Start by removing excess moisture from the block of extra firm tofu. Wrap the tofu in a clean kitchen towel or paper towels, then place a heavy object on top to press it down for about 30 minutes.

In a mixing bowl, whisk together 1 cup of vegetable broth, 1/4 cup of lemon juice, 2 tablespoons of olive oil, and 1 teaspoon of salt. After pressing, cut tofu into desired shapes. Marinate for at least 1 hour.

In one bowl, combine 1 1/3 cups of cornstarch with the remaining teaspoon of salt. In another bowl, add 3/4 cup of vegan breadcrumbs.

Coat each tofu piece in the cornstarch mixture, shake off excess, dip in the marinade, then roll in the breadcrumbs. Arrange on a baking sheet.

Preheat oven to 375°F (190°C). Bake tofu for 20 minutes, flip, and bake for an additional 15-20 minutes until golden brown.

In a skillet over medium heat, sauté a chopped shallot in 1 tablespoon of olive oil until translucent. Add broth, lemon juice, and coconut cream, simmering for 5-7 minutes.

Stir in chopped dill and season with pepper. Remove from heat.

Serve crispy tofu with Lemon Dill Cream Sauce drizzled on top or on the side.