Tofu Chicken Nuggets
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.
Servings: 35 nuggets
Calories: 42kcal
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.
Nutrition
Serving: 1nugget | Calories: 42kcal | Carbohydrates: 4.8g | Protein: 1.6g | Fat: 1.9g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1g | Sodium: 100mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 25IU | Calcium: 40mg | Iron: 0.35mg
