Slice tofu into nugget-sized cubes (about 1 to 1½ inches). Pat dry.

In a shallow bowl, place the flour, garlic powder, salt, and turmeric. In a second bowl, add the plant milk. In a third bowl, place the crushed cookies.

Dip each piece of tofu into the flour mixture (shake off excess), then dip into the plant milk, and finally press into the crushed cookies until well coated.

Preheat Air Fryer to 375°F (190°C). Lightly spray the air fryer basket with oil. Arrange the tofu nuggets in a single layer, not touching.

Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through, until golden and crispy.

In a small bowl, whisk together the tahini, lemon juice, garlic, ¼ teaspoon salt, and lemon zest. It will thicken and look a bit clumpy—this is normal!

Slowly whisk in water, 1 tablespoon at a time, until the sauce is smooth and pourable. (Usually 3–5 tablespoons, depending on your desired consistency.)

Stir in the chopped herbs. Taste and adjust salt or lemon juice as needed. Serve with tofu nuggets.