Whisk everything together until smooth and creamy.
Coat 1 block (280–300g) extra-firm tofu, torn into chunks, with 3 tbsp cornflour, 2 tbsp nutritional yeast, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt and a generous pinch of black pepper.
Pan-fry in a little oil over a medium-high heat for 8–10 minutes, turning occasionally, until golden and crispy all over.
