Press the tofu: Drain the tofu and wrap it in a clean kitchen towel. Place a heavy skillet on top and press for 20–30 minutes. This removes excess moisture and helps the tofu absorb flavor and crisp up.

Slice the tofu: Cut the pressed tofu into 4–6 cutlets. For a chicken-fried feel, slice lengthwise into wide, flat pieces about 1/2 inch thick.

Make a quick “buttermilk” brine: In a shallow bowl, combine 3/4 cup non-dairy milk with 1 tablespoon apple cider vinegar and a few dashes of hot sauce. Let it sit for 2–3 minutes to thicken slightly. Add 1/2 teaspoon salt and 1/2 teaspoon garlic powder, then whisk.

Seasoned dredge: In a separate shallow dish, mix 3/4 cup flour, 2 tablespoons cornstarch, 2 tablespoons nutritional yeast (optional), 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1 teaspoon poultry seasoning (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.

Optional panko finish: In a third dish, add 1 cup panko breadcrumbs. Season lightly with salt and a pinch of paprika.

Double-dip for extra crunch: Dip each tofu cutlet in the “buttermilk,” shake off excess, then coat in the flour mixture. For a thicker crust, dip back into the “buttermilk” and then into the panko (or into the flour mixture again if you’re skipping panko). Press gently so the coating adheres.

Preheat the air fryer: Set to 400°F (200°C) for 3–4 minutes. Lightly spray the basket with oil to reduce sticking.

Arrange and spray: Place breaded tofu in a single layer in the basket without overlapping. Lightly mist the tops with oil. This helps the crust brown and crisp.

Air fry: Cook at 400°F (200°C) for 10–14 minutes, flipping halfway. Spray again after flipping. They’re done when the crust is deep golden and feels firm and crisp. Thicker cutlets may need an extra minute or two.

Rest and serve: Let the tofu rest for 3–5 minutes to set the crust. Serve with mashed potatoes and gravy, coleslaw, or in a sandwich with pickles.