Description
These Crispy and Crunchy Vegan Chicken Nuggets are the ultimate plant-based alternative to popcorn chicken! Marinated tofu pieces are double-dipped and coated in a seasoned breadcrumb mix, then pan-fried or baked to golden perfection. Flavorful, satisfying, and ideal for meal prep!
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)
Instructions
- Prep the Tofu: Slice tofu in half lengthwise, then tear into 1-inch chunks. Set aside.
- Marinate: In a bowl or container, mix all marinade ingredients. Add tofu and coat well. Let marinate for at least 15 minutes, up to overnight.
- Make Buttermilk: Combine vegan milk and vinegar in a bowl. Let sit for 2 minutes to curdle slightly.
- Prepare Dredging Stations: Set up three bowls: one with flour, one with buttermilk, and one with the crumb mixture (mix all crumb ingredients together).
- Breading Process: Dip marinated tofu in flour (shake off excess), then buttermilk, back into flour, again into buttermilk, then into the crumb mixture. Roll to coat fully and place on a baking sheet. Repeat with all pieces.
- To Pan-Fry: Heat 1/4 cup oil in a pan over medium-high heat. When hot, fry tofu pieces for about 1 1/2 minutes per side or until golden brown. Don’t overcrowd the pan. Drain on paper towels.
- To Bake: Preheat oven to 400°F (200°C). Place breaded tofu on a lined baking sheet and spray lightly with oil. Bake for 25 minutes, flipping halfway through.
- Let cool slightly and serve with your favorite dipping sauce or in tacos, sandwiches, or salads.
Notes
- For extra flavor, marinate tofu overnight.
- This recipe is forgiving—double-dipping enhances crispiness.
- Great for meal prep: store leftovers in the fridge and reheat in the oven or air fryer.
- Use gluten-free breadcrumbs and flour to make this recipe 100% gluten-free.
Nutrition
- Serving Size: 1 nugget
- Calories: 45
- Sugar: 0.5 g
- Sodium: 120 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 2.5 g
- Cholesterol: 0 mg
