Hi guys! Today I’m sharing this recipe for the best tofu nuggets (vegan chicken nuggets). They are family-friendly, flavourful, and protein-packed. Made with simple and wholesome ingredients. These tofu nuggets have a crispy, crunchy, and well seasoned breaded exterior, with a soft meaty-like interior.
This is a great recipe for kids and adults alike! The recipe is flavourful, but not spicy, and reminds me so much of the chicken nuggets I used to enjoy in my childhood. I’m sure your family is going to love this recipe as much as we do.
So, let me tell you exactly how to make it.
Tofu Nuggets (Vegan Chicken Nuggets)
These tofu nuggets are:
- family friendly
- well seasoned and flavourful
- crispy, crunchy, breaded exterior
- soft, protein-packed, tofu interior
- easy to make
- made with wholesome ingredients
It’s easy to love this tofu nuggets recipe. They are crispy, satisfying, and stick with you!
We like to dip these vegan chicken nuggets in ketchup! It’s a classic coupling. It’s also nice with plum sauce or bbq sauce for dipping. Serve with my baked sweet potato wedges to bring the “fast-food” dining experience into your home, but in a healthier way.
Or, use these tofu nuggets to wrap into a flour tortilla with lettuce, tomato and your favourite condiments for lunch! We love doing this too.
No matter how you enjoy them, these vegan chicken nuggets are sure to be popular with the whole fam!
How to make tofu nuggets:
It’s very easy to make tofu nuggets. All-in-all, there are 2 simple steps to creating this crispy and crunchy recipe.
1. Prepare the tofu
We begin by pressing and breaking the extra firm tofu into 1-inch pieces. Here is a great article on how to press tofu to remove moister.
Personally, I like to press my tofu by wrapping it in a clean kitchen towel and placing a few heavy books on top. To stop the books from sliding, you can line the tofu up against the backsplash of your countertop. Press the tofu for at least 15 minutes.
Then, break the tofu in half, and then tear into 1 inch pieces. I do this with my hands. You can also do this with a knife, cutting into cubes, but tearing the tofu gives it a nice texture.
Then we will marinate the tofu in a seasoned mixture: a blend of dijon, miso, water, and seasonings. Let marinate for at least 10 minutes.
2. Bread to tofu
Next we will dip the tofu in a milky corn starch blend and roll it in some seasoned breadcrumbs. (It helps to use a spoon to pour the breadcrumbs into all the nooks and crannies).
Once we’ve dipped and rolled all the tofu, we’ll bake in the oven at 425F/220C for 15 minutes, flip and bake the other side for 10 more minutes, until crispy and browned.
How long to tofu nuggets keep?
These tofu nuggets are best enjoyed right after baking, while the breading is crispy and crunchy.
They can be eaten as leftovers, and will keep in the fridge for up to 3 days in an air-tight container. They will, however, be more chewy than crunchy as leftovers.
If you’d like to crisp them up again, you can pop back the tofu nuggets back in the oven at 350F/180C for 10 minutes. Although, I personally enjoy them chewy as well as crunchy.
Other recipes you might like:
If you’re digging this recipe, you might also like these:
- How to make easy crispy baked tofu
- Vegan Cauliflower Buffalo Wings
- Baked Sweet Potato Wedges
- Vegan Butter Chicken
So there we have it! A very simple and family-friendly recipe for crispy and crunchy baked tofu nuggets. They are full of flavour, crispy on the outside, with a soft “meaty” interior. Perfect for dipping in ketchup, and serving as a protein-packed dish with dinner. I think you’re going to love them as much as I do.
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
- 2 lbs extra-firm tofu (2 packets of 16 oz tofu)
- 1 tbsp miso
- 3/4 cup hot water
- 1 tbsp dijon mustard
- 1 tbsp poultry seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt
- 2 tbsp corn starch
- 1/2 cup unsweetened almond milk
- 3/4 cup breadcrumbs
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp onion powder
- 3/4 tsp fine sea salt
- 1/2 tsp garlic powder
Press and marinade the tofu:
- Wrap the tofu blocks each in a clean kitchen towel and place a few heavy books on top. To stop the books from sliding, you can line the tofu up against the backsplash of your countertop. Press the tofu for at least 15 minutes.
- Break the tofu blocks in half, widthwise, and then tear into 1-inch pieces. (You can also do this with a knife, cutting into cubes, but tearing the gives it a nice texture).
- Make the marinade: add the miso to a medium bowl with a splash of the hot water and whisk to combine. Add the remaining hot water, dijon, poultry seasoning, garlic powder, onion powder, and sea salt. Add the tofu chunks and let marinate for at least 10 minutes. Stir gently with a spatula from time to time to ensure all pieces are well marinated.
Bread the tofu:
- Preheat the oven to 425F/220C. Line two baking trays with parchment paper.
- Add the corn starch to a medium shallow bowl, add a splash of almond milk and whisk to combine. Pour in the remaining almond milk, little by little while whisking, to make a thick milky mixture.
- In a separate shallow bowl, combine the breadcrumbs, chili powder, paprika, onion powder, sea salt and garlic powder.
- Dip the marinated tofu in the milky mixture and then roll in the breadcrumbs to coat. (It's helpful to use a spoon to pour the breadcrumbs into difficult nooks and crannies). Place the breaded tofu on the prepared baking tray. Continue until you've rolled all the tofu in the breaded mixture.
- Bake the tofu nuggets for 15 minutes until lightly golden. Flip and bake the other side for 10 more minutes, until golden brown and crispy. Serve with ketchup, bbq sauce, or plum sauce for dipping.
VEGAN – SUGAR-FREE – OPTIONAL GLUTEN-FREE
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