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Cook the basmati rice according to the package instructions.
Pat the tofu dry, cut it into slices or triangles, and coat with cornstarch if using.
Fry the tofu in a pan with a little oil until golden and crispy on both sides. Remove from the pan and set aside.
Reduce the heat to medium. Add the vegan butter and olive oil, followed by the white parts of the spring onions and garlic. Fry until fragrant.
Add the lemon pepper seasoning and cook for another minute.
Pour in the lemon juice and stir in the vegan Parmesan. Add the vegetable broth powder and water, mixing until you have a smooth, slightly runny sauce. Add more water or a splash of vegan cream if needed.
Season with salt to taste, then return the crispy tofu to the pan and coat it in the sauce.
Serve over basmati rice and garnish with the green spring onion tops and bagel seasoning.