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Let’s be honest, who doesn’t love a good chicken nugget? That perfect blend of crispy exterior and tender, savory interior is pure comfort food— esp from Chick-Fil-A. But what if you could have all that deliciousness, completely plant-based? Enter: the ultimate vegan chicken nuggets, a recipe guaranteed to blow your mind (and your tastebuds!) thanks to the marinated tofu magic I’ve perfected.
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Forget bland tofu. We’re talking about nuggets so flavorful and satisfying, you’ll be making them on repeat. The secret? We’re not just cutting tofu; we’re marinated it over night and tearing it! This creates those glorious, craggily edges that are essential for maximum crispiness and sauce-grabbing power. Imagine sinking your teeth into a golden, crunchy nugget, the savory flavors exploding in your mouth – that’s what we’re aiming for!
Ingredients You’ll Need
- Extra firm tofu: Make sure it’s “extra firm” for the best texture in nuggets. If you don’t have time to press it overnight, you can press it for at least 30 minutes using a tofu press or by placing it between two plates with a heavy object on top.
- Pickle juice: Buy a jar of your fav pickles and use the juice from that.
- Cashew milk: Unsweetened cashew milk is typically preferred for savory recipes.
- All-purpose flour: You can swap with gluten-free 1:1 flour if you are sensitive to gluten.
- Panko breadcrumbs: Panko breadcrumbs are larger and flakier than regular breadcrumbs, giving the nuggets a crispier texture.
- Nutritional yeast: Nutritional yeast has a cheesy, savory flavor that adds depth to the nuggets.
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How to Make Vegan Chicken Nuggets
- Press your extra-firm tofu overnight (or wrap with clean towels and press between two wood cutting boards for speed edition). The goal is to get as much liquid from the tofu out so it can soak up our flavor-packed marinade.
- Tear (don’t cut) the pressed tofu into 1-inch cubes and put them in a bowl. These don’t have to be exact, yet they will cook more evenly if they are roughly the same size. Tearing the tofu creates a jagged edge which helps them crisp up better (think Chick-fil-a style nuggets instead of McDonalds).
- Pour the pickle juice, water, garlic powder and onion powder over the tofu. This adds a tangy, zesty punch that permeates every bite and finishes with a deeply savory base. Cover and let sit for 20 minutes. You can also marinate overnight for the most flavor-packed edition.
- Drain the tofu. In a shallow dish combine the cashew milk and lemon juice. A simple batter of cashew milk and lemon juice provides a creamy, yet light coating. This ensures the breading sticks perfectly and adds a subtle zing that balances the richness.
- In a second dish combine the flour and sea salt, and in a third dish combine breadcrumbs, nutritional yeast, garlic powder, paprika, black pepper and salt. This isn’t your average breading. We’re talking panko for ultimate crunch, nutritional yeast for cheesy umami, smoked paprika for a warm, smoky sweetness, and plenty of garlic for that irresistible savory depth. This combination creates a texture and flavor that’s truly addictive.
- Dip the tofu into the milk mixture then shake off the excess. Coat in the flour, dip into the milk again, then cover in the breadcrumb mixture. Transfer to the tray and repeat with all the tofu pieces.
- Once all the tofu nuggets are covered and on the tray, make sure to spread them out so they aren’t touching. Spray or brush the pieces with cooking spray or olive oil and bake 25-30 minutes at 425°F, flipping half way through.
- Remove from oven and let sit for 5 minutes before eating with your favorite dipping sauces.
Air-Fryer Vegan Chicken Nuggets
You can also cook these homemade nuggets in an air fryer to achieve a crispy outside in less the time. Set the air fryer to 375° F and cook for 20 minutes, shaking halfway through to help prevent burning. If the tofu is not as crispy as you’d like, cook for an additional 3-5 minutes.
Cooking Tips and Tricks for Nugget Perfection
These vegan chicken nuggets are more than just a plant-based alternative; they’re a delicious, satisfying meal that everyone will love. Get ready to impress your friends and family with your newfound nugget mastery! Here’s some tips to help you succeed:
- Don’t skip the pressing! This removes excess water and ensures a firm, crispy nugget.
- Tearing is key! Creates maximum surface area for crispiness.
- Air-frying is your friend! For an extra crispy, healthy option.
- Make a big batch! These nuggets are perfect for meal prep and reheat beautifully.
Suggested Side dishes
Try some of these vegan dishes to serve with the tofu chicken nuggets:
If you make my Vegan Chicken Nuggets, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Common Questions
Vegan chicken nuggets can be made from a variety of plant-based ingredients. If you’re buying from a store, they are most likely made with soy, tofu, pea protein or wheat gluten, aka seitan. In most homemade recipes, including mine, vegan chicken nuggets are made from pressed tofu.
Reheat vegan chicken nuggets in the air fryer, oven or a toaster oven to get a crispy result. In the air fryer, you’ll do 5-7 minutes at 350° F. In the toaster oven or oven, warm the nuggets at 350° F for 10-12 minutes. I don’t recommend reheating in the microwave— the texture gets funky and there is no crunch.
Yes! Once the baked tofu has cooled completely, spread out on a parchment lined baking sheet and flash freeze. Once the nuggets are frozen, transfer them to a freezer-safe container. They should last up to 3 months in the freezer. Reheat in the air fryer or oven at 375° for 12-15 minutes.
To achieve crispy vegan chicken nuggets, start by pressing out excess moisture from toff and tearing it for uneven, crispy surfaces. Use panko breadcrumbs and consider double breading for a thicker, crunchier crust, seasoning the breading for added flavor. Choose a cooking method that promotes crispiness: pan-frying in hot oil offers the best results, while air-frying is a healthier alternative. If baking, ensure a hot oven and use oil spray. Avoid overcrowding during cooking and place cooked nuggets on a wire rack to prevent sogginess. Dry ingredients and well-adhered breading are also essential for optimal crispness.
Crispy Vegan Chicken Nuggets
Jen HansardIngredients
- 14 ounce extra firm tofu pressed overnight
For Brine
- ½ cup pickle juice
- ¼ cup water
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
For Batter
- ¾ cup cashew milk unsweetened
- 1 teaspoon lemon juice
- 1 cup all-purpose flour
- ¼ teaspoon sea salt, unrefined
For Breading
- 1 cup panko breadcrumbs
- 3 tablespoon nutritional yeast
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper, ground
- ¼ teaspoon sea salt, unrefined
- extra-virgin olive oil
Instructions
- Heat the oven to 425 °F. Line a baking sheet with parchment paper.
- Tear the pressed tofu into small bite-size pieces and place in a large bowl. Pour the pickle juice, water, garlic powder and onion powder over the tofu. Cover and let marinate for at least 20 minutes or up to overnight.
- Drain the tofu. Set up three shallow dishes: combine the cashew milk and lemon juice in the first; the flour and salt in the second; and the panko, nutritional yeast, garlic powder, paprika, pepper and salt in the third.
- Dip each piece of tofu in the milk, shake off the excess and coat in the flour. Dip in the milk again, then coat in the breadcrumb mixture. Place on the prepared baking sheet and brush the tops with olive oil.
- Bake until golden and crisp, 25 to 30 minutes, flipping halfway through. Serve with your favorite dipping sauce.
Recipe Notes
- Gluten-Free: Use gluten-free flour and gluten-free panko. Any unsweetened plant milk works in place of the cashew milk.
- Air Fryer Method: Air fry the breaded nuggets in a single layer at 400 °F for 10 to 12 minutes, flipping halfway, until golden and crisp. Brush or spray with a little oil first.
- Prep Tip: For the strongest flavor, brine the tofu overnight. Leave space between the nuggets on the baking sheet so they crisp on all sides.
- Storing: Refrigerate leftovers for up to 3 days. Reheat in a 400 °F oven or air fryer for 8 to 10 minutes to recrisp; the microwave makes them soggy.
Nutrition
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Amazing! Nuf said:).
Aw! Thanks Brian! So glad you loved these crispy + delish nuggets as much as we do.
Yup! This is a terrific recipe that turns out delicious. Definitely will be making it again, immediately. I didn’t have panko so used stale French bread to make bread crumbs as a substitute and it was delicious. Thanks for such a wonderful recipe!!
Day old bread from your grocery store or stale bread on hand is a great way to quickly have homemade bread crumbs. Pro move, Anne!
This is a keeper. Will definitely make again, but not crazy about the Hemp Heart Sauce that I made to go with it. I ate as much of the sauce that I could so that I’d have some tofu cubes left to put in my salad with Follow Your Heart Caesar Dressing. It turns out that I really like it this way. It’s so fulfilling and tasty that way that it makes my salad the main meal instead of a side.
Love the idea of these Crispy Tofu Nuggets in a salad Susie! Yum!
This was super delicious!! I loved the crunch and then the softness inside. And so delicious! My kids (big fans of chicken nuggets) devoured it!
So awesome Kavli! Thanks for introducing the kiddos to this recipe!