Vegan Chicken Nuggets 

Family-friendly, flavorful, and protein-packed vegan tofu nuggets that are crispy, crunchy, and well-seasoned with a soft interior.

The tofu does not need to be frozen- just simply press for at least 15 to 20 minutes to remove excess water.

Make a dry breading of panko breadcrumbs, cornmeal, nutritional yeast and seasonings!

Make a wet batter of soy milk, apple cider vinegar, all purpose flour and a pinch of salt and pepper.

Rip up the tofu in to bite sized chunks instead of slicing the tofu into cubes.

Ripping the tofu helps the breading stick to the tofu more evenly and they look better and more like traditional nuggets!

Dip into the wet batter then into the dry. Fry or bake until golden brown and crispy!

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Serve with your favorite dipping sauces-

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Garlic Aioli

Vegan BBQ Sauce

Vegan Honey Mustard

Vegan Buffalo Sauce

Click the link below for the full recipe for these vegan tofu nuggets as well as all of the sauces!

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