Chick’n Tofu Nuggets
These chick’n tofu nuggets are a baked, plant-based take on the classic nugget: pieces of pressed extra firm tofu seasoned with garlic and onion, rolled in a flour and corn starch coating, then baked until crisp on the outside and tender inside. They come together quickly with pantry staples, no deep frying required, and they hit that same crunchy, savory craving you remember from the original. Serve them with vegan mayo and you have a snack the whole family will reach for.
Why I keep coming back to nuggets
I remember for me, as a child, nuggets were love at first sight. Back then, I was still eating meat and my number one quest was finding the perfect chicken nugget. Every restaurant we went to, I was asking for the chicken nuggets. Of course, I stopped eating meat a while ago, and being honest, I must admit that renouncing nuggets was hard! It wasn’t a regular in my diet, since most of them are deep-fried and I always tried to stay away from those, but still, it was my special treat that I indulged in from time to time.
But happily, my love for nuggets didn’t have to stop there! Today I am going to show you my recipe for tofu nuggets. I find that tofu does wonders as nuggets material, as it absorbs so well all the flavors and taste of the spices used for seasoning. And I am an advocate for moderation in everything, so having a baked version I can make at home means I get the treat without the deep-fry.
The ingredients that make these work
This is a short ingredient list, and each one earns its place. Extra firm tofu is the base: it holds its shape when you tear it and soaks up the seasoning, which is exactly what you want in a nugget. Reach for extra firm rather than silken or soft here, since the firmer the block, the sturdier your nuggets. The flour and corn starch together build the coating, with the corn starch bringing the crisp, light crunch on the outside. A little baking soda in the dredge helps the coating brown and lift. Garlic powder and onion powder season both the tofu itself and the flour mix, so the flavor runs all the way through. Finish with olive oil, which coats the pieces so they crisp in the oven, plus salt and pepper to taste.
Tips for the crispiest baked nuggets
The single most important step is pressing the tofu. Extra firm tofu still holds a lot of water, and if you skip this, the coating goes soggy instead of crisp. I recommend starting with a cutting board, which will offer a stable, flat surface, and then placing some heavy things on top to draw the moisture out. Once it is pressed, break the tofu into nugget-sized pieces with your hands rather than cutting it: the torn, craggy edges catch more coating and give you more surface area to crisp up.
Roll the pieces through the flour mixture twice, as the recipe instructs. That double coat is what builds a real crust, so don’t shortcut it. Space the nuggets out on the tray so they aren’t touching, and flip them every 10 minutes while they bake at 200 to 220 C for 25 to 30 minutes. You’re looking for a deep golden color and a firm, crisp exterior. The baked version is much healthier, and I would recommend it especially if you are making these tofu nuggets for the kids. If tofu still feels intimidating, my guide on how to make tofu taste good walks through the fundamentals.
What to serve with tofu nuggets
I serve these with vegan mayo for dipping, but a good dip takes them even further. A creamy French onion dip plays beautifully off the garlic and onion in the seasoning. These are also a favorite with the little ones, so they slot right into a spread of vegan recipes for kids. And if you love cooking with tofu the way I do, you’ll find plenty more ideas in my collection of brilliant tofu recipes to keep the rotation going.
Storage and make-ahead
These nuggets are at their best fresh from the oven, when the coating is at its crispiest. If you have leftovers, keep them in an airtight container in the fridge for up to 3 days. To bring back the crunch, reheat them in the oven or an air fryer rather than the microwave, which tends to soften the crust. You can also prep ahead by pressing and seasoning the tofu in advance, then coating and baking when you’re ready to eat. For another kid-friendly way to use up any extras, tuck them into a wrap with fresh veggies and a smear of dip, along the lines of my vegan wraps.
If you make these chick’n tofu nuggets, I’d love to know how they turned out. After you’ve prepared them, don’t forget to leave a comment and let me know how it went, and please rate the recipe below. Tell me which dip you paired them with!
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Chick’n Tofu Nuggets
Ingredients
- 15 oz extra firm tofu
- ½ cup flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ cup corn starch
- ½ tsp baking soda
- 2 Tbsp olive oil
- salt & pepper
Instructions
- Press the tofu. Here’s how.
- Break the tofu into nugget-sized pieces using your hands.
- Transfer to a mixing bowl. Add 2 Tbs of olive oil, 1/2 tsp of each onion and garlic powder, season with salt and pepper.
- In a separate bowl, mix the flour with corn starch, baking soda, the remaining garlic and onion powder and season with salt.
- Roll the tofu pieces through the flour (do this step twice).
- Bake at 200-220 C for 25-30 min flipping them every 10 min.
- Serve with vegan mayo.
Frequently Asked Questions
Yes. Every ingredient is plant-based: extra firm tofu, flour, corn starch, baking soda, garlic and onion powder, olive oil, and salt and pepper. They’re served with vegan mayo, so the whole recipe is fully vegan and free of eggs, dairy, and meat.
Use extra firm tofu. It holds its shape when you tear it into pieces and absorbs the seasoning well, which gives you a sturdy nugget with a crisp coating. Softer or silken tofu is too delicate and would fall apart during coating and baking.
Yes, pressing is the most important step. Extra firm tofu still holds a lot of water, and if you skip pressing, the moisture keeps the coating from crisping and you end up with soggy nuggets. Set the block on a cutting board and weigh it down with something heavy to draw the water out before you season and coat it.
Baking makes a much healthier nugget without all the oil of deep-frying, which is why I recommend it especially when you’re making these for kids. Tossing the tofu in a little olive oil and baking at 200 to 220 C still gives you a crisp, golden exterior, so you get the crunch without the fryer.
Press the tofu well, tear it into craggy pieces by hand for more surface area, and roll each piece through the flour mixture twice for a proper double coating. Space the nuggets apart on the tray and flip them every 10 minutes as they bake so every side browns evenly.
Keep leftover nuggets in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to bring back the crunch, since the microwave tends to soften the coating. They’re best fresh, but a quick reheat crisps them up nicely.
one of the best tofu recipes I ever tried. My kids loved it! 🙂
Optiunea pt limba romana nu mai exista, draga Ruxandra?
Buna, Elena. Este acum. Postarile in Engleza le am programate. Ca sa le public si pe cele in Romana trebuie sa o fac manual, dupa, ca sa nu mai trimita notificare inca o data, asa ca pot aparea intarzieri de 1 zi maxim 2.