Begin by freezing and thoroughly thawing your extra-firm tofu, then press to remove moisture and cut into 1-inch cubes. Marinate in vegan chicken broth for at least 30 minutes.

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

While the buttermilk mixture thickens, whisk flour, cornstarch, cornmeal, and spices in a large bowl until well combined.

Heat oil in a deep fryer or heavy-bottomed pan over medium heat until temperature reaches 370°F (187°C).

Dip each tofu cube into the buttermilk mixture, roll in the seasoned dry flour mixture, and for a thick crust, repeat the dips.

Fry breaded tofu cubes in small batches for 3-4 minutes until golden brown and crispy. Use a slotted spoon for even cooking.

Transfer fried nuggets to a plate lined with paper towels to drain oil and let cool for a few minutes before serving.