Crispy & Crunchy Vegan Chicken Nuggets: Your Ultimate Tofu Nugget Recipe for Meal Prep & Snacking
Prepare to be truly amazed by these Crispy and Crunchy Vegan Chicken Nuggets, crafted from humble tofu! This recipe is my delicious plant-based take on classic popcorn chicken, offering all the satisfying crunch and savory flavor you crave. Each bite reveals a perfectly textured, incredibly flavorful interior, all thanks to some crucial preparation tips and a thoughtful tofu marination process. These nuggets are so irresistibly good, they’re guaranteed to become a staple in your meal prep routine – I’ve personally made them three times in one week!
Seriously, stop what you’re doing and consider marinating some tofu right now! Friends, these Vegan Chicken Nuggets have undoubtedly earned a spot in my top 10 favorite recipes created all year. What’s amusing is that they weren’t even on my original recipe list for December. I had another dish planned that simply wasn’t inspiring me, so I decided to pivot and try a tofu recipe instead. One idea led to another, and the thought clicked – “Oh, Vegan Chicken Nuggets! Why haven’t I perfected these before?”
It seems fate intervened! I am absolutely thrilled I ventured into making these, as they’ve quickly become a household obsession. If you know anyone who claims to dislike tofu, I wholeheartedly challenge you to let them try these. Their perception of tofu might just change forever! And if you’re already a tofu enthusiast, perhaps even thanks to the essential tips from my Tofu 101 Blog post, then you are truly in for an extraordinary treat.
Transforming Tofu: Why These Nuggets Are a Game Changer
Beyond being incredibly delicious, these vegan chicken nuggets offer a fantastic plant-based alternative that caters to a wide range of dietary preferences. Whether you’re fully vegan, trying to incorporate more plant-based meals, or simply looking for a healthier snack option, these tofu nuggets hit all the right notes. They’re packed with flavor, offer a satisfying texture that rivals traditional chicken nuggets, and are surprisingly simple to prepare with the right techniques. Plus, tofu is a nutritional powerhouse, providing a great source of protein, essential amino acids, and minerals, making these nuggets not just tasty but also good for you.
Essential Tips for Crafting the Best Vegan Chicken Nuggets
To truly elevate these vegan chicken nuggets to an unparalleled level of deliciousness, there are a few key steps that make all the difference. These techniques ensure maximum flavor absorption, perfect texture, and that coveted crispy exterior. Let’s dive into each one:
1. Press Your Tofu for Optimal Texture and Flavor
The first and arguably most crucial step is pressing your tofu. There are very few instances where you shouldn’t press tofu, and this recipe is definitely not one of them. Pressing the tofu removes excess water, which is vital for two main reasons:
- Improved Texture: Removing water from the tofu firms it up, preventing it from being soggy and allowing it to hold its shape better during cooking. It creates a chewier, more “meat-like” texture.
- Enhanced Flavor Absorption: When the water is pressed out, the tofu becomes like a sponge, ready to soak up all the incredible flavors of your marinade. This ensures that every bite is bursting with taste, not just the outer coating.
You can use a dedicated tofu press or a DIY method: wrap the tofu in paper towels, then a clean kitchen towel, place it on a plate, and top it with something heavy like a cast-iron skillet or a few heavy books. Press for at least 30 minutes, or even longer for extra firm results.
2. Marinate Your Tofu for Deep, Irresistible Flavor
Once your tofu is perfectly pressed, it’s ready to absorb flavor. While I opt for a light marinade in this recipe, you can absolutely adjust the saltiness and spice level to your preference. The marinade truly soaks into the core of the tofu pieces, enhancing both the texture and the taste. Each nugget becomes perfectly seasoned and juicy on the inside, providing a delightful contrast to the crispy exterior.
You can marinate your tofu for a minimum of 30 minutes, which is usually enough to infuse considerable flavor. However, for the most impactful taste, I highly recommend marinating it overnight in the refrigerator. The longer it marinates, the deeper the flavor will penetrate.
3. Tear Your Tofu for an Authentic Nugget Look and Maximum Crispiness
Here’s another unconventional but highly effective tip: tear your tofu instead of neatly slicing it into cubes. While I appreciate perfect, uniform pieces in many dishes, tearing the tofu creates irregular, rough edges. These jagged surfaces are a game-changer! They provide more nooks and crannies for the marinade to cling to, and crucially, for the batter and breadcrumbs to adhere. This irregular shape also mimics the appearance of traditional chicken nuggets more closely, giving them a more appealing, rustic look.
Aim to tear your tofu into roughly 1-inch pieces. Don’t worry if they aren’t all exactly the same size; the slight variations add to their charm and texture. Just try to keep them similar enough so they cook evenly.
4. The Art of Batter & Crumb Coating
The coating process is where the magic of crispiness truly happens. You’ll set up a three-station dredging line: one bowl for flour, one for your vegan buttermilk mixture (nut milk + apple cider vinegar), and one for the seasoned breadcrumbs. The key is to thoroughly coat each piece, ensuring every part is covered for that ultimate crunch.
5. Shake Off Excess Batter for Maximum Crispiness
This might seem like a small detail, but it makes a monumental difference. After dipping your tofu pieces into the flour and then the buttermilk, make sure to shake off all the excess. I confess, I initially overlooked this step the first time I made these nuggets, and while they were still tasty, they weren’t as crispy. The second time, I diligently shook off the excess, and the improvement was undeniable. My partner, Gav, even noted how much better they tasted the second time, even though I had lightened the marinade and marinated for less time. Less excess batter means a thinner, crisper coating that cooks more efficiently and adheres better to the tofu. So, take the extra second to shake off that flour and buttermilk with each dip – it truly enhances the overall texture and flavor.
6. One or Two Coats? Customize Your Crunch!
Finally, when it comes to the batter and crumb mixture, you have the option for one or two coats. I personally opt for two coats because, well, extra deliciousness and crunch! However, if you prefer a lighter coating or are short on time, a single coat will still yield fantastic results. Experiment to find your perfect level of crispiness. Enjoy, friends!
Cooking Your Crispy Tofu Nuggets to Perfection
Pan-Frying Method: For Golden-Brown Crispiness
To achieve that classic golden-brown, super crispy exterior, pan-frying is an excellent choice. Heat about ¼ cup of oil in a skillet or frying pan over medium-high heat. To test if the oil is hot enough, carefully drop a tiny piece of breadcrumb into it – if it sizzles immediately, you’re ready to go. Add your battered tofu pieces, making sure not to overcrowd the pan. Overcrowding will lower the oil temperature, leading to less crispy nuggets. Cook each side for about 1 ½ minutes, or until beautifully golden brown. Remove the cooked nuggets to a plate lined with paper towels to absorb any excess oil, ensuring they remain perfectly crisp.
Baking Method: A Lighter, Convenient Option
For a lighter alternative or if you prefer a hands-off approach, baking these tofu nuggets is a fantastic option. Preheat your oven to 400°F (200°C). Arrange the battered and breaded tofu pieces in a single layer on a baking sheet. Lightly spray both sides of the nuggets with cooking oil – this helps achieve a lovely golden crust. Bake for 25 minutes, flipping them halfway through to ensure even cooking and browning on all sides. Serve hot and savor the delightful crunch!
Serving Suggestions and Meal Prep
These crispy vegan chicken nuggets are incredibly versatile! Enjoy them immediately as a delicious snack on their own, or pair them with your favorite dipping sauces like ketchup, vegan ranch, barbecue sauce, or a spicy sriracha mayo. They also make a fantastic addition to various meals:
- Nugget Bowls: Serve them over a bed of rice or quinoa with roasted vegetables and a drizzle of sauce.
- Tacos & Wraps: Crumble them into soft tacos or wraps with fresh veggies and a zesty dressing.
- Salad Toppers: Add a satisfying crunch to your favorite green salads.
- Sliders: Place them in mini buns with some pickles and a touch of vegan mayo for a fun appetizer.
Meal Prep and Storage Tips:
These nuggets are perfect for meal prepping! Once cooked, allow them to cool completely before storing them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use an air fryer, oven, or a dry skillet to restore their crispiness. Avoid the microwave, as it can make them soggy.
Vegan Chicken Nuggets (Crispy & Crunchy)
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Ingredients
- 1 lb block tofu, pressed and drained of liquid
Marinade
- ¼ cup light soy sauce + 1 tablespoon, or liquid aminos or tamari (any is fine)
- ½ cup filtered water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon nutritional yeast, if you don’t have this, that’s okay
Batter
- ¾ cup any nut milk, or ANY vegan milk (I used unsweetened almond milk)
- 1 ½ teaspoons apple cider vinegar, or regular vinegar
- 1 cup all purpose gluten free flour mix, or regular flour (I used Bob’s Red Mill’s Gluten Free All Purpose Baking Flour)
Crumb Mixture
- 1 ¼ cup gluten free breadcrumbs, or regular breadcrumbs (I used Nature’s Path Organic Crispy Rice Cereal and pulsed them in my food processor until they resembled panko breadcrumbs)
- 3 teaspoons smoked paprika
- 3 teaspoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ¼ cup of oil, if pan-frying, if not, instructions for baking are below
Instructions
- Take your pressed tofu and slice it in half length wise (so you end up with two large slices the same length and width as the original). Tear the tofu into 1 inch cubes. I like to use a ruler to help me measure the first tear, then use that as a guide, but it doesn’t seem to be exactly 1 inch.
- In a bowl or glass tupperware, add all the marinade ingredients and stir to combine. Taste it, you can add more liquid aminos if you want yours saltier, or more water. Add in tofu and stir to combine so all the tofu is coated. Marinade for at least 15 minutes, but up to overnight. While marinating, prepare your bowls with the flour, the buttermilk, and the crumbs.
Batter & Crumb Mixture
- In a bowl, add the nut milk and the apple cider vinegar. Stir to combine and let sit for about 2 minutes. This is your buttermilk mixture.
- Add the flour to its own bowl and line up side by side.
- In a bowl add all the crumb mixture ingredients. You can use gluten free panko breadcrumbs or make your own by food processing 1 ¼ cups of brown rice krispies. Line up in a bowl beside the buttermilk. Line a baking sheet beside that – this is where you’ll place your tofu pieces before pan-frying them, or layer them to bake them.
Putting it All Together
- Take one tofu piece from the marinade. Dip it into the flour, shaking off all the excess flour, then into the buttermilk. Shake off the excess buttermilk, then dip it back into the flour, then into the buttermilk again, shaking off all the excess again. Then dip it into the crumb mixture, roll around, and place on the baking sheet.
- Once you get the hang of it, you can add several pieces at a time (I do like 10 pieces maximum at a time). This battering process is very forgiving!
- When you’re done all the pieces, it’s time to cook them.
Cooking the Tofu
- Heat ¼ cup of oil in a baking over medium high heat. When oil is hot, add one piece of tofu. Cook for 1 ½ minutes on each side (check for browning) or until golden brown, then flip and cook for another 1 ½ minutes on the other side. Remove to a paper towel to absorb the excess oil.
- Continue to cook the rest, but you can now add several pieces of tofu now that you’ve tested that the oil is hot and you have your cooking time figured out. Don’t overcrowd the pan since it’ll reduce the temperature the oil, making them not as crispy. It’s best to leave enough space between each piece of tofu.
- Continue until you’ve cooked all of the tofu. Allow to cool slightly, then serve immediately by itself, or with a dipping sauce. You can also add these to tacos, sandwiches and many other uses!
- To BAKE these: Preheat the oven to 400F/200C. Line the battered and breaded tofu pieces on the baking sheet and spray with some cooking oil on both sides. Bake for 25 minutes, flipping once way at the halfway mark. Serve and enjoy!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.