tofu chicken nuggets

These tofu chicken nuggets are the ultimate comfort food. Baked to crispy perfection, these vegan chicken nuggets are healthy and a great source of plant-based protein. Adult and kid-friendly! 

Baked Tofu Chicken Nuggets

vegan chicken broth (sub vegetable broth)

nutritional yeast

garlic powder

onion powder

sage

salt

non-dairy milk (I used almond milk)

(60 g) all purpose flour

panko breadcrumbs

paprika

Marinate the tofu. 

After freezing, thawing, and pressing the tofu, rip it into nugget-sized chunks. You can also cut it with a knife, but I find ripping it gives it a nice organic shape.  

Mix marinade ingredients in a container with a lid or a sealable bag. Add the tofu and marinate for at least 30 minutes, shaking it half way through. 

Prepare the batter and breadcrumb mixtures. 

In a mixing bowl, whisk together the batter ingredients until smooth. In a separate bowl, stir together the breadcrumb mixture ingredients. 

Batter and bread the tofu nuggets

Dip each tofu nugget one at a time into the batter, letting any excess batter drip off. Then roll in the breadcrumbs until evenly coated. Place on a lined baking tray. 

Bake the tofu nuggets

For extra crispiness, spray the nuggets with oil before baking. Bake for 40 mins, flipping half way through. 

Best enjoyed fresh out of the oven! Serve with ketchup, vegan ranch, or your favorite sauce. Leftovers will last 3-4 days in the fridge. Reheat in the oven at 350 F until heated through. 

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Baked Tofu Chicken Nuggets

The most viewed tofu chicken nuggets recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine