Air-Fried Tofu Nuggets

NOTE: You have to plan ahead for this recipe by freezing the block of tofu for at least a day or two, then defrosting it in the fridge before you can make this recipe. See instructions below.

1 block of extra-firm tofu, removed from packaging and placed in a gallon ziplock bag in the freezer for a 24 hours or more, then defrosted in the refrigerator for 1-2 days
1 cup whole wheat (or GF) bread crumbs
1 t. Trader Joe's Chickenless seasoning - divided
1/2 t. poultry seasoning (which should just be spices and 100% vegan) - divided
1/4 cup aquafaba (liquid from a can of chickpeas)
black pepper to taste
1/2 cup unsweetened plant-based milk
1/2 T apple cider vinegar

After removing the defrosted block of tofu from the fridge, cut into cubes. With clean hands, squeeze each cube out in the sink or into a bowl to get most of the liquid out them. Place tofu cubes in a bowl with 1/2 t of the Trader Joe's chickenless seasoning and 1/4 t of the poultry seasoning, some black pepper, and the aquafaba. Gently stir with a silicone spatula to coat the pieces. Add more seasoning if you desire. Set aside.
In a small bowl, mix the unsweetened plant milk with the apple cider vinegar. Let sit for 5 minutes until it thickens and slightly curdles.
In another bowl, add the bread crumbs, 1/2 t of the Trader Joe's chickenless seasoning, 1/4 t of the poultry seasoning, and some black pepper.
Working with about 5 cubes at a time, drop them into the "buttermilk," then into the breadcrumb mixture. Use a fork to gently toss the nuggets in the crumbs until they are fully coated. Place on air-fryer rack (lined with parchment paper if you're using a convection-oven style of air-fryer.. Air fry at 375-400 degrees (depending on your air fryer) until they are browned and crispy on the outside and just barely press down to the touch -- about 20 minutes.
Serve with ketchup, BBQ sauce, or your favorite dipping sauce.