Peel and cut up the baby potatoes. Cook them in salted water (add ~1.5 tbsp salt). While the potatoes are cooking you can make the tofu.
Prepare 3 small bowls. In the 1st, put the 1/2 cup flour. In the 2nd, put the 1/2 cup plant milk+5 tbsp flour+2 tsp salt+additional spices (to taste). Mix well. In the 3rd bowl, add the breadcrumbs.
Cut up the tofu into even slices and season them to taste but be careful not to add too much salt.
Dip the seasoned tofu slices into the flour (coating all sides), then into the milk+flour mixture, then into the breadcrumbs.
Heat a generous amount of sunflower oil in a frying pan and fry the tofu slices until golden brown and crispy.
When the potatoes are done cooking, drain the water and add the finely chopped parsley. Mix well.
Serve the tofu and potatoes with dill pickles and your favorite dipping sauce.