The Best Crispy Tofu Chicken Nuggets (Vegan)

These Crispy Tofu Chicken Nuggets are coated in seasoned panko breadcrumbs and cornmeal, then fried until golden and crunchy. They're flavorful, tender on the inside, and perfect for dipping in your favorite sauce!

Extra-firm tofu is torn into bite-sized pieces, dipped in a simple batter, and coated in a seasoned breadcrumb mixture. The cornmeal adds an extra bit of crunch, making these nuggets a delicious vegan alternative to chicken nuggets.

I've tested both frying and baking, and frying is my favorite method, but the baked version is tasty, too!

Prefer using an air fryer? Try my Air Fryer Tofu Nuggets, which uses a slightly different panko coating and is specifically developed for that cooking method.

Ingredients

These crispy tofu nuggets are made with extra-firm tofu, a simple wet batter, and a seasoned panko breadcrumb coating.

Extra-Firm Tofu: Holds its shape when torn into nugget-sized pieces. Press it first to remove excess moisture.

Panko Breadcrumbs: Create a light, crispy coating. Check the ingredients to make sure they're vegan.

Finely Ground Cornmeal: Adds texture to the seasoned breadcrumb coating.

Nutritional Yeast: Adds savory flavor alongside the garlic powder, onion powder, and other seasonings.

All-Purpose Flour: Helps create the wet batter that allows the breadcrumbs to adhere to the tofu.

Unsweetened Soy Milk: Forms the base of the batter. Unsweetened almond milk can also work.

How to Make This Recipe

Step 1: Press and tear the tofu. Press the extra-firm tofu for at least 20 minutes to remove excess moisture. Tear it into bite-sized pieces rather than cutting uniform cubes. I prefer the irregular pieces because the coating catches along the edges and they look more like traditional nuggets.

Step 2: Prepare the breadcrumb coating. In a shallow bowl, combine the panko breadcrumbs, finely ground cornmeal, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Step 3: Make the wet batter. In a separate bowl, whisk together the unsweetened plant milk, apple cider vinegar, all-purpose flour, and a pinch of salt and pepper until combined.

Step 4: Bread the tofu. Dip each piece into the wet batter, allow the excess to drip off, then coat thoroughly in the seasoned breadcrumb mixture.

Step 5: Fry until golden. Heat oil in a deep pot and fry the tofu nuggets in batches until golden brown and crispy. If the oil doesn't completely cover the nuggets, flip them halfway through cooking.

For an oven-baked alternative, see the baking instructions below.

Dipping Sauce Ideas

These crispy tofu nuggets are perfect for dipping! Here are a few sauces I'd recommend:

• Roasted Garlic Aioli: Add a little sriracha or hot sauce for a spicy version.
• Homemade Vegan BBQ Sauce: Or use your favorite store-bought BBQ sauce.
• Vegan Buffalo Sauce: Drizzle it over the nuggets just before serving to preserve their crunch.
• Vegan Honey Mustard: A classic nugget dipping sauce. Vegan ranch is another option!

Storage

Store leftover tofu nuggets in an airtight container in the refrigerator for 3-4 days. The breading will soften during storage.

For the best texture, reheat in the oven or air fryer until heated through and crispy again.

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