First, press your tofu for at least 20-30 minutes to get most of the water out.

While that presses, prepare the breading mixture. In a large shallow bowl, combine the flour, breadcrumbs, powdered sugar, salt, paprika, mustard powder, garlic powder, onion powder, and pepper. Mix together.

Pour the nondairy milk in another shallow bowl.

Prepare an assembly line with the bowl of milk, bowl of breading, and a plate or pan lined with wax paper at the end to place the prepared nuggets.

When tofu has been pressed, break it into chunks with your hands, making sure they are no bigger than walnut sized. Sprinkle tofu pieces with salt.

Dip the tofu in the milk, then breading, then milk again, and then breading again. Repeat with all pieces.

When ready to fry, pour the oil into a large frying pan and heat to medium. I like to place a toothpick in the oil as a gauge of when it's ready - it will start forming little bubbles all around it.That's how you know it's hot enough!

Fry the tofu pieces a few at a time, turning over often so they do not burn. When they are golden brown and crispy, remove from oil and place on plate lined with paper towels. Repeat with all. Sprinkle with a little additional salt after they are fried.

To serve, combine the mayo, BBQ sauce, mustards, and agave in a small bowl to make the dipping sauce.

Serve warm chick'n nuggets and sauce immediately, with waffle fries if desired :)