In a pot, bring the veggie broth to a boil. Add the TVP slices and cook them until soft (takes about 10 minutes). Once they are soft, drain them and gently press out excess water.

In a small bowl, whisk together the chickpea flour, water, sriracha sauce, and kala namak for the egg replacement. The mixture should be egg-like, you can add more or less water if you need to.

In another small bowl, mix the ingredients for the flour coating: flour, salt, paprika powder, and garlic powder.

Soften the rice paper by placing one in a shallow plate filled with water - it will be soft in 10-20 seconds.

Transfer the softened rice paper onto a clean, lightly wet surface and add one TVP slice in the middle. Wrap it in. Repeat until you’ve wrapped all the TVP slices.

First dip the rice paper-wrapped TVP slices in the egg replacement, turn them, then coat them in the flour breading. Then add them to a pan with frying oil (the bottom should be covered with the oil but don’t fill it too much otherwise it might spill over). Pan-fry the vegan TVP chicken on both sides until golden and crispy but this only takes about 4 minutes.

Transfer them onto a paper towel to remove excess oil. Then you’re done!