Vegan Chicken Nuggets
These Vegan Chicken Nuggets are crispy on the outside, tender on the inside, and packed with savory flavor—without any meat. Made with tofu and simple pantry ingredients, they can be baked, air-fried, or pan-fried for an easy plant-based comfort food everyone will love.
Ingredients
- Main Ingredients
- 14 ounces extra-firm tofu pressed well
- ½ cup unsweetened plant milk almond, soy, or oat
- ⅓ cup all-purpose flour
- Seasonings & Flavor Base
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce or tamari
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- Coating & Pantry Staples
- ¾ –1 cup breadcrumbs or panko
- Oil spray or oil for frying
Instructions
- Preheat oven to 400°F (205°C), or preheat air fryer to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease.
- Press tofu for at least 15 minutes, then break into small chunks by hand.
- In a bowl, lightly mash tofu with a fork. Add flour, nutritional yeast, soy sauce, garlic powder, onion powder, paprika, salt, and pepper. Mix until a thick, moldable mixture forms.
- Shape mixture into nugget-sized pieces.
- Set up a breading station:
- One bowl with plant milk
- One bowl with breadcrumbs
- Dip each nugget into plant milk, then coat evenly with breadcrumbs.
- Choose Your Cooking Method
- Bake:
- Place nuggets on prepared baking sheet. Lightly spray with oil.
- Bake 20–25 minutes, flipping halfway, until golden and crispy.
- Air Fry:
- Air fry at 375°F for 12–15 minutes, shaking halfway through.
- Pan Fry:
- Heat oil over medium heat and cook nuggets 2–3 minutes per side until golden brown.
- Let rest for 2–3 minutes before serving.
Notes
- Pressing tofu thoroughly is key to preventing soggy nuggets.
- Hand-breaking tofu creates a more realistic “chicken-like” texture.
- Resting after cooking helps nuggets firm up and improves bite.