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tofu nuggets (vegan chicken nuggets)

Tofu Nuggets

Family-friendly, flavourful, and protein-packed. These tofu nuggets are made with simple and wholesome ingredients. With a crispy, crunchy, and well-seasoned breaded exterior, and a soft meaty-like interior.
Course dinner, Entree, Side Dish
Cuisine sugar-free
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 4 people
Calories 253kcal
Author Hannah Sunderani


  • 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.


These tofu chicken nuggets are best enjoyed right after baking, while the breading is crispy and crunchy.
They will keep as leftovers: Store in the fridge in an air-tight container for 3 days. However, the nuggets will be more chewy than crunchy. If you'd like to crunch them up again, you can pop back in the oven at 350F/180C for 10 minutes. (Although, I personally enjoy them chewy as well as crunchy).
This recipe can be made gluten-free by using gluten-free bread crumbs.


Calories: 253kcal | Carbohydrates: 28g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Sodium: 1588mg | Potassium: 484mg | Fiber: 3g | Sugar: 4g | Vitamin A: 872IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 5mg