Description

These Crispy Tofu Chicken Nuggets are a delicious and irresistible vegan alternative to traditional chicken nuggets. Made with extra-firm tofu marinated in a flavorful blend of vegetable broth, nutritional yeast, and spices, they’re coated in a crispy double breading and fried to golden perfection. Perfectly juicy on the inside and crunchy on the outside, these nuggets make a great snack or meal, paired with your favorite dipping sauce.

Ingredients

Tofu

1 (14 ounce or 400 gram) package extra-firm or super-firm tofu, frozen then thawed, then cut into 16 cubes

For the Marinade

¾ cup vegetable broth
2 tablespoons nutritional yeast flakes
1 tablespoon soy sauce
½ teaspoon ground cumin
½ teaspoon onion powder
¼ teaspoon garlic powder

For the Batter

1 cup unsweetened and unflavored non-dairy milk
1 teaspoon white vinegar
¼ cup all-purpose flour
2 tablespoons ground flaxseed
½ teaspoon salt

For the Breading

½ cup all-purpose flour
½ cup cornstarch
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
¾ teaspoon salt

For Frying

⅓ cup canola oil, or more, as needed

For Serving

Vegan barbecue sauce, or dipping sauce of choice

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Instructions

Press the tofu: Place the tofu cubes on a kitchen towel and gently press them to squeeze out any excess water, then transfer them to a shallow dish to prepare for marinating.
Marinate the tofu: Stir together the marinade ingredients—vegetable broth, nutritional yeast, soy sauce, ground cumin, onion powder, and garlic powder—in a small container. Pour this mixture over the tofu cubes and let them marinate for 30 minutes at room temperature, turning the pieces occasionally to ensure even flavor absorption.
Prepare the batter: Whisk the batter ingredients—non-dairy milk, white vinegar, all-purpose flour, ground flaxseed, and salt—together in a small bowl until smooth. Let the batter sit for 5 to 10 minutes to thicken.
Prepare the breading: While the batter rests, combine all the breading ingredients—flour, cornstarch, paprika, onion powder, garlic powder, and salt—in a separate bowl and whisk thoroughly.
Heat the oil: Pour at least ⅛ inch of canola oil into the bottom of a medium nonstick skillet and heat it over medium heat until the oil shimmers, indicating it is hot enough for frying.
Coat the tofu – first breading: Remove a tofu cube from the marinade, optionally rolling it one last time in the marinade to soak up flavor. Roll the tofu cube in the breading mixture until evenly coated.
Coat the tofu – batter: Transfer the breaded tofu cube into the batter and roll it around to coat thoroughly with the batter.
Coat the tofu – second breading: Remove the tofu from the batter and immediately place it back into the breading mixture, rolling it again to cover with a second layer of breading for extra crispiness.
Fry the tofu: Carefully place the double-coated tofu cube into the hot oil. Repeat the battering and breading steps for as many tofu pieces as will fit in the skillet without crowding. Fry for about 4 minutes on each side until the nuggets are golden brown and crispy.
Drain excess oil: Transfer the cooked tofu nuggets to a paper towel-lined plate to drain off excess oil. Continue frying the remaining tofu cubes in batches, adding more oil to the skillet as needed to maintain the proper frying depth.
Serve: Serve the crispy tofu chicken nuggets hot with vegan barbecue sauce or your favorite dipping sauce for a tasty and satisfying meal or snack.

Notes

Pressing the tofu well helps remove excess moisture, which is essential for achieving crispy nuggets.
Freezing and thawing the tofu before preparation improves its texture, making it firmer and chewier, akin to chicken.
The double breading (breading-batter-breading) creates an extra-crispy coating that holds well during frying.
If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and confirm that the breading ingredients are gluten-free.
Use a thermometer to maintain oil temperature around 350°F (175°C) for best frying results.
These nuggets can be frozen before frying; freeze them on a baking sheet for about 6 hours, then fry directly from frozen, adding a minute or two to the cooking time.