1. Begin by carefully dicing your extra firm tofu into 4 pieces and shaping them into tenders by slicing the edges of the tofu with a knife. Pat them dry with a towel and set aside.
2. Make your vegan buttermilk base by adding 1 cup vegan milk of choice, 1 tbsp apple cider vinegar, 0.5 tbsp hot sauce of choice, 1 tbsp soy sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp mustard powder, 1 tsp smoked paprika, and a heavy pinch of salt and pepper to a bowl. Mix well.
3. Add your shaped tofu tenders to the vegan buttermilk base, cover, and let them soak for at least 30 minutes.
4. In one bowl, add 2 cups of vegan Frosted Flakes and break them down into smaller pieces.
5. In another bowl, add 1 cup of flour of choice and the seasonings mentioned in the buttermilk base (garlic powder, onion powder, mustard powder, smoked paprika, salt, pepper). Mix well and set aside.
6. For each tofu tender, first coat it in the seasoned flour, then dip it into the vegan buttermilk base, then back into the seasoned flour, and finally, finish off by coating it thoroughly with the crushed Frosted Flakes.
7. Set the breaded tenders in your air fryer basket and top both sides with an oil of choice.
8. Air fry at 425°F (218°C) for 10-15 minutes, checking periodically and flipping as needed based on your air fryer, until golden and crispy.
9. While the tenders are air frying, prepare the chipotle sauce: combine 1 cup agave, 0.25 cup blended chipotle peppers, 1 tsp smoked paprika, and a heavy pinch of salt in a saucepan. Bring it to a simmer, stirring until well combined.
10. To make the ranch: combine 1 cup vegan milk (soy is best), 1 tbsp apple cider vinegar, 0.5 cup avocado (or vegan mayo or yogurt), 0.5 lemon (juiced), 0.5 cup hemp seeds (optional), 1 tsp onion powder, and a large pinch of salt. Mix all ingredients, excluding dill and cilantro, until smooth. Then, add in your fresh dill, cilantro, and chives to taste and mix.
11. Dip your air-fried tenders in the prepared chipotle sauce and enjoy with the vegan ranch.
