Preheat oven to 400 degrees Fahrenheit. In a small bowl, whisk the milk and the vinegar together to make 'buttermilk.' Set aside. dd dry ingredients into a food processor and pulse to combine. Drop the butter and shortening in and pulse until the mixture resembles corn meal. (little clumps of butter left but otherwise mixed)

Transfer to bowl with buttermilk and stir until just combined. The dough will seem soft. Turn out onto a lightly floured surface and flatten slightly. Fold over once and then flatten slightly again until it's about an inch and a half thick. Take care not to overwork the dough or your biscuits will be tough! Take a biscuit cutter and make 8 biscuits, reusing the dough scraps to make more as necessary. Put fairly close together on a non-stick baking sheet and toss in the oven for 13 minutes. Check for a golden top and remove when done. Let cool and then slice in half if you're making sandwiches.

Pour oil into a large saute pan. Add spices and stir. Place tofu slices in the spiced oil and sear them on each side for 5-6 minutes (until crisp).

Blend all ingredients on high until thoroughly smooth. Taste and adjust seasoning as needed.