Vegan Chicken Nuggets

These homemade vegan chicken nuggets taste like the real thing! They have a crispy breading and tender inside. Great for family dinners and way healthier than fast food. Kids love them!

Course Dinner

Cuisine American

Keyword fried, vegan, vegan chicken nuggets, vegan dinner, vegetarian

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 195kcal

Author Sherri Hall

Ingredients

1 block extra-firm tofu about 400g
1 cup breadcrumbs
¼ cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
½ cup all-purpose flour
½ cup plant-based milk
vegetable oil for frying

Instructions

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.
Once the tofu is pressed, cut into bite-sized nugget shapes.
In a shallow bowl, combine the breadcrumbs, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper. Mix to combine.
In a separate bowl, whisk together the flour and plant-based milk to create a batter.
Dip each tofu nugget into the batter, ensuring it is fully coated.
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.
Place the breaded nuggets on a baking sheet or plate. Refrigerate for 30 minutes.
Heat a ¼ inch layer of oil in a large skillet over medium heat.
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.
Once cooked, remove the nuggets from the pan. Place them on a paper towel lined plate to absorb any excess oil.
Repeat the frying process with the remaining nuggets. Add more oil to the pan as needed.
Finally, serve the vegan chicken nuggets with your favorite dipping sauces!

Notes

Press the tofu for at least 20 minutes. This elevates the texture.
If you are gluten-free, use gluten-free flour and gluten-free breadcrumbs.
Use enough oil to coat the bottom of the pan.
Do not overcrowd the frying pan.
Store any leftovers in the fridge for up to 3 days.
Air fry or heat in a skillet to reheat.

Nutrition