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Slice the tofu in half lengthwise, then gently shape each piece so it resembles a chicken breast. Pat dry.
In one bowl, mix ½ of the flour, plant milk and a pinch of salt.
In another bowl, combine remaining flour, breadcrumbs, garlic powder, smoked paprika, salt, and pepper.
Dip tofu into the milk mixture, then coat fully in the breadcrumb mixture. Press it in so it sticks.
Heat oil in a pan over medium-high. Fry tofu 3–4 minutes per side until deeply golden and crispy. Transfer to a rack or paper towel.
In a bowl, toss lettuce with vegan mayo, garlic, vegan parmesan, salt, olive oil and pepper until coated.
Melt 1 tbsp vegan butter in a pan. Toast the hoagie until golden.
Melt the remaining 1 tbsp vegan butter with a little extra minced garlic and optional parsley. Drizzle over the crispy tofu.
Assemble and enjoy!