Press the tofu with paper towel, getting out as much of the liquid as possible.
Using your hands, break the tofu into irregular chunks (what makes it look like chicken).
Press the tofu chunks with paper towel once again to remove more liquid if possible.
Optional (but recommended): Freeze the tofu overnight. The next day, defrost the tofu and press with paper towel again. If you skip this step, it will still work, but freezing the tofu helps make the texture even more firm and less wet.
To make the buttermilk: Combine the oat milk and apple cider vinegar in a small bowl and let it sit for 10-15 mins.
Prepare ½ cup of cornstarch in a separate bowl.
In another bowl, combine breadcrumbs, nutritional yeast, garlic powder, onion powder, paprika, ground mustard, salt and pepper.
Once the buttermilk is ready, add liquid smoke to the mixture.
Coat each tofu chunk in the buttermilk mixture, cornstarch, back in the buttermilk, back in the cornstarch, back in the buttermilk, and then finally the breadcrumbs. Make sure to fully coat each time. Repeat with all tofu chunks.
Prepare a skillet on medium heat with some olive oil.
Add tofu to the pan and pan fry until golden brown. Flip and add oil as needed, making sure all sides are cooked and lightly browned.
Serve with waffles, some scallions and maple syrup, and enjoy!