Preheat your air fryer to 180 °C. Alternatively heat a fan oven to 200 °C and line a baking sheet with baking parchment or a non-stick silicone mat.

Slice the drained tofu into 1cm thick fries. If you have a crinkle cut knife, use this!

Place the vegetable broth in a large saucepan and bring to a low simmer. Carefully add the tofu fries and simmer for 10 minutes. Drain and set aside to cool. Be very careful not to break any of the fries when draining, as they will be soft.

In a medium bowl, combine the cornstarch, plant milk, lemon juice, fine sea salt and hot sauce. Whisk together until smooth. Set aside.

In a separate medium bowl whisk together the breadcrumbs, nutritional yeast, garlic powder and onion powder.

Working with a few tofu fries at a time, use one hand to toss a few tofu fries in the cornstarch/plant milk mixture until coated.

Use the other hand to toss the coated fries in the breadcrumb mixture then immediately place in the tray of your air fryer or on the prepared baking sheet, if baking.

Repeat with the remaining tofu fries until all are coated. Drizzle the tofu fries with the vegetable oil.

Air fry or bake the fries for 20-25 minutes or until golden brown, flipping half-way through cooking.

After cooking, leave to cool and crisp up for 5 minutes before transferring to a large bowl (if you toss in the sauce while they’re too hot, they won’t remain crispy).

Add the Vegan Buffalo Sauce while tossing, little by little, until completely coated (you won’t need all the buffalo sauce).

Spread the tofu fries on a serving plate and top with a generous serving of the Vegan Ranch Dressing. Follow with the crispy onions, then the chopped chives.