Easy Vegan Chicken Nuggets Recipe
Craving crispy, bite-sized nuggets without the chicken? Look no further! This easy vegan recipe delivers delicious, plant-based nuggets perfect for dipping, snacking, or adding to meals. Simple ingredients, minimal prep, and maximum flavor - what are you waiting for? Try these vegan nuggets today!
Ingredients
- ½ pound tofu block pressed
- ½ cup flour
- ¼ cup almond milk
- ½ cup breadcrumbs
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper
Instructions
- Preheat the oven to 180ºC (355ºF). Prepare a baking sheet with parchment paper.
- Cut the tofu block with your hands to make nugget shapes.½ pound tofu block
- Add the flour and almond milk to a small bowl.½ cup flour, ¼ cup almond milk
- Mix breadcrumbs, paprika, onion powder, garlic powder, salt and pepper.½ cup breadcrumbs, ½ teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, Salt and pepper
- Dip each piece into the flour and almond milk. Then dip them into the breadcrumbs until fully coated.
- Arrange them in a tray and coat them with cooking spray. Bring to the oven and bake for 12-15 minutes or until golden brown.
- Serve and enjoy with mayo or your chosen dip.
Notes
- Pressing is Key: Don’t skip the pressing step! Excess moisture in the tofu will prevent your nuggets from getting crispy. Wrap the drained tofu in a clean kitchen towel and place a heavy object on top for 20-30 minutes.
- Freeze-Thaw Hack: Want extra crispy nuggets? Try freezing the pressed tofu for at least an hour before crumbling it. Freezing disrupts the tofu’s cell structure, creating a chewier texture that crisps up beautifully when baked. Just thaw completely before using.
- Customize Your Coating: This recipe is a great base, but feel free to experiment with different flavors! Add a pinch of cayenne pepper for a spicy kick, or swap the paprika for a different spice like smoked paprika or curry powder. You can even add a tablespoon of nutritional yeast to the breadcrumb mix for a cheesy flavor.
- Achieving Maximum Crunch: For the crispiest nuggets, use panko breadcrumbs. Panko breadcrumbs are lighter and flakier than regular breadcrumbs, resulting in a delightfully crunchy exterior.
- Double Dip for Extra Coating (Optional): If you want an extra thick and crispy coating, dip the tofu nugget in the batter again after coating it in breadcrumbs.
- Don’t Crowd the Pan: Leave space between the nuggets on the baking sheet to ensure even cooking and optimal crispness.
- Oven Calibration Matters: Not all ovens are created equal! If your oven runs hot, keep an eye on the nuggets towards the end of baking to avoid over-browning.
- Beyond Baking: These nuggets can also be air-fried for a healthier alternative. Use the air-fry setting at 200°C (392°F) for 12-15 minutes, or until golden brown and cooked through.
- Leftovers? No Problem! Store leftover nuggets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until warmed through.
Nutrition
Calories: 81kcalCarbohydrates: 12gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 61mgPotassium: 28mgFiber: 1gSugar: 1gVitamin A: 62IUVitamin C: 0.03mgCalcium: 59mgIron: 1mg
Tried this recipe?Let us know how it was!