Prepare Tofu: Start by freezing a block of extra firm tofu in its package for at least 24 hours. Once frozen, thaw it overnight in the fridge. When fully thawed, press the tofu gently to remove excess water, then cut it into 1-inch cubes.

Marinate Tofu: In a bowl, submerge the tofu cubes in 2 cups of vegan chicken broth. Allow them to marinate for at least 15 minutes, turning occasionally to ensure an even soak.

Make Buttermilk Mixture: In a mixing bowl, combine 3/4 cup of plant-based milk with 1 teaspoon of apple cider vinegar and 1 teaspoon of hot sauce. Let this sit for about 5 minutes.

Prepare Breading: In another bowl, mix together 1/3 cup of all-purpose flour, 1/4 cup of cornstarch, and 1/4 cup of cornmeal. Add your chosen spices and mix well.

Heat Oil: In a deep fryer or a large pan, heat 2 cups of oil to 370°F (187°C). Use a thermometer for accuracy.

Bread Tofu: Take a tofu cube from the marinade and dip it into the buttermilk mixture. Next, roll it in the dry breading mixture until well coated.

Fry Tofu Nuggets: Carefully place the breaded tofu cubes into the hot oil in small batches. Fry them for about 3-4 minutes until golden brown and crispy.

Drain and Serve: Remove the tofu nuggets using a skimmer and place them on paper towels to drain excess oil. Serve hot.