Slice the tofu

• Drain the super firm tofu and pat it dry.
• Slice it into slabs about 1.5 cm thick, not too thin or too thick.

Season the tofu

• Lay the tofu slabs in a dish and pour over the soy sauce so every piece gets a bath.
• Turn the slabs so they soak up the seasoning on both sides.

Season the flour

• Mix the Italian seasoning, garlic powder, paprika and salt into the flour.
• Set aside a portion of the seasoned flour for the first coating and keep the rest for the batter.

Prepare the crumbs

• Spread the cornflake crumbs in a shallow dish.
• Stir a little Italian seasoning into the crumbs.

Flour the tofu

• Coat each tofu slab in the seasoned flour so the batter has something to hold on to.
• Shake off the excess.

Make the batter

• Whisk the remaining seasoned flour with the water and Dijon mustard until smooth.
• Dip each floured slab in the batter, letting the excess drip off.

Coat in crumbs

• Press each battered slab firmly into the cornflake crumbs.
• Cover both sides evenly.

Fry until golden

• Heat the oil in a frying pan over medium heat.
• Fry the schnitzels until both sides are golden and crispy.

Finish and serve

• Drain the schnitzels on paper towels.
• Sprinkle with flaky salt and serve while hot.