Begin by freezing a block of extra-firm tofu overnight to enhance its texture. Thaw and press for at least 15 minutes to remove excess liquid. Cut into 1-inch cubes and marinate in vegan chicken broth for 15 minutes.

Prepare a buttermilk substitute by whisking together plant-based milk, apple cider vinegar, and a dash of hot sauce in a shallow bowl. Let it sit for about 5 minutes until it thickens.

In a mixing bowl, combine flour, cornstarch, cornmeal, oregano, garlic powder, onion powder, paprika, creole seasoning, and a sprinkle of black and white pepper.

Heat vegetable oil to 370°F (187°C) in a deep fryer or large pan. To test, drop a small piece of tofu into the oil; it should sizzle and rise.

Dip marinated tofu cubes in the prepared buttermilk, then dredge in the dry coating mixture. For extra crunch, double dip.

Fry the coated tofu nuggets in batches for 3-4 minutes until golden brown. Use a slotted spoon to flip, and drain on paper towels.

Serve immediately with your choice of vegan dipping sauces like ranch, BBQ, or spicy mayo.