• 2 blocks traditional tofu
• 2 tsp vegan ‘chicken’ broth bouillon powder

DREDGE

• 1 cup cake or all purpose flour (120g)
• 1 cup water (250ml)

COATING:

• 1 cup potato starch (120g) + 6-7 tbsp water
• 1 cup flour (120g)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt

Cheese Flavour Seasoning

• 1/3 + 2 tbsp nutritional yeast
• 1 tbsp + 1 tsp garlic powder
• 1 tbsp + 1 tsp onion powder
• 1 tsp smoked or regular paprika
• 1 tsp black pepper
• 1 tsp chicken seasoning, optonal
• 1/2 – 1 tsp salt
• 1/2 – 1 tsp smoked salt, optional or replace with more salt