Into a food processor place the tofu, breadcrumbs, egg replacer, and salt and pepper. Process until it has formed into a thick uniform mixture. You should be able to make it into a ball with your hands.

Scoop about 1 ½ tablespoons into your hand and roll it out into a long snake shape. Be careful not to make it too thin about 4-5 inches long. Repeat until all are made.

Freeze for at least 15 minutes.

In the meantime mix breadcrumbs with seasonings for the breading.

After freezing coat one of the chicken fries in cornstarch, then dip in the nondairy milk, and roll in breadcrumbs. Set aside and repeat until all are coated.

Spray generously with spray oil and place 4 to 5 in air fryer basket. Leave room so they do not overcrowd. I put extra chicken fries in the freezer while I waited for the others to be done.

Airfry at 400°F (204°C) for 20 minutes or until crisp and golden. Repeat as many times as needed.

To make the sauce combine all sauce ingredients into a small bowl. Add additional salt if desired.

When the chicken fries are done enjoy them warm dipped in sauce. If they look a little dry you can always spray with more spray oil.