Cut the tofu into 1/2 cm thick filets, then cut them into rounder shapes or leave them in their original shape if you prefer.
Simmer the cut tofu in salted water for 5 to 10 minutes.
Remove the tofu from the salted water, place them in a few paper towels, allow the tofu to cool down a little bit then press them gently to remove the water.
Season the tofu filets with chicken rub on both sides. Reserve.
Make the breading by adding the chickpea flour in one dish along with the salt, pepper, paprika, and water, and mix to incorporate everything. On another plate add the breadcrumbs.
Now dip the tofu filets into the chickpea mix, allow it to drip the excess mixture, then place it in the breadcrumbs, covering the filet completely with breadcrumbs.
Spray the tofu filets with cooking oil then air fry them for 20 minutes at 180C flipping them halfway through the cooking time.
Make the gooey stretchable vegan mozzarella cheese: in a pot, add all the ingredients for the cheese, stir to combine, then turn on the heat to medium-low and stir until the cheese thickens up.
Add a few tablespoons of the homemade tomato sauce onto a baking dish, place the filets, cover them with the mozzarella cheese, and bake it in a preheated 200C oven for 5 to 10 minutes or until the cheese looks grilled.