Preheat your air fryer to 400ºF.
Rinse and pat dry your tofu block. Cut your tofu into 4 long strips, about 1/2 inch thick.
Use a round glass to cut a circular shape out of each strip of tofu to resemble the shape of a patty.
In a small bowl, combine plant milk, melted Becel Plant-based Butter, (salted version) and spices. Stir and set aside.
In a second small bowl, mix cornstarch and all-purpose flour together. Set aside.
In a medium-sized bowl, add in breadcrumbs and spices (if the breadcrumbs are not already seasoned). Set aside.
Take your tofu patty and dip it in the milk/butter mixture and ensure it is evenly coated. Then dip it in the flour/cornstarch mixture and make sure both sides are coated well. Dip the tofu patty back in the milk/butter mixture, then place it in the bowl of breadcrumbs and coat evenly. Place on a plate and repeat for remaining tofu patties.
Place two tofu patties in the air fryer (or as many as your air fryer can fit while leaving space between them) and evenly coat the top of the patty with olive oil and let cook for about 5 minutes or until golden brown. Flip with a pair of silicone tongs, spray the opposite side with olive oil and cook for another 5 minutes or until golden and crispy. Cook the remaining patties the same way.
Make your special sauce by combining all ingredients in a small bowl. Whisk well to combine.
Assemble your sandwich by adding the sauce to the first bottom bun, then add shredded lettuce, vegan cheese, tofu patty, the second bottom bun, more sauce, shredded lettuce, pickles, second tofu patty, and the top bun.
Enjoy!