Prepare a soaking bath by combining 1 liter of water, 1 tablespoon of coarse salt, and 1 tablespoon of white vinegar in a bowl. Mix until dissolved.

Slice the large eggplant into fry-sized sticks, about ¼ inch thick, and soak for 30 minutes.

In a bowl, whisk together ½ cup of plant milk, 1 tablespoon of gluten free flour or chickpea flour, and 2 tablespoons of arrowroot powder or cornstarch.

In another bowl, mix 1 cup of gluten free breadcrumbs or crushed cornflakes with 2 tablespoons of nutritional yeast, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of oregano, ½ teaspoon of salt, and ½ teaspoon of black pepper.

Drain and rinse the soaked eggplant sticks under cold water, then pat them dry with a kitchen towel.

Coat each eggplant stick in the wet mixture, then transfer to the dry dredge, ensuring they are fully coated.

Preheat air fryer to 400°F (200°C). Place the coated eggplant sticks in the basket in a single layer. Spray lightly with avocado oil and air fry for 15 minutes, flipping halfway.

Mix ¼ cup of silken tofu mayo with 1 teaspoon of sriracha sauce for the dipping sauce.

Serve the crispy eggplant fries hot, garnished with chopped parsley, alongside the creamy dipping sauce.