Make the yolks first so they have time to freeze. Mash the chickpeas with a fork until they're mostly smooth but still have a little texture, then stir in the nutritional yeast, Dijon, vegan mayonnaise, kala namak, turmeric, and pepper. Roll the mixture into four small balls, set them on a small tray, and freeze for twenty minutes, until solid.

For the tofu layer, blend the pressed tofu, chickpea flour, nutritional yeast, kala namak, turmeric, vegan mayonnaise, and olive oil in a food processor until completely smooth, scraping down the sides once or twice. Scrape it into a bowl, cover, and chill for twenty minutes while the yolks freeze.

Warm the olive oil in a wide skillet over medium heat and cook the onion for five minutes, until soft and translucent. Add the garlic and mushrooms and cook for six to eight minutes more, until the mushrooms have released their water and the pan is dry again.

Stir in the lentils, oats, tamari, tomato paste, sage, thyme, smoked paprika, fennel seeds, salt, and pepper, and cook for two minutes to warm everything through. Take the pan off the heat, mash the mixture to a coarse paste with a fork or potato masher, then stir in the chickpea flour. Spread it out on a plate to cool completely.

Take the tofu layer out of the fridge. Divide it into four portions, flatten one in your palm, set a frozen yolk in the centre, and gently press the tofu up and around it until the yolk is completely enclosed. Roll it smooth between your palms, set it on a lined tray, and repeat with the rest. Chill the filled balls for another thirty minutes so the tofu firms back up.

Divide the cooled coating into four portions. Flatten one between two sheets of cling film into a disc wide enough to wrap around a filled ball, peel off the top sheet, set the ball in the middle, then use the film to lift the coating up and over until it seals. Smooth the join with your fingers and repeat with the remaining three. Return them to the fridge for fifteen minutes if the coating feels soft.

Whisk the chickpea flour and water together in a shallow bowl until you have a smooth, thin slurry, and put the panko in a second bowl. Dip each coated ball into the slurry, let the excess drip off, then roll it in the panko, pressing gently so the crumbs stick all over. Set them on a lined baking tray.

Heat the oven to 200C (400F). Give each one a generous spray of oil, then bake for twenty-five to thirty minutes, turning halfway and spraying the second side, until the panko is deep golden and crisp. Let them sit for five minutes before serving.