Start by freezing a block of extra firm tofu for 24 hours. Once frozen, transfer it to the fridge and let it thaw overnight. Press the tofu to remove excess moisture.

Cut the pressed tofu into 1-inch cubes, then immerse them in vegan chicken broth for at least 15 minutes.

In a bowl, combine soy milk, apple cider vinegar, and hot sauce. Let it sit for 5 minutes.

Mix flour, cornstarch, cornmeal, oregano, creole seasoning, garlic powder, onion powder, paprika, black pepper, and white pepper in a bowl.

Heat oil to 370°F (187°C) in a deep fryer or a heavy skillet.

Dip each tofu cube into the buttermilk mixture, then roll it in the breading mixture to coat thoroughly.

Carefully place the breaded tofu nuggets into the hot oil and fry for 3-4 minutes.