thick, crunchy, fluffy corn flakes breading
The comments have already touched on a number of potential solutions.  The core problem seems to be that you need a thicker, more viscous batter than can hold onto the cornflakes better than raw egg.  Egg is slippery stuff, and will tend to form only a very thin layer on whatever's being dipped into it, but you want something much denser here.

In the recipe you included, honey makes the egg more viscous while seasoning at the same time.  You could do the same thing by adding a small amount of flour or (appropriately) cornstarch to the egg before dipping the soy.  You could even try going completely eggless and make a beer batter or tempura-style batter; depending on your recipe, you may need to back off on the liquid so that it remains relatively thick.  Dip your soy into the batter, then into the cornflakes, and then fry or bake as you see fit.  

You can probably play it quite loose with the cooking time.  Since soy isn't an animal product that needs to be cooked to a certain temperature for safety purposes, just cook until you're happy with the final product.