Name: Vegan Chicken Nuggets
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: Tofu: 1 lb block tofu, pressed and drained; Marinade:; 1/4 cup + 1 tbsp light soy sauce (or tamari/liquid aminos); 1/2 cup filtered water; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tbsp nutritional yeast (optional); Batter:; 3/4 cup any nut or vegan milk (e.g. almond milk); 1 1/2 tsp apple cider vinegar (or regular vinegar); 1 cup all-purpose gluten-free flour mix (or regular flour); Crumb Mixture:; 1 1/4 cups gluten-free or regular breadcrumbs (or pulsed crispy rice cereal); 3 tsp smoked paprika; 3 tsp nutritional yeast; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp Italian seasoning; 1 tsp sea salt; For frying: 1/4 cup oil (optional, for pan-frying)

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These Vegan Chicken Nuggets are the ultimate plant-based alternative to popcorn chicken—crispy, crunchy, juicy, and packed with flavor. Made from marinated tofu, they’re coated in a savory gluten-free crumb and either baked or pan-fried to perfection. Whether you’re serving them for lunch, dinner, or a party snack, they’re guaranteed to be a crowd-pleaser.

Vegan Chicken Nuggets

Why You’ll Love This Recipe

Crispy and crunchy texture that mimics traditional nuggets.
Marinated tofu infuses rich, savory flavor into every bite.
Customizable with gluten-free, nut-free, and baked options.
Great for meal prep—make ahead and reheat anytime.
Kid-friendly and adult-approved, perfect with your favorite dipping sauces.
Versatile—enjoy in wraps, salads, sandwiches, or tacos.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the marinade:

tofu
light soy sauce (or tamari/liquid aminos)
filtered water
garlic powder
onion powder
smoked paprika
nutritional yeast (optional)

For the batter:

nut milk or other vegan milk
apple cider vinegar
gluten-free or regular all-purpose flour

For the crumb coating:

gluten-free breadcrumbs (or pulsed rice cereal)
smoked paprika
nutritional yeast
garlic powder
onion powder
Italian seasoning
sea salt

For pan-frying:

avocado oil or neutral cooking oil

Directions

Prepare the Tofu

Press and drain your tofu. Slice it in half lengthwise and tear it into 1-inch chunks for a “meaty” texture.
In a bowl, mix all the marinade ingredients. Add tofu and let it marinate for at least 15 minutes or up to overnight.

Make the Buttermilk and Crumbs

In one bowl, mix the nut milk with vinegar and let it sit for 2 minutes to curdle.
Place flour in a separate bowl.
In a third bowl, mix all the crumb ingredients (or pulse rice cereal for homemade breadcrumbs).

Breading the Nuggets

Line up your bowls: flour, buttermilk, crumbs, and a baking sheet.
Take a tofu piece from the marinade, coat it in flour (shake off excess), dip in buttermilk, repeat both steps once more, then coat in crumbs. Place on the baking sheet.
Repeat with remaining tofu pieces. You can coat 8–10 at a time once comfortable.

Cooking

To pan-fry:
9. Heat oil in a skillet over medium-high heat. Test with one nugget. Cook each side for about 1½ minutes until golden brown. Remove and place on a paper towel.
10. Continue with the rest, frying in batches to avoid overcrowding.

To bake:
11. Preheat oven to 400°F (200°C). Arrange nuggets on a lined baking sheet. Spray with oil.
12. Bake for 25 minutes, flipping halfway through. Serve hot.

Servings and timing

Yield: 35 nuggets
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Variations

Gluten-free: Use certified gluten-free flour and breadcrumbs.
Spicy version: Add cayenne pepper or chili flakes to the marinade or crumb mix.
Herby twist: Add fresh chopped parsley or basil to the breadcrumb mixture.
Nugget shapes: Use cookie cutters to shape tofu for kids.
Air-fryer: Cook at 375°F for 12–15 minutes, flipping halfway, for a lighter option.

Storage/Reheating

To store: Keep cooled nuggets in an airtight container in the fridge for up to 5 days.
To freeze: Freeze in a single layer on a tray, then transfer to a bag or container for up to 2 months.
To reheat: Warm in a 375°F oven or air fryer for 10–12 minutes until crisp again. Avoid microwaving for best texture.

FAQs

Can I use extra-firm tofu instead of regular firm tofu?

Yes. Extra-firm tofu works well and holds up great during marinating and frying.

Is there a substitute for tofu?

You can try seitan, tempeh, or even jackfruit, but the texture and cooking time may vary.

Can I make this nut-free?

Absolutely. Use any nut-free plant milk (like oat or soy) and nut-free breadcrumbs.

Can I bake instead of fry these nuggets?

Yes. They bake beautifully at 400°F for 25 minutes. Flip halfway and spray lightly with oil.

How do I keep them crispy after cooking?

Let them cool slightly on a wire rack instead of a plate to prevent sogginess from steam.

What sauce goes best with these nuggets?

Classic ketchup, BBQ sauce, vegan ranch, buffalo sauce, or sweet chili sauce are all great options.

Can I prepare these in advance?

Yes. Bread them and store in the fridge or freezer until ready to bake or fry.

What kind of breadcrumbs should I use?

Use gluten-free panko or make your own from rice cereal. Regular panko works if you’re not gluten-free.

Do they taste like real chicken?

They don’t taste exactly like chicken, but the savory marinade and texture give a very satisfying “meaty” bite.

Can I double the recipe?

Absolutely. Just ensure you fry or bake in batches so everything gets crispy.

Conclusion

These Crispy & Crunchy Vegan Chicken Nuggets are a plant-based game changer. With a deeply flavorful marinade, satisfying texture, and irresistible golden coating, they’re perfect for dipping, snacking, or adding to your favorite meals. Whether you fry or bake them, these nuggets will win over vegans and non-vegans alike.