Preheat oven to 200°C.
Cut tofu into four thick slabs and pat dry.
Coat in flour, plant milk and seasoned breadcrumbs.
Arrange on a lined baking tray.
Bake for 20 minutes, turning halfway.
Spoon passata over each schnitzel.
Top with vegan mozzarella.
Return to oven for 8–10 minutes until cheese melts.
Serve with roasted potato wedges.