Crispy tofu chicken nuggets with a golden crust and tender center? Yes, please! Learn how to make vegan chicken nuggets everyone will reach for again!!
These crispy tofu chicken nuggets have a craggy, golden coating that crackles when you bite through it, while the inside stays tender with a pleasantly chewy, chicken-like texture!
What to Expect
These nuggets are savory, lightly tangy, and crisp around the edges, with garlic, onion, paprika, and nutritional yeast adding a rounded, almost savory-cheesy note.
Pressing the tofu helps the coating cling, while tearing it into uneven pieces creates extra nooks and crannies for crumbs to grab onto.
If you have time, freeze and thaw the tofu first for a more fibrous, chewy bite; if dinner is already making impatient noises, pressing fresh extra-firm tofu works well too!
Ingredients
- 1 block extra-firm tofu, 14 to 16 ounces
- ½ cup unsweetened soy milk or another unsweetened plant milk
- 2 tablespoons dill pickle brine
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce or tamari
- ½ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder, divided
- 1 teaspoon onion powder, divided
- 1 teaspoon paprika, divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup panko breadcrumbs
- ½ cup cornflakes, finely crushed
- 2 tablespoons nutritional yeast
- Neutral oil spray, such as avocado or canola oil
Servings: 4, about 18 nuggets
How to Make Crispy Tofu Chicken Nuggets
If you want a chewier, more layered bite, freeze the unopened tofu for at least 8 hours, thaw it completely in the refrigerator, and then gently squeeze out the extra water; that freeze-and-thaw step changes the tofu’s texture, but it is optional, so skip it whenever your schedule has already developed its own plot.
Press the tofu between clean kitchen towels or paper towels, place a heavy pan on top, and leave it for about 20 minutes.
Once it feels firmer and the towels have absorbed some moisture, tear it by hand into roughly 1½-inch nugget pieces; the irregular edges look homemade and give the coating more places to cling.
Whisk the soy milk, pickle brine, Dijon, and soy sauce in a shallow bowl, then pour about ¼ cup into a second small bowl and set it aside for coating.
Add the tofu pieces to the first bowl, turn them gently so they are coated, and let them soak for 10 minutes while you prepare the breading.
In a second shallow dish, stir together the flour, cornstarch, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, salt, and black pepper.
In a third dish, combine the panko, crushed cornflakes, nutritional yeast, and the remaining ½ teaspoon each of garlic powder, onion powder, and paprika.
Keep the cornflakes a little textured rather than pulverizing them into dust; small flakes add crisp little ridges, and panko brings a lighter crunch.
Lift a tofu piece from its soak and let excess liquid drip off, then coat it in the seasoned flour, dip it briefly into the reserved clean soy milk mixture, and press it into the crumb mixture until every side is covered.
Set it on a plate or tray and repeat with the remaining tofu. If a few crumbs fall away, press them back on with your fingers; a little unevenness is part of the charm, and nobody at dinner is grading your nugget geometry!
For an air fryer, preheat to 400°F (205°C) for 3 minutes. Arrange the nuggets in a single layer with a little breathing room, spray the tops lightly with oil, and cook for 11 to 13 minutes, turning them carefully at about 6 minutes and spraying the newly exposed sides.
They’re ready when the coating is crisp and golden brown. Depending on your air fryer’s size, cook in batches so hot air can move around each piece; crowding the basket makes the coating steam instead of crisp.
For an oven, heat it to 425°F (220°C) and set a wire rack over a baking sheet, or line the sheet with parchment and lightly oil it. Arrange the coated nuggets in one layer, spray the tops with oil, and bake for 18 to 22 minutes, turning them halfway through.
Look for an evenly golden crust with dry, crisp edges; if the nuggets need another minute or two, give them that time rather than pulling them out pale and hoping for a crunch miracle!
Let the nuggets rest for 2 minutes before serving so the crust settles and stays crisp. Offer vegan ranch, barbecue sauce, or a quick maple-mustard dip made by stirring together 2 tablespoons Dijon mustard and 1 tablespoon maple syrup.
For a full plate, serve them with oven fries and slaw, or tuck a few into wraps with lettuce, pickles, and extra sauce!
These crispy tofu chicken nuggets are at their best straight from the air fryer or oven, when the cornflake-panko crust is at its loudest and the centers are still tender.
Make a batch for a plant-based snack night, serve them with your favorite dipping sauces, and keep the recipe handy for the next time a craving for vegan chicken nuggets shows up with absolutely no interest in waiting!
