Start by freezing the extra firm tofu for at least 24 hours, then thaw it overnight in the fridge. Once thawed, press the tofu between paper towels or a clean kitchen towel to remove excess moisture. Cut the pressed tofu into 1-inch cubes, ready for marinating.

Place the cubed tofu into a bowl and pour the vegan chicken broth over it, allowing it to soak for at least 15 minutes.

In a separate bowl, combine the plant-based milk, apple cider vinegar, and a splash of hot sauce. Stir the mixture and let it sit for 5 minutes.

In a spacious mixing bowl, thoroughly combine the flour, cornstarch, cornmeal, oregano, creole seasoning, garlic powder, onion powder, paprika, and both black and white pepper.

In a deep fryer or large skillet, heat cooking oil to 370°F (187°C). Use a thermometer to ensure accuracy.

Begin breading the marinated tofu cubes by dipping them into the prepared buttermilk mixture, then coat each piece in the seasoned dry mixture.

Carefully lower the breaded tofu cubes into the hot oil in batches. Fry for 3-4 minutes, or until golden brown and crispy.

Once all batches are cooked, plate your delicious Tofu Fried Chicken. Serve alongside your favorite vegan dipping sauce.