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Crispy tofu nuggets that will remind you of vegan chicken nuggets! High in protein, crispy, and incredibly delicious!
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Tofu Nuggets – what’s that? Tofu chicken nuggets, feel free to call them vegan chicken nuggets, are marinated pieces of tofu with a crunchy crust made with cornflakes cooked in a little oil until golden brown and crispy.
Why call them vegan chicken nuggets? I am sure they remind you of real chicken nuggets as they are similar in taste, texture, and crispiness. Although, 100% plant-based!
Tofu is high in protein, making these vegan nuggets an excellent and delicious protein source that can be served as a snack, finger food, or main dish. I love to serve vegan chicken nuggets with this Thai cucumber salad or polenta fries, which makes for a wonderful family lunch or dinner. Feel free to serve them with a side dish of your choice.
Don’t forget to include some dipping sauces such as ketchup, vegan mayo, or BBQ sauce. My recommendation: Dip them in mango chutney – incredibly delicious!
Homemade vegan chicken nuggets should be favored over the storebought version. Sure, there are plenty of vegan chicken nugget options to buy in the grocery store, but they often come with extra sugar and ingredients you better stay away from when following a balanced diet.
It’s ok to eat processed food from time to time, but I would rather suggest making them at home. Besides, the recipe is super easy to make. Plus, vegan nuggets are healthier, fresher, and more delicious when homemade.
Tofu Marinade
Tofu itself is relatively flavorless. Therefore, a marinade is non-negotiable – don’t skip it. The marinade consists of ketchup, soy sauce, mustard, maple syrup, curry powder, and salt! Enough salt is essential; otherwise, the vegan nuggets will taste bland.
You can marinate the tofu up to one day in advance and store it overnight in a sealed container in the refrigerator. Good preparation is half the battle! 😉
Crunchy Coating
There are three parts involved to make the most crunchy coated nuggets:
- Flour (white flour, whole wheat flour, spelt flour, or gluten-free flour).
- Dairy-free milk and cornstarch (e.g., oat milk or soy milk – preferably unsweetened)
- Cornflakes (preferably unsweetened or with only a little sugar)
Toss the marinated tofu pieces in this order. The smaller the cornflakes (pulse in a food processor), the better they stick.
How To Make This Tofu Nuggets Recipe
Read through this visual step-by-step guide with lots of extra tips. → Plus, make sure to watch the recipe video! 😉
- Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Slice the tofu in 8 thin triangles (or sticks/square/rectangle – whichever you prefer).
- Mix all the ingredients for the marinade in a small bowl. Brush each tofu piece with it and place them in a deep dish or plate. Set aside to marinate while you prepare the rest of the ingredients. → Feel free to marinate the tofu covered overnight in the fridge.
- Place the cornflakes in a food processor and pulse a few times until it resembles coarse crumbs. → If you don’t have a food processor, place them in a zip blog bag and crunch using a rolling pin.
- Prepare 3 deep dishes: 1. Flour, 2. Mix dairy-free milk and cornstarch, 3. Cornflakes.
- Using two forks, dip each tofu first in the flour, then in the milk-cornstarch-mix, and then in the cornflakes. Make sure to gently press the cornflakes onto the tofu using your fingers. → To make the cornflakes stick better to the tofu!
- Heat a skillet with oil and fry each side for about 5 minutes until golden brown. → Place them on a paper towel to remove excess oil before serving.
- I love to serve them with mango chutney!
Recipe FAQ & Tips
Can I keep leftovers? Store leftovers in an airtight container in the refrigerator for up to 2 days. However, they lose their chirpiness when stored in the refrigerator. I like to eat them chilled out of the fridge, but you can reheat them in a skillet with some oil if you prefer crispy and warm tofu nuggets.
Which tofu to use? Make sure to go for extra firm tofu! Keeps its texture better and soaks up more marinade than any other tofu variation.
How to make gluten-free vegan chicken nuggets? Swap flour with gluten-free flour and use tamari, also known as gluten-free soy sauce. This recipe is not calling for breadcrumbs (as some other tofu chicken nugget recipes do). Instead, they are made with cornflakes, which are naturally gluten-free, and in my opinion, resulting in crispier nuggets. Win-Win!
More Vegan Tofu Recipes You’ll Love
- Vegan Tofu Bacon
- Vegan Tofu Feta Cheese
- Sweet and Sour Tofu
- Orange Tofu – Vegan Orange Chicken
- Vegan Tofu Dumplings
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📖 Recipe
Tofu Nuggets – Vegan Chicken Nuggets
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Ingredients
- 7 oz (200 g) extra firm tofu
Marinade
- 3 tbsp ketchup
- ½ tbsp soy sauce or tamari (gluten-free soy sauce)
- 1 tsp mustard
- 1 tsp maple syrup
- ½ tsp curry powder
- ½ tsp salt
Tofu Nuggets
- 2 cups (80 g) unsweetened corn flakes
- 2 tbsp all-purpose flour or gluten-free flour
- 3 tbsp dairy-free milk
- ½ tsp cornstarch
- 4 tbsp oil
Instructions
- Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Slice the tofu in 8 thin triangles (or sticks/square/rectangle – whichever you prefer).
- Mix all the ingredients for the marinade in a small bowl. Brush each tofu piece with it and place them in a deep dish or plate. Set aside to marinade while you prepare the rest of the ingredients. → Feel free to marinade the tofu covered overnight in the fridge.
- Place the cornflakes in a food processor and pulse a few times until it resembles coarse crumbs. If you don't have a food processor, place them in a zipblog bag and crunch using a rolling pin.
- Prepare 3 deep dishes: 1. Flour, 2. Mix dairy-free milk and cornstarch, 3. Cornflakes.
- Using two forks, dip each tofu first in the flour, then in the milk-cornstarch-mix, and then in the cornflakes. Make sure to gently press the cornflakes onto the tofu using your fingers. → To make them stick better to the tofu!
- Heat a skillet with oil and fry each side for about 5 minutes until golden brown. → Place them on a paper towel to remove excess oil before serving.
- I love to serve them with mango chutney!
Notes
- Leftovers can be stored for up to two days in the fridge. However, they lose their chirpiness when stored in the refrigerator. I like to eat them chilled out of the fridge, but you can reheat them in a skillet with some oil if you prefer crispy and warm tofu nuggets.
- Gluten-Free? Use tamari (gluten-free soy sauce) and gluten-free flour.Â
