshly boiled potatoes topped with a bit of vegan butter and more fresh dill if liked.