Easy, crispy, and totally kid-friendly, these Tofu Chicken Nuggets are a plant-based twist on classic comfort food. They’re packed with flavor, simple to make, and perfect for dipping, snacking, or enjoying as a fun family meal.
Looking for more vegan chicken recipes to try? My Vegan Chicken Nuggets, Vegan Chicken, and Vegan Chicken Noodle Soup are cozy, flavorful, and guaranteed to become family favorites. Perfect for any day of the week!
These Tofu Chicken Nuggets are marinated in a simple blend of seasonings to make them extra flavorful on the inside, then coated in a crispy breading that fries up golden and crunchy. The result is a nugget that’s satisfying, delicious, and perfect for dipping in your favorite sauces.
You can pan-fry them for that classic crispy texture, bake them in the oven to keep things lighter, or use an air fryer for a quick and easy option. Either way, they turn out golden, tasty, and perfect to serve with fries, in a wrap, or as a fun appetizer.
Ingredients for tofu chicken nuggets
- Tofu: The best option is firm or extra-firm tofu. I like to use firm because the nuggets turn out juicier, but extra-firm will give you a slightly denser texture and hold its shape really well. Don’t use soft or silken tofu, as it would fall apart during the marinating and breading process.
- Water.
- Soy sauce: Regular soy sauce is perfect for this recipe, but you can also go with tamari to keep it gluten-free, or choose a low-sodium version if you want less salt.
- Vinegar: I usually go with apple cider vinegar because it’s what I always have on hand, but white vinegar, rice vinegar, or even lemon juice will also work well.
- Olive oil: It adds a nice flavor, but you can replace it with canola, sunflower, or any neutral vegetable oil.
- Garlic powder.
- Onion powder.
- Paprika: Smoked paprika is the best choice because it gives the nuggets a rich, smoky flavor that makes them extra tasty. Sweet paprika also works if that’s what you have on hand, and you could even try hot paprika for a spicier kick.
- Chicken seasoning: It gives the nuggets a flavor that’s closer to real chicken, but it’s optional. You can use a store-bought blend or make a Homemade Chicken Seasoning, which is really easy to prepare.
- Unsweetened Non-Dairy Milk: Soy Milk works really well, but you can also use Almond milk, Oat Milk, or Cashew Milk. Just make sure it’s unsweetened so it doesn’t affect the flavor.
- Cornstarch: You can also use arrowroot, potato starch, or tapioca starch as good substitutes.
- All-purpose flour: Regular flour works great for coating the tofu, but you can also use whole wheat flour or a gluten-free blend if you prefer.
- Panko breadcrumbs: Panko is the best choice because it makes the nuggets crispier and lighter than regular breadcrumbs. You can still use regular breadcrumbs if that’s what you have. For a gluten-free option, go with gluten-free panko or other alternatives like crushed cornflakes or rice cereal.
- Salt.
- Ground black pepper.
- Oil for frying: I usually go with canola or sunflower oil because they’re neutral in flavor, but vegetable, corn, or peanut oil also work well.
Find the full recipe with exact measurements in the recipe card below.
How to make tofu chicken nuggets
Step 1: Wrap the tofu in a kitchen towel and press with a weight to remove excess liquid. This step is optional but improves the texture.
Step 2: Tear the tofu into nugget-sized pieces with your hands. The rough edges give them a chicken-like look. I got 35 nuggets from one block of tofu.
Step 3: Mix the marinade ingredients in a bowl or shallow dish.
Step 4: Add the tofu, stir to coat, and marinate for at least 15 minutes or overnight for more flavor.
Step 5: Set up three bowls. In the first, place the flour. In the second, whisk together the non-dairy milk and cornstarch. In the third, mix the breadcrumbs with the seasonings. Bread 4–6 tofu pieces at a time, coating them in each bowl in order and pressing lightly so the crumbs stick.
Step 6: Put a wire rack on top of a baking sheet lined with parchment paper.
Step 7: Arrange the breaded nuggets on the prepared rack.
Step 8: Heat oil in a skillet so it covers the nuggets halfway. Fry 6–8 at a time for about 1 ½ minutes per side, until golden brown, then transfer to the rack to drain. Check the recipe box for baking and air fryer instructions if you prefer those methods.
Step 9: Let cool slightly and serve warm with your favorite dipping sauce.
Storage instructions
Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Freeze the cooked nuggets in a single layer on a baking sheet, then transfer to a freezer bag or container. They’ll keep for up to 2 months.
Reheat from the fridge: Warm them in the oven or air fryer at 375ºF (190ºC) for about 8–10 minutes, or until heated through and crispy again.
Reheat from the freezer: Reheat straight from frozen in the oven or air fryer at 375ºF (190ºC) for 12–15 minutes, no need to thaw.
Frequently asked questions
Pressing the tofu is recommended because it removes excess water, which makes the nuggets firmer and helps them absorb more flavor. If you don’t have time you can skip this step, the recipe will still work but the texture will be softer and the flavor a little lighter.
Firm or extra-firm tofu works best for nuggets. Firm tofu gives a juicier bite, while extra-firm holds its shape more. Avoid soft or silken tofu because it breaks apart too easily and won’t work for this recipe.
The easiest way is to drop in a small piece of breading or tofu and see if it sizzles right away, that means the oil is ready. You can also check with a thermometer, the ideal temperature is around 350ºF (180ºC). If the oil isn’t hot enough the nuggets will absorb too much oil instead of turning crispy.
Yes, you can! For baking, preheat your oven to 400ºF (200ºC) and line the nuggets up on a parchment-lined baking sheet. Make sure they’re in a single layer with a little space between them, then spray or brush lightly with oil. Bake for 20–25 minutes, flipping them halfway so both sides get crispy.
For the air fryer, set it to 375ºF (190ºC). Arrange the nuggets in the basket in a single layer (don’t overcrowd), give them a quick spray of oil, and cook for 10–12 minutes, shaking or flipping once.
Tofu chicken nuggets are perfect for dipping, and they go well with all the classics like ketchup, BBQ sauce, Vegan Ranch, or Sweet and Sour Sauce. They’re also delicious with creamy options like Vegan Chipotle Mayo or plain Vegan Mayo.
More tofu recipes
Tofu Chicken Nuggets
Ingredients
For the tofu:
- 1 block firm or extra-firm tofu, 14–16 ounces (400–450 g)
- Neutral oil for frying, I use canola oil
For the marinade:
- ¼ cup water
- 2 tablespoons soy sauce
- 1 tablespoon vinegar, I use apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon chicken seasoning, optional but recommended
For the coating:
- ½ cup unsweetened non-dairy milk, I use soy milk
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Press the tofu by wrapping it in a clean kitchen towel and placing a weight on top to remove excess moisture. This step is optional but helps achieve a firmer, better texture.
- Break the tofu into bite-sized pieces with your hands. The rough edges make them look more like chicken. You can go for bigger chunks if you want dipping nuggets or smaller ones for a popcorn-style version. I got about 35 nuggets from one block of tofu.
- Mix all the marinade ingredients in a bowl or shallow baking dish.
- Add the tofu pieces to the marinade, stir to coat, and let them marinate for at least 15 minutes or up to overnight. The longer they sit, the more flavor they’ll absorb.
- Prepare 3 shallow dishes. Add the flour to one, whisk the non-dairy milk and cornstarch in another, and place the panko breadcrumbs mixed with the seasonings in the last (garlic powder, onion powder, paprika, salt, and pepper). Coat 4–6 tofu pieces at a time, first in flour, then in the milk mixture, and finally in the breadcrumb mixture, pressing gently so the coating sticks.
- Place a wire rack over a parchment-lined baking sheet and set it aside.
- Arrange the breaded tofu chicken nuggets on the prepared rack.
- Heat enough oil in a skillet so the nuggets are submerged halfway (about ½ inch or 1.25 cm). Once hot, fry 6–8 nuggets at a time for about 1 ½ minutes per side, or until golden brown. Transfer to the prepared rack to drain excess oil.
- Let the tofu chicken nuggets cool slightly for a couple of minutes, then serve them warm with your favorite dipping sauce.
- Oven method: Preheat the oven to 400ºF (200ºC). Arrange the breaded tofu chicken nuggets on a parchment-lined baking sheet and lightly spray or brush with oil on both sides. Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
- Air fryer method: Preheat the air fryer to 375ºF (190ºC). Place the nuggets in a single layer in the basket, spray lightly with oil, and cook for 10–12 minutes, shaking or flipping halfway. They should come out crispy and delicious.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze cooked nuggets in a single layer, then transfer to a container for up to 2 months.
- Reheat from the fridge in the oven or air fryer at 375ºF (190ºC) for 8–10 minutes.
- Reheat from the freezer at 375ºF (190ºC) for 12–15 minutes, no thawing needed.
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