Pat tofu dry, and break into bite size pieces. This will get you rougher edges than simply cutting the tofu into cubes. These craggier edges will crisp up more!

Then toss the tofu chunks in the hot sauce. After that toss them in the seasonings.

Fill up a dutch oven or large skillet with a neutral high smoke point oil (such as peanut, canola or vegetable). You just need enough oil to cover the tofu nuggets, but don't fill the pan more than halfway. Heat to 375 F (I highly recommend using a thermometer).

While the oil heats up, prepare the dry and wet dredges in separate bowls. Make sure they are big enough to fit all the tofu so you can toss them.

I recommend dredging a single piece of tofu as a test to make sure it's seasoned to your liking. So once the oil is heated to 375 F, toss one piece into the wet dredge and coat thoroughly, let the excess drip off, then toss in the dry dredge and coat well. Add to the oil carefully and fry until golden brown, should only take about 2 - 3 minutes (but fry as needed of course). Let it rest for a few minutes to cool. Taste for seasoning and adjust if needed.

Then add the rest of the tofu nuggets to the wet dredge and using clean hands, toss them to coat. Then add them all to the dry dredge and toss to coat as well.

Add them to the oil, making sure not to crowd the pan. I recommend frying them in at least 2 - 3 batches. Once golden brown, remove them from the oil with a slotted spoon, add them to a wire rack lined baking sheet. Season immediately with more salt or Cajun Seasoning if desired. You can keep them warm in an oven set to it's lowest setting (around 200 F is good). Then simply fry the rest until done.

Split a French roll in half (I like to cut it about 95% so it still has a hinge) spread as much Remoulade or Vegan Mayo on both sides as you'd like. Then lay down some shredded lettuce, tomato slices, pickles, and then plenty of your fried tofu nuggets.

Drizzle more Remoulade or Hot Sauce, and dig in!