Step 1

First, drain and press the tofu to remove excess moisture. Place the tofu block on a plate lined with paper towels. Place another layer of paper towels on top of the tofu, followed by a heavy cutting board. Allow the tofu to press for 20 to 30 minutes.

Step 2

Once the tofu is pressed, cut into bite-sized nugget shapes.

Step 3

In a shallow bowl, combine the breadcrumbs, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper. Mix to combine.

Step 4

In a separate bowl, whisk together the flour and plant-based milk to create a batter.

Step 5

Dip each tofu nugget into the batter, ensuring it is fully coated.

Step 6

Roll the battered tofu nuggets in the breadcrumb mixture until they are well coated on all sides. Press the breadcrumbs gently onto the nuggets to ensure they adhere.

Step 7

Place the breaded nuggets on a baking sheet or plate. Refrigerate for 30 minutes.

Step 8

Heat a ¼ inch layer of oil in a large skillet over medium heat.

Step 9

Once the oil is hot, carefully add the breaded nuggets to the pan in a single layer. Do not overcrowd. Cook for 3 to 4 minutes on each side, or until golden and crispy.

Step 10

Once cooked, remove the nuggets from the pan. Place them on a paper towel lined plate to absorb any excess oil.

Step 11

Repeat the frying process with the remaining nuggets. Add more oil to the pan as needed.

Step 12

Finally, serve the vegan chicken nuggets with your favorite dipping sauces!