Cut the tofu in half lengthwise to make 2 large flat patties. Cut again to make them into flat square patty shapes. Then press the tofu, the longer the better to remove excess water. Wrap them in a towel and leave under a heavy pot or in a tofu press for 2 hours.

Preheat the oven (450°F) or air fryer (360°F).

In a small bowl, mix together the panko, oil, paprika, cayenne, garlic, and salt. Mix well to evenly distribute the oil and spices within the panko.

Whisk together the “egg” ingredients and set aside.

One by one, coat the tofu patties in the egg mixture, shaking off the excess before pressing it into the panko mixture. Flip it over and press again, using your hands or a fork to scoop the panko on top of the patty and pressing again to ensure as much of the coating sticks as possible. Set aside on a plate or tray until ready to bake.

Air Fryer: Preheat the air fryer to 360°F. Once preheated, spray the bottom of the basket and add the breaded tofu. Bake for 10 – 12 minutes, flipping after 8 minutes, until golden brown on both sides.

Oven: Bake for 20 – 22 minutes in a preheated oven at 450°F, flipping halfway, until golden brown on both sides.

While the tofu patties cook, thinly slice your onion, cabbage, and jalapeno. Add to a medium bowl.

In a small container or bowl, whisk together the olive oil, vinegar, mustard, parsley, salt, and pepper. Add to the slaw mixture and toss well.

Cut the bun in half and add mayo to the top and bottom (or just top). Add the patty then top with 1/4 – 1/2 cup of slaw. Press the top of the bun down gently to keep the sandwich together.