With an apple corer make a hole through the middle of the Tofoo block around the size of a fifty pence piece (use a pairing knife if you don’t have an apple corer). Trim the edges lengthways and keep those bits for later.
Remove the cooled roasted garlic from its skin and mix with the pure spread, herbs, white miso and season, mash with a fork until completely combined. Take a 60cm length of cling film and on a flat surface fold it in half, spoon the mix onto the cling film in a line and roll the mixture up aiming for that fifty pence piece size, twist the ends and set in the freezer.
Put your seasoned cornflour and panko breadcrumbs in two separate trays. In a bowl mix the milk slowly into the plain flour until you have a smooth batter around the thickness of double cream.
Cut a length of the frozen filling slightly shorter than your Tofoo block, unwrap and insert into the Tofoo. Cover the filling at each end with the trimmed Tofoo corners. Roll the block in the cornflour until it’s completely covered, brushing off any excess, and now roll it in the batter, covering it completely. Finally roll it in the panko breadcrumbs and set aside.
In an appropriately sized frying pan pour in about an 20mm of vegetable oil and bring to a medium heat, add a small pinch of the loose panko crumbs and if they sizzle then the oil is ready. Carefully place your Tofoo Kiev into the oil and with a pair of tongs gently turn until golden brown all over including the ends.
Place the Kiev onto a wire rack and then onto a baking tray and place into the oven for 15-20 minutes. Half the Kiev and hear the crunch and watch that ooze! Serve with greens and mash potatoes.