NOTE: A food processor works best for the chickpeas and tofu, but you can hand chop the chickpeas very finely and shred the tofu on a hand or box grater.
Preheat air fryer or oven to 380 degrees F.
In a food processor, add rinsed and drained chickpeas to the bowl. Process until chickpeas are crumbled into tiny pieces. Switch blades to shredder blade. Cut tofu block (lengthwise) into 4 rectangular blocks. Feed them through the top opening to shred. Dump the crumbled chickpeas and shredded tofu into a large bowl, add in the poultry seasoning, vital wheat gluten, breadcrumbs, and diluted broth base. Gently stir with a spatula until well combined. Taste and add salt if needed. Remember, you will probably be dipping these in a dressing or sauce, so don’t make them too salty. Allow mixture to sit 5 minutes before moving to the next step.
NOTE: The mixture will look very crumbly, but wet your hands slightly and when you press some of the mixture in your hands, it should stick together well. If not, add a tiny bit of water or aquafaba to the mixture and gently.
Take about two handfuls of the mixture in your hands and mold it into an oval shape about 1 1/2” x 3/4” high.
Pour 1/2 cup of breadcrumbs onto a small plate. Press nuggets gently into breadcrumbs Place each nugget into the air fryer or on a parchment paper-lined pan (if baking). Airfry for 10 minutes (baking may take slightly longer). They should be golden brown and firmish to the touch when done. If they’re not too dark, you can leave them in a couple more. Dip in your favorite condiment or sauce!
