Cosmopolitan once said that to eat nothing white, i.e. mayonnaise, eggs, sugar, milk, flour. So I subscribe to the theory, the less processed the better.
1) Stir flour and water into a smooth batter.
2) Combine 1/2 of toasted vegan bread crumbs.
3) Combine 1/2 iodine sea salt or powdered kelp or miso with 1/2 or to taste cayenne pepper.
4) Heat an inch of olive oil in an iron skillet-non aluminum.
5) Dip tofu cubes into batter and crumb mixture then cook for 2 minute in the platter until they are honey brown. Drain the oil off and put on paper towels.
Mustard sauce is not that traditional but it is better than mayonnaise for dipping.
I prefer a heated mixture in a sauce pan of 1 tbsp of miso or saltless soy sauce, with which is stirred in:
1 tbsp of apple cider vinegar
1/4 - 1/2 of powdered mustard
4 to 6 tablespoons of water
Personally although I don't like meat-tasting analogues, they are better for nutrition and also for transitional dieting purposes. My personal aim is to remain a macrobiotic therapeutic vegan.