vegan nuggets

Vegan Baked Tofu Nuggets! If you like Chick-fil-A nuggets, then you've gotta try this vegan version. Baked crispy tofu nuggets that are perfect for kid and adults!

Vegan Baked Tofu Nuggets

extra-firm

olive oil

garlic powder, divided

onion powder, divided

all-purpose flour

cornstarch

baking soda

paprika

salt, divided

mayo (I love Just Mayo, Hellman’s Vegan & Vegenaise)

yellow mustard

honey

BBQ sauce

lemon juice

Preheat oven to 425 degrees. Lightly spray a baking sheet with oil and set aside.

Tear the tofu into bite-sized nugget pieces and place in a bowl; toss with oil, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt.

In a separate bowl, toss together the flour, cornstarch, remaining onion powder and garlic powder, baking soda, paprika and remaining salt.

Dredge the tofu in the flour mixture and shake off any excess flour. Place on the prepared baking sheet and repeat with remaining nuggets.

Cook for 25-30 minutes, stirring every 10 minutes so it cooks evenly. Remove and serve with the sauce!

To make the sauce, whisk together all ingredients. Season to taste, as needed and eat. So good!

This was a BIG hit with the whole family!! My hubby and 3 year old daughter do not typically like tofu but loved these nuggets!! They taste like chicken nuggets!! Will definitely make again soon! Thanks for coming up with this amazing recipe Alex!!!

A hit with my 3 year olds who aren’t super into tofu...the honey mustard sauce is sooo good too! I loved these too!  A great alternative to chicken nuggets 

I loved this! I ate the left overs on my way to work for breakfast :)
This is prob the best way I’ve had tofu so far, after finally properly pressing it for a while too. 
I haven’t seen a Chick-fil-a here in Canada. This sauce was awesome. Thanks!

This was SUPER good. This is the first recipe I tried by you and I cannot wait to try more. The sauce is delicious and I love that it's baked instead of fried. Definitely a keeper!!

My first tofu experience! They looked Exactly like chick-Fil-a, no doubt! The coating was nice a crispy and good flavor. I wish the actual tofu had more- wondering if it marinates well and if that would help. But truly thankful for help in our new plant-based lifestyle.

These were great! Fun way to change up the tofu routine. We used these as the “meat” for Vietnamese banh mi sandwiches. Definitely saving this recipe! Thank you!

https://content.jwplatform.com/videos/sQEIxGlF.mp4

Copycat Chik-fil-a Baked Vegan Tofu Nuggets 

Simple and delicious crispy baked tofu nuggets! One of my favourite ways to eat tofu with a never-fail super crispy crumb coating!

Baked Tofu Nuggets

400 g extra firm tofu

breadcrumbs

tbsp vegetable oil ((sunflower, canola

tsp smoked paprika

turmeric

tsp flaky sea salt

tsp black pepper

garlic powder

oregano

g corn starch

200 ml plant milk ((soy milk works best))

Preheat the oven to 180c/355f (fan).

Wrap the tofu in paper towel and gently squeeze out the excess moisture. Slice the block of tofu into five 1cm slabs and then gently break each slab into 4 nuggets using your hands - not a knife. Set aside.

Take 3 medium bowls. In bowl 1 place the plant milk. Add the lemon juice and whisk well. The milk should thicken quickly. Set aside. In bowl 2, place the corn starch. Set aside.

Place the panko breadcrumbs into a dry frying pan. Drizzle over the vegetable oil and stir well to completely coat the panko. Place the pan over medium heat. Toast the breadcrumbs very carefully, making sure you&#039;re constantly stirring the breadcrumbs with a spatula until they&#039;re lightly golden brown. Don&#039;t let the breadcrumbs burn! Remove the breadcrumbs from the pan immediately and transfer to bowl number 3.

Add the remaining ingredients to the breadcrumbs and stir well to combine.

To coat the tofu, place a nugget into the corn starch. Using one hand, make sure the nugget is completely coated in corn starch. Tap the nugget on the side of the bowl to remove any excess corn starch.

Transfer the nugget to the plant milk mixture. Using the other hand, make sure the nugget is coated in the plant milk mixture. Remove and allow the excess liquid to drip back into the bowl. Place the coated nugget back into the corn starch.

Using the first hand, coat the nugget in corn starch again and then back into the plant milk mixture so that the nugget has two layers of corn starch and two layers of plant milk mixture. Drop the coated nugget into the breadcrumbs and toss the bowl to make sure the nugget is completely coated. Remove from the breadcrumbs with a fork and place on a baking sheet.

Repeat the process with the remaining tofu nuggets until they&#039;re all completely coated and arranged on the baking sheet. To save time, you can do the coating process two or three nuggets at a time, if you&#039;re in a rush.

Place the baking sheet of nuggets in the preheated oven and bake for a total of 35 minutes, flipping the nuggets after 20 minutes.

Once baked, remove the nuggets from the oven and serve immediately with your favourite dipping sauce and a sprinkle of finely chopped parsley (optional).

100% plant-based chickpea chicken nuggets that are oil-free optional, gluten-free optional and vegan. Delicious, easy and fun to make.

Crispy Chickpea Nuggets (oil-free)

15 oz can of chickpeas (drained and rinsed)

tofu

oat flour

aquafaba (save the chickpea liquid

onion powder

salt

smoked paprika

Drain chickpeas with a bowl under it to save the chickpea liquid or &quot;aquafaba&quot;. Add chickpeas into the food processor with spices.

Pulse the chickpeas, tofu, and spices together then add in the oat flour and 2 tbsp of chickpea liquid. Pulse until combined. Do not over blender - it should have texture.

Make a prep station with a bowl of the breadcrumbs, a bowl with the remaining chickpea liquid and then a plate.

Form the mixture into nugget shapes, dipping each one in the chickpea liquid first then the breadcrumbs. Place them all on the plate. You should get about 10-12 nuggets.

Air-fryer method: bake for 15-20 minutes at 400 degrees flipping halfway through or until completely golden brown (this is what I did).

Oven method: Bake on a baking sheet with parchment paper for about 30 minutes at 450 flipping halfway through or until golden brown.

Serve fresh with ketchup or BBQ sauce and enjoy!

These easy vegan Tofu Nuggets are crispy on the outside, tender on the inside, and seasoned to perfection all the way through! They&#039;re served with a mouthwatering spicy peanut dip and any other sides you like.

Tofu Nuggets

plant-based milk

tsp cumin

tbsp arrowroot starch

oz extra firm tofu (cubed)

grain-free crackers (or grain-free breadcrumbs)

creamy unsalted peanut butter

tbsp compliant sugar-free hot sauce (OR Sriracha)

tbsp smoked paprika

tbsp coconut aminos

almond milk

Preheat the oven or air fryer to 350°F and line a large baking pan with parchment paper. 

In a mixing bowl, whisk together the milk, cumin, salt, and arrowroot starch.

Dip each tofu cube in the batter, then in the crushed crackers.

Place the cubes on the baking sheet and bake in the preheated oven for 25 minutes, until crispy and golden brown.

Oven Method:

Add the tofu into the air fryer basket in a single layer, (you will have to cook batches). Air Fry at 375F for 15 minutes, or until golden and crispy, flipping halfway through.

Air Fryer Method:

Meanwhile, prepare the dip by whisking together the peanut butter, sriracha, smoked paprika, cumin, coconut aminos and milk.

Make the dip

Serve the tofu nuggets with the peanut dip and an optional side of your choice, such as cauliflower rice.

Serve

Crispy, spicy, and "meaty", these fried jackfruit cajun nuggets are simply irresistible, perfect as a party nibble or sharing starter.

Fried Jackfruit Cajun Nuggets

Canned

0.25 tsp of Baking Soda

g of Starch (potato, corn, or arrowroot)

120 mL of Plant-based Milk (oat, almond, soy)

tbsp of Apple Cider Vinegar

g of Panko Breadcrumbs

Paprika (sweet

tsp of Dried Oregano

tsp of Dried Thyme

tsp of Garlic Powder

Cayenne Pepper

Drain and rinse the jackfruit, then squeeze out excess water. Chop the chunks into bite-sized pieces.

Then, toss the jackfruit with the baking soda and half of the cajun seasoning in a bowl.

Prepare three bowls, one with starch and salt, one with milk and vinegar, and one with panko breadcrumbs and the remaining cajun seasoning.

Roll each nugget in the starch, dip it in the milk, and coat it with breadcrumbs. Then, repeat one more time to get a thicker and crunchier coating.

Pour frying oil into a pot, heat it to 180°C (355°F), add in 4 nuggets. Fry them for 3 minutes until crusty and lightly browned.

Shake off excess oil and place the fried nuggets onto a rack lined with kitchen paper. Serve them warm, drizzled with lemon juice.

Crispy, savory, super snack-able tofu nuggets! Freezer-friendly, kid-approved, protein-packed, and perfect with your favorite dipping sauce. Plant-based, gluten-free, and just 10 ingredients required!

Crispy Baked Tofu Nuggets

(14 oz.) package extra firm tofu, pressed and

Avocado oil spray* ((or other neutral spray))

raw cashews

yeast

sea salt and black pepper

unsweetened dairy-free milk ((we used almond))

lemon juice or apple cider vinegar

Easy Vegan Tartar Sauce

Easy Homemade Ketchup

"Honey" Mustard Dipping Sauce

Easy Vegan Ranch

15-Minute Vegan BBQ Sauce

Preheat oven to 400 degrees F (204 C) and prepare a baking sheet by spraying it with avocado oil (for the crispiest nuggets) or lining with parchment paper.

If you haven’t already pressed your tofu, do so at this time by using a tofu press, or wrap in a clean, absorbent towel and set something heavy — like a cast iron skillet or books — on top to press out the moisture. Press for about 15-20 minutes.

While your tofu drains, prepare the cashew coating. In the bowl of a food processor, combine the cashews, cornstarch, nutritional yeast, salt and pepper, smoked paprika, and garlic powder. Pulse a few times to break down the cashews slightly, then turn the processor on until you achieve a fine meal (see photo), about 30-45 seconds. Transfer the cashew coating to a shallow bowl or dish.

Next, make the vegan buttermilk in a separate shallow bowl or dish by combining the dairy-free milk and lemon juice. Mix and set aside to curdle. Then add 1/2 cup cornstarch (56 g) to another shallow bowl and set aside (adjust the amount of cornstarch if altering the default number of servings).

Cut your pressed tofu into 1-inch (2 ½ cm) cubes, and start the assembly line! Using clean hands, start by coating your tofu in cornstarch and gently tapping on the side of the bowl to shake off any excess. Next, dip in the vegan buttermilk and evenly coat, then place in the cashew coating and turn the tofu a few times to evenly coat all sides. Place your breaded nugget on the prepared baking sheet and repeat with the remaining tofu.

Bake for 30 minutes, flipping halfway through, until the tofu nuggets are slightly golden, dry, and bouncy to the touch. Let cool slightly before serving with your favorite sauce — we love them with tartar sauce, ketchup, &quot;honey&quot; mustard, ranch, or BBQ sauce. If serving to kids, it’s best to slice the nuggets in half to help the insides cool off.

Leftovers keep in the refrigerator for 2-3 days or in the freezer for up to 1 month. For best texture, reheat in a 400 F (204 C) oven for 5-10 minutes or until warmed through.

https://www.youtube.com/watch?v=SCriex4osFs

Crispy, savory, super snack-able tofu nuggets! Freezer-friendly, kid-approved, protein-packed, and perfect with your favorite dipping sauce. Plant-based, gluten-free, and just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/crispy-baked-tofu-nuggets/
 
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Crispy Baked Tofu Nuggets | Minimalist Baker Recipes

Delicious, tender, and meaty vegan chicken nuggets! Super crispy on the outside, these are fantastic served with mayo, mustard, or a spicy dipping sauce!

Vegan Chicken Nuggets (So Crispy!)

vegan chicken

water

tbsp hot sauce (use your favorite one)

flour (feel free to use gluten-free flour)

tsp salt

vegan mayo

mustard

tbsp dijon mustard

maple syrup

tbsp buffalo sauce (optional)

Start with one loaf of vegan chicken. Using your hands, shred it into large bite-size pieces. You should end up with 8-12 pieces depending on their size. Set aside.

Whisk together the water, hot sauce, flour, smoked paprika, salt, and ground black pepper in a bowl until the flour is fully dissolved. In another bowl, place the breadcrumbs.

Working with one piece of chicken at a time, dip it into the flour mixture, then transfer it to the breadcrumbs and stir to coat. Dip back into the flour mixture, and one last time into the breadcrumbs bowl. Transfer to a plate and repeat with the remaining chicken pieces.

Heat about 1 cup of oil in a deep saucepan. Once the oil is hot, fry 2-3 chicken nuggets at a time for about 2 minutes or until golden brown. Remove from the oil and transfer to a plate lined with parchment paper to remove excess oil. Repeat with the remaining nuggets.

Serve warm with your favorite dipping sauce!

Mix all the ingredients together in a small bowl. Taste and adjust sweetness and spiciness to your liking.

Mustard Dipping Sauce

Fab! I used sour dough discard &amp; seasoned flour to coat as I didn’t have any breadcrumbs which worked beautifully. Juicy, tender and crunchy, this will be a regular on the menu!

Made this last night and it was, as stated, flavorful and CRISPY!  Make this one everybody. I used a baby fryer and it cooked each piece in no more than two minutes.  Perfection.  Thank you Thomas!

I can't believe it! These vegan chicken nuggets tasted perfect! We tried them yesterday, and everyone, even non-vegan ones, loved them. Thank you for the recipe!!!

These quick and easy pan-fried vegan no-chicken nuggets are crispy, textured, protein-packed and super moreish. Pair them with your favourite sauce - I like to mix a little barbecue with sweet chilli sauce.

Okara and brown rice nuggets

¼ C plain flour

¼ C arrowroot flour/powder/starch ((tapioca flour/powder/starch))

vegetable stock powder

½ tsp dried mixed herbs (eg. Italian herbs

cumin

½ tsp baking soda

tsp flaxseed meal

tsp white rice vinegar

tsp shiro miso paste

3.5 C okara

brown rice

¼ C rice flour

Oil olive oil oil

whisk

In small bowl or jug, whisk the flaxseed, water, vegenaise, rice vinegar and miso paste. Set aside for 5 minutes.

combine

In a large mixing bowl, combine the plain flour, arrowroot flour, veg stock powder, garlic powder, mixed herbs, cumin, baking soda and salt. Make a well in the center and pour in the wet ingredients, brown rice and okara. Mix into a firm batter.

form

Line a large plate or baking tray with baking paper. Place the rice flour onto a small plate or bowl. Using wet hands, form about 1 tbsp size nugget shapes. Drop each nugget into the rice flour on to lightly coat both sides and then place on the baking paper. You should get around 18-20 nuggets.

Heat about 1 tbsp each of olive oil and coconut oil on the fry pan. On high heat, pan-fry nuggets for 6 minutes on each side. Don’t overcrowd the pan - it’s best to cook them in 2 batches.

serve

Let cool slightly on some paper towel and serve with your favourite sauce!

Top 8 vegan nuggets recipes from across the web

The most viewed vegan nuggets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Baked Tofu Nuggets

Baked Tofu Nuggets

Crispy Chickpea Nuggets (oil-free)

Tofu Nuggets

Fried Jackfruit Cajun Nuggets

Crispy Baked Tofu Nuggets

Vegan Chicken Nuggets (So Crispy!)

Okara and brown rice nuggets

Top 8 vegan nuggets recipes from across the web

The most viewed vegan nuggets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Baked Tofu Nuggets

Baked Tofu Nuggets

Crispy Chickpea Nuggets (oil-free)

Tofu Nuggets

Fried Jackfruit Cajun Nuggets

Crispy Baked Tofu Nuggets

Vegan Chicken Nuggets (So Crispy!)

Okara and brown rice nuggets

The most viewed vegan nuggets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine