Vegan Chicken Steaks

Drain the tofu, press with kitchen towel and slice thinly into long steaks. The slices should be no more than 3/4 cm thick.
Mix some flour, chicken free seasoning and yeast flakes together in a bowl. There must be enough seasoning so that the flour does not look pure white anymore. Add 1/2 teaspoon or so of garlic powder. For a kick, add a pinch of chili powder.
Dip the tofu slices into the soy sauce and leave to one side.
Mix the mayonnaise with a small amount of soy sauce and a very small amount of oil. Mix up so that the mayo goes a creamy coffee-brown.
Lay the tofu slices in a row, and with your fingers, smear the flavored mayo across the top. Leave for a few moments, turn the slices upside down and add mayo to the other side.
Sprinkle a considerable amount of the seasoning you have just made over the top of the slices. Then flip them over and repeat on the other side. Don't over-do the seasoning to the point where the slices appear too dry.
Place them on a lightly oiled baking sheet and add a little more of the actual chicken free seasoning to the top and a pinch of salt.
Place them in a 180 degree oven for fifteen minutes, then flip them over and bake for another 15 minutes.
You can use these in a sandwich or serve with rice and veg as part of a meal---or be like me and eat them on the spot.
Be warned, this is serious comfort food oozing with calories! Yum! Make healthy alterations if you want :-)
UK vegans- you'll find the yeast flakes in any good independent health store.