1: Cut the tofu into thick slices.
2: Mix the spices, salt, and pepper through the breadcrumbs in a bowl.
3: Pour the milk into another bowl.
4: Submerge the tofu in the milk and then coat it in the breadcrumbs; repeat for a thicker layer.
5: Fry the coated tofu in olive oil for about 5 minutes on each side until golden.
6: Grate the carrot and thinly slice the cabbage; dress them in mayo, lemon juice, and salt, then set aside.
7: Cut the cucumber lengthways into thin slices.
8: Toast the ciabatta, then spread with butter and wholegrain mustard.
9: Assemble the sandwich with slaw, cucumber, tofu schnitzel, and sauerkraut, topping with more mayo.
