• Freeze a block of extra-firm tofu until it becomes solid, then thaw completely overnight in the fridge.
• Press the frozen tofu to remove as much liquid as possible, then break it into 1-inch cubes and place them in the vegan chicken-flavored broth.

Prepare the breading

• While the tofu is marinating in the broth, put 3/4 cup of plant-based milk in a shallow bowl with 1 teaspoon of apple cider vinegar and 1 teaspoon of hot sauce. Give it a stir, then let it sit for at least 5 minutes to thicken.
• In a separate bowl, mix 1/3 cup flour, 1/4 cup cornstarch, 1/4 cup cornmeal, 1 tsp oregano, 1 tsp creole seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/4 tsp black pepper, and white pepper. Stir until well combined.
• Heat the oil to 370°F (187 °C) either in a deep fryer or in a pan. (Use a thermometer or test a small piece of tofu to make sure you have the correct temperature. It should bubble as soon as it hits the oil and become golden brown after about 2-3 minutes of cooking.)

Bread the tofu

• Once the tofu has sat in the broth for at least 15 minutes, dip it into the milk solution, then into the flour mixture, and coat it well. Then quickly dip the tofu back into the milk solution and coat a second time with the dry flour mixture. Set aside until you have about 5-6 chunks of tofu chicken ready to fry.

Deep fry the tofu chicken

• Place the breaded tofu in the hot oil and cook for about 3-4 minutes until the bubbling slows and the nuggets become golden brown. (Fry in small batches so they have enough room to float in the oil without touching.)
• Remove them from the oil with a skimmer basket or tongs, then cool them on a paper towel. Repeat until all of the tofu chicken nuggets are cooked.
• Serve hot with your favorite dipping sauce.