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Add the stock, soy sauce & nutritional yeast to a saucepan, bring to a boil, add the tofu slices & cook for 30 minutes so the tofu can absorb the flavour. Remove from the pan, set aside on kitchen towel to drain any excess moisture & leave to cool
Meanwhile, add all the slaw ingredients to a bowl, mix well & set aside for later
Mix the plant based mayo & curry paste together in a small bowl & set aside for later
Set up your dredge station. Add the flour to a bowl, plant milk to another & the breadcrumbs to another
Dredge a tofu slice in the flour then transfer to the milk before finally transferring to the breadcrumbs, pressing lightly to evenly coat. Repeat this step for all the slices
Heat a generous amount of neutral oil (enough to mostly cover the tofu, rapeseed is my fave for this) in a deep pan to 170-180°C. Add the tofu slices & fry for about 6 minutes each side or until deep golden brown & crispy. Remove from the pan & set aside to drain any excess oil
Assemble your baguettes with curry mayo, katsu tofu & slaw then heat up the Tideford Organics soup & enjoy!