• With your chef knife, cut unpeeled tomatoes on a cutting board into ¼ - ½ inch slices and lie on thick paper towels. (I personally do ¼ inch thick as I don't like my tomatoes too thick). Sprinkle slices with salt to draw out the water. Let tomato slices stand for 5 minutes.
• Next, combine the plant based milk and apple cider vinegar. Stir the milk and vinegar together in a measuring cup. Let the mixture stand at room temperature for 5 to 10 minutes until it slightly thickens and you see small curdled bits.
• While the salted green tomato slices and buttermilk is resting, grab three separate bowls for your batter mixtures.
• In the first bowl, combine 1 cup flour and 1 tablespoon of cajun seasoning.

  In the second bowl, mix together vegan buttermilk and 3 tablespoons of flour.

  In the third bowl, mix together breadcrumbs and cornmeal.

Skillet Frying Method

• Heat the oil in a skillet on medium high heat. Dip the green tomato slices in the flour mixture, then the buttermilk mixture, then the cornmeal-breadcrumb mixture.
• In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Do not overcrowd. Repeat until all tomatoes are done and set the cooked tomatoes on paper towels to drain.

Air Frying Method

• Preheat the Ninja Foodi (or whatever air fryer you have) using the air crisp function to 400 F (205 C) degrees.
• Dip the green tomato slices in the flour mixture, then the buttermilk mixture, then the cornmeal-breadcrumb mixture. With your Oil Spritzer Mister, mist air fryer basket with oil and place 3-4 tomato slices in basket. Mist the tops with oil. Air-fry for 5 -6 minutes.
• Flip tomatoes over, mist with oil and air-fry 3-4 more minutes until it is nice and crispy. These fried green tomatoes are fantastic to serve with some vegan remoulade sauce or with some black eyed pea soup and air fried okra!