Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Add <quantity>100<unit>g</unit></quantity> of chickpea flour to a large mixing glass

Add <quantity>50<unit>g</unit></quantity> of all-purpose flour

Add <quantity>1<unit>tsp</unit></quantity> each of turmeric powder, garlic powder, and black salt

Add <quantity>220<unit>g</unit></quantity> of water and stir to combine

Blend with a hand blender until homogeneous. The vegan egg wash is ready

Cut <quantity>1<unit>piece</unit></quantity> of firm tofu into thick slices

Combine <quantity>1<unit>cup</unit></quantity> of breadcrumbs and <quantity>2<unit>tbsp</unit></quantity> of all-purpose flour in a bowl. Chop <quantity>½<unit>bunch</unit></quantity> of parsley and add to the bowl. Mix well.

Dip the tofu slices in the Vegan Egg Wash, one by one. Cover their entire surface and transfer to the breading mixture

Shake the bowl so that the breadcrumbs coat the tofu slices completely. Transfer them to a roasting pan lined with parchment paper

Drizzle the tofu slices with olive oil to taste

Roast for 15-20m until golden brown. The vegan tofu Milanese is ready

Serve it with your favorite sides and enjoy!