If you love crispy, flavorful chicken nuggets but want a plant-based alternative, these Vegan Chicken Nuggets are a must-try! Made from tofu, these nuggets offer the perfect balance of chewy texture and crunchy coating, making them a satisfying snack or meal.
Freezing and thawing the tofu gives it a meaty texture, and the crispy coating ensures every bite is golden and crunchy. Plus, these nuggets are packed with protein and fiber, making them a nutritious option for vegans and non-vegans alike.
These nuggets are easy to prepare, taking just 30 minutes, and can be fried, baked, or air-fried for a healthier option. Serve them with your favorite dipping sauces for an irresistible plant-based treat!
Why You Will Love Making This Recipe
- Crispy and Delicious: The seasoned breadcrumb coating gives these nuggets a satisfying crunch.
- Meaty Texture: The freezing and thawing method transforms tofu into a chewy, chicken-like texture.
- Plant-Based and High-Protein: These nuggets are 100% vegan and provide a great source of protein and fiber.
- Quick and Easy: Ready in just 30 minutes, making them perfect for busy days.
- Customizable Flavors: Add your favorite spices and seasonings to make them your own.
- Kid-Friendly: These nuggets are perfect for kids and picky eaters who love classic chicken nuggets.
- Multiple Cooking Methods: You can fry, bake, or air-fry these nuggets for a healthier version.
With their crispy texture, savory flavor, and simple preparation, these Vegan Chicken Nuggets are a must-have recipe for anyone craving a delicious, plant-based snack or meal!
Ingredients:
- 1 block extra-firm tofu, frozen and thawed
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 cup unsweetened plant-based milk
- 1 1/2 cups breadcrumbs (panko for extra crispiness)
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for spice)
- Neutral oil for frying (or spray for air-frying/baking)
Equipment Used:
- Freezer
- Large skillet or air fryer
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Tongs or spatula
Directions & Instructions
1. Freeze and Thaw the Tofu:
- Place the block of tofu in the freezer overnight.
- Allow it to thaw completely at room temperature or in the fridge.
- Squeeze out excess moisture by pressing the tofu gently.
2. Prepare the Breading Station:
- In one bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne.
- In another bowl, pour the plant-based milk.
- In a third bowl, mix breadcrumbs and nutritional yeast.
3. Tear the Tofu into Nuggets:
- Gently tear the tofu into bite-sized nugget shapes. This creates rough edges, helping the breading stick better.
4. Coat the Nuggets:
- Dredge each nugget in the flour mixture.
- Dip into the plant-based milk.
- Coat with the breadcrumb mixture, pressing gently to adhere.
5. Cook the Nuggets:
- Frying: Heat oil in a skillet over medium heat. Fry nuggets for 2-3 minutes per side until crispy and golden brown.
- Baking: Preheat oven to 400°F (200°C). Place nuggets on a baking sheet, spray with oil, and bake for 20 minutes, flipping halfway.
- Air-Frying: Air-fry at 375°F (190°C) for 12-15 minutes, shaking the basket halfway.
Nutritional Information
Per serving:
- Calories: 280
- Protein: 14g
- Carbohydrates: 30g
- Fat: 9g
- Fiber: 4g
- Sugar: 1g
- Sodium: 500mg
These Vegan Chicken Nuggets are high in protein and fiber, making them a nutritious and satisfying snack. For a lower-calorie option, use the baking or air-frying method.
Prep Time and Cook Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations:
- Gluten-Free: Use gluten-free flour and breadcrumbs.
- Spicy: Add extra cayenne or hot sauce to the batter.
- Cheesy Flavor: Mix in vegan parmesan with the breadcrumbs.
- Extra Crunchy: Use double breading by repeating the coating process.
Frequently Asked Questions
1. Can I make these nuggets ahead of time?
Yes! Prepare and bread the nuggets, then store them in the fridge for up to 2 days before cooking.
2. How do I store leftovers?
Store cooked nuggets in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for crispiness.
3. Can I use a different plant-based protein?
Yes! Jackfruit, tempeh, or seitan can be used instead of tofu.
4. What dipping sauces go well with these nuggets?
Serve with BBQ sauce, vegan ranch, buffalo sauce, or honey mustard.
Pro Tips By Lyndy
- Freeze and thaw the tofu for a meatier texture.
- Use panko breadcrumbs for extra crunch.
- Spray with oil before baking or air-frying for a crispier finish.
- Double the batch and freeze uncooked nuggets for easy future meals.
Serving Suggestions
- Serve with fries and coleslaw for a classic meal.
- Pair with steamed vegetables or a fresh salad.
- Enjoy with mashed potatoes and gravy for comfort food!
Crispy Vegan Chicken Nuggets : The Best Plant-Based Snack
If you love crispy, flavorful chicken nuggets but want a plant-based alternative, these Vegan Chicken Nuggets are a must-try! Made from tofu, these nuggets offer the perfect balance of chewy texture and crunchy coating, making them a satisfying snack or meal.
- Freezer
- Large skillet or air fryer
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Tongs or spatula
- 1 block extra-firm tofu (frozen and thawed)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 cup unsweetened plant-based milk
- 1 1/2 cups breadcrumbs (panko for extra crispiness)
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for spice)
- Neutral oil for frying (or spray for air-frying/baking)
- Freeze and Thaw the Tofu:
- Place the block of tofu in the freezer overnight.
- Allow it to thaw completely at room temperature or in the fridge.
- Squeeze out excess moisture by pressing the tofu gently.
- Prepare the Breading Station:
- In one bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne.
- In another bowl, pour the plant-based milk.
- In a third bowl, mix breadcrumbs and nutritional yeast.
- Tear the Tofu into Nuggets:
- Gently tear the tofu into bite-sized nugget shapes. This creates rough edges, helping the breading stick better.
- Coat the Nuggets:
- Dredge each nugget in the flour mixture.
- Dip into the plant-based milk.
- Coat with the breadcrumb mixture, pressing gently to adhere.
- Cook the Nuggets:
- Frying: Heat oil in a skillet over medium heat. Fry nuggets for 2-3 minutes per side until crispy and golden brown.
- Baking: Preheat oven to 400°F (200°C). Place nuggets on a baking sheet, spray with oil, and bake for 20 minutes, flipping halfway.
- Air-Frying: Air-fry at 375°F (190°C) for 12-15 minutes, shaking the basket halfway.
Freeze and thaw the tofu for a meatier texture.
Use panko breadcrumbs for extra crunch.
Spray with oil before baking or air-frying for a crispier finish.