Slice the tofu into around fillets 1cm thick, and round off the edges to make them look more fillet like.

Get a saucepan of heavily salted water onto boil and add the tofu. Boil for 5 minutes then drain and set aside.

For extra flavour, you can add into a marinade of 1 tbsp soy sauce and olive oil, 1 tsp of paprika, oregano, garlic powder, onion powder, and black pepper. Toss the tofu in this marinade and leave it to soak up all that flavour – 15 minutes is good, but longer's even better if you've got time.

Get three bowls ready. In the first, add the plain flour. In the second, whisk together the dairy-free milk, cornflour and 1 tbsp flour until smooth. In the third, crush your cornflakes. Mix the seasonings together and add 1 tbsp of the mix into each bowl. Zest half the lemon and add into the cornflakes.

Dip each tofu piece in the flour first, then into the milk mixture, and finally into the seasoned cornflakes – press it on well so it's properly coated and crunchy.

Pop the tofu into the air fryer, drizzle with oil and cook at 190c for about 12-15 minutes, (200 in the oven) flipping halfway if you want it evenly crisped on both sides.

For the ranch, simply mix all the ingredients together and taste for seasoning.

Mix together the butter, zest the remaining half a lemon, add in the juice and pepper and mix well.

When the tofu is cooked, drizzle the butter over the top and serve immediately with the ranch.