Start by freezing the extra firm tofu in its package for at least 24 hours. Once frozen, thaw it overnight in the fridge to enhance the texture. After thawing, press the tofu to remove excess liquid and cut it into 1-inch cubes.

Next, submerge the cubed tofu in vegan chicken broth, ensuring each piece is well-coated. Let it marinate for at least 15 minutes.

While the tofu is marinating, mix the plant-based milk, apple cider vinegar, and hot sauce in a bowl. Let this mixture sit for about 5 minutes.

In a separate bowl, combine the all-purpose flour, cornstarch, cornmeal, and a blend of your chosen spices. Stir well until everything is evenly mixed.

In a deep fryer or large pan, heat about 2 cups of oil to 370°F (187 °C). Use a thermometer to check the temperature.

Take each marinated tofu cube and first dip it into the buttermilk mixture, ensuring it's fully coated before transferring it to the dry mixture. Roll it in the breading mix.

Carefully place several breaded tofu pieces into the hot oil, frying them for about 3-4 minutes, or until they turn a beautiful golden brown.

Once the tofu nuggets are golden brown, remove them from the oil using a skimmer or slotted spoon. Place them on a plate lined with paper towels to drain excess oil. Serve hot.