Crumble tofu and add 3/4 cup flour, vanilla, sugar and aguafaba in a big mixing bowl.
In a small bowl mix together baking soda and vinegar. Let it bubble up and add to the big mixing bowl.
Using a hand mixture, blend together all ingredients.
Add in plant based milk a couple tablespoons at a time. Evaluate batter consistency. It should resemble cookie dough or slightly softer. It needs to be able to hold together to form a patty.
Sprinkle 1/2 cup flour onto a separate plate.
Using a soup spoon, gather batter and form a patty using your hands. Then place onto flour plate and carefully cover patty with flour on all sides. Set the patty onto a cutting board or plate and repeat process until all the batter is used up.
Heat a big pan and drizzle coconut oil.
Carefully place syrniki patties onto pan and flatten slightly using the back of a spatula. Cook for 2-3minutes or until a golden crust is formed. Flip and repeat on the other side. Repeat until all the patties are cooked.
Serve tofurniki warm with a jam and/sour cream.
*Easily reheated in microwave or stove
**Can be stored for a couple days in an air tight container.