Place about 1 cup cubed chickpea tofu into a plastic bag with ½ to 1 cup corn meal, seasoning (such as herbed seasoning salt) and 1 tsp water to mix all together to batter tofu.
Place in airfryer for 7 minutes on 380°F (190°C). or can use oven for about 10-15 minutes on 400°F (200°C).
Spiral one half of a zucchini.
Mix the avocado pesto sauce into the the zucchini and place the battered Chickpea Tofu on top and the zucchini and enjoy!