Preheat Oven to 450 degrees

Place all of the ingredients in a pot, slowly heating over low heat. Stir to dissolve the salt, sugar, and Marmite. Gently place the tofu in the brine, and cook for 10 minutes over low heat. Flip the tofu carefully, the tofu will become very soft and can easily break. After cooking for 20 minutes remove the pot from the heat and allow it to cool. Once the liquid is cool enough to handle, using your hand remove the tofu, and place it in a container that is just a little big than the tofu block. Pour enough of the brine over the top to cover and place in the freezer overnight.

After 24 hours, remove and allow to defrost.

Place the tofu in a press, and continue to increase the pressure for 10 minutes.

Cut the tofu in half from the short side, then cut this into half creating 4 large rectangles.

Mix Curry Powder, Olive Oil, and Salt together to create a paste.

Rub the paste on the tofu, and place it on a baking sheet with parchment paper. Cook for 10 minutes. Remove for the oven, and set aside.

Mix Flour, Salt, Everything Seasoning, Turmeric, Black Pepper, and Scallions together.

Place the garbanzo bean powder in a bowl, whisk the plant milk into the garbanzo bean flour, add the rice wine vinegar and salt. Allow to set for 5 minutes or longer.

Heat a large pot of vegetable oil to 350 Degrees.

Place the roasted tofu into the buttermilk, allow it to sit for about 5 minutes. Remove a portion of the tofu from the buttermilk and place in the flour, press the tofu into the flour making sure to coat all of the tofu, repeat with all of the tofu. Once coated, gently place the tofu into the hot oil making sure to place the tofu in the oil away from you. Cook until a beautiful golden brown delicious. Place on a cooling rack and immediately season with a pinch of salt.

Place the silken tofu in a large cup, add the lemon juice, dijon mustard, curry powder and Kosher salt using a handled emulsion blender slowly start adding the oil to the tofu. The mixture should be emulsified and thick. Finish the curry mayo with minced garlic, adjust with salt to taste.

Romain Lettuce Shredded

1 recipe Pickled Red Onion

1 Orange Zested

Preheat oven 425 degrees

In a large mixing bowl, combine the dry ingredients, stir to combine. Cut very cold butter into the flour. Combine the rice wine vinegar and the plant milk, make sure the milk is cold before adding to the butter-flour mixture.

Mix the plant milk into the flour, working the dough just enough to incorporate the ingredients. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 2 or 3 times – hardly kneading. Add more flour as needed to prevent sticking.

Form into a 1-2 inch thick disc, handling as little as possible.

Use a 1-inch thick biscuit cutter, push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet, making sure they just touch – this will help them rise uniformly. Gently reform any extra dough and cut it out as needed.

Bake for 10-12 minutes, the tops should be golden brown.

Start by cutting the biscuit in half, and spread a generous amount of curry mayo on both the top and the bottom biscuit. Next, add the pickled onion, then Katsu Tofu, followed by shredded romaine lettuce, now don’t forget this next step it really adds that special moment when you take that first bite and finish with Orange zest. Place the top side of the biscuit and you are all set.