In a small mixing bowl, combine the milk sugar, and yeast. Cover and let sit 10 minutes until foamy. 

In a stand mixer, add the flour, yeast mixture and yogurt and mix until it makes a dry, shaggy looking dough. Add the butter and mix until incorporated, then knead for about 10-15 minutes until dough is pliable and not sticky to the touch. 

Place dough in a greased bowl, then cover with a towel or plastic wrap and let rise in a warm area for 1-2 hours until doubled in size.

Divide dough into 12 even balls. Place on a parchment-lined baking tray, cover loosely with plastic wrap and let rise 1 more hour. 

In a food processor or blender cup, add the tofu, salt, garlic, parsley, lemon juice and half the green onion. Blend until smooth but still slightly textured. It should be blended just enough to be piped from a piping bag into the doughnuts, but not so much that it is completely smooth and all greens are blended fully. Add the mixture to a piping bag and set aside in the fridge.

When ready to fry, heat the oil until it reaches about 350-365F, then fry doughnuts a few minutes per side until golden brown. 

Remove doughnuts from oil with a slotted spoon and let excess oil drip off; place on a cooling rack to cool completely. 

Using a knife, make a hole in the top of the doughnuts, then push the piping bag in and pipe the filling inside. 

With the remainder of the cheese, pipe an equal amount onto the top of each doughnut and spread to the edges. Dunk each one into the everything bagel seasoning. Top each doughnut with the remainder of the green onion and serve.