Step 1

Preheat the oven to 425F and drizzle the oil onto a baking tray. To one shallow dish add all the breading ingredients and whisk to combine. To a separate shallow dish, add the flour and flaxseed then whisk together to combine. Pour the milk and soy sauce into the flour and whisk together until smooth.

Step 2

Slice the block of tofu in half, then cut each half length wise into 3 equal slabs. Place the 6 slabs of tofu in a separate shallow dish then drizzle the tamari and lemon juice overtop. Turn and flip the tofu to make sure it is evenly coated then marinade for 10 minutes, flipping the slabs halfway.

Step 3

Take the tofu and dip it into the batter to coat on all sides. Shake off excess batter then transfer to the dry breading, making sure it is coated in the breading on all sides. To make this process easier and less messy, use one dedicated hand for dipping the tofu in the batter, and one dry hand to help coat it in the breading.

Step 4

Transfer the breaded tofu to the tray to touch the oil, then flip onto the opposite side so both sides are properly coated. Place the tofu in the oven to bake for 15 minutes, flip and bake for an additional 10-15 minutes or until golden.

Step 5

While the tofu bakes, prepare the slaw and sauce. Add the shredded brussels sprouts to a bowl with the sesame oil, lime zest, lime juice and a pinch of salt and pepper. Massage the ingredients into the brussels sprouts until the brussels sprouts have softened. In a separate small bowl, whisk together the hoisin sauce, maple syrup, vinegar and seasonings until smooth.

Step 6

To assemble, slice the tofu and place over the slaw with some cooked rice on the side. Drizzle the tofu with the sauce then enjoy.