Crispy and flavorful tofu vegan chicken nuggets with a Chick-Fil-A style breading.
Chick-Fil-A is definitely one of those things I miss since adopting a plant-based diet.
But these vegan chicken nuggets are the next best thing! They’re quick and easy with a super flavorful breading that tastes just like Chick-Fil-A nuggets.
Just serve them with some dipping sauces and nobody will even know they’re vegan nuggets!
Great for parties, kids that are picky eaters, or adults that sometimes still think they’re kids (like me).
What are Vegan Chicken Nuggets Made Of?
Vegan chicken nuggets can be made from a variety of plant-based foods.
Tofu is the most common, but here’s a few other options that taste great!
- Hearts of Palm: Hearts of palm is usually used as a vegan fish substitute (like in these beer-battered vegan fish and chips!) due to its texture, but it works great for chicken as well!
- Cauliflower: Cauliflower is another option for a chicken replacement. This one is commonly used in vegan “chicken” wings but can also be broken down smaller for nuggets.
- Chickpeas: Chickpeas can be broken down into a mash that you can mold into a chicken nugget shape, bread, then fry!
How To Make
Vegan Chicken Nuggets
Press and thoroughly drain the tofu to remove all excess water.
Tear the tofu block into bite sized โnuggetsโ. One 14-oz block should make 25-30 nuggets.
In a bowl, mix all purpose flour and the breading spices (garlic powder, paprika, onion powder, and oregano) until combined.
In a separate bowl, combine almond milk, pickle juice, and hot sauce.
In a third bowl, mix panko bread crumbs and thoroughly season with salt and pepper.
Heat a 1-inch layer of oil in a pan over medium-high heat.
While oil heats, bread the tofu nuggets.
Start by coating each nugget in the flour mixture, then dunk them in the milk mixture, finally roll them in the panko bread crumbs.
Once oil is hot, about 350 F, add nuggets one at a time with equal spacing.
You can also test if the oil is hot enough by adding a drop of water to see if it causes bubbling and crackling in the oil.
Fry until golden brown and crispy, about 2-3 minutes per side.
This recipe is super easy and quick, but if you’re pressed for time, try adding the flour mixture and panko mixture into large bags.
That way you can add all the nuggets at once and toss them in the bag to evenly coat instead of dipping each individually.
It’s harder to get a perfect breading on every single nugget this way but it saves tons of time!
Best Dipping Sauces for tofu chicken nuggets
What would a good vegan chicken nugget be without some delicious vegan dipping sauces?
Here’s a few of my favorites that go great with this recipe:
vegan ranch
When it comes to the ranch you can either make your own, or buy store bought.
I used this homemade cashew vegan ranch dressing.
If you’re buying your vegan ranch, here’s two of my favorites:
Copycat vegan Chick-fil-a sauce
This has to be my all time favorite sauce for tofu nuggets.
It’s tangy, sweet, and combines the flavors of honey mustard and BBQ sauce. What’s not to love?
- 2 tbsp BBQ Sauce
- 2 tbspย Yellow Mustard
- 1 tbspย Dijon Mustard
- 2 tbspย Agave Nectar
- 1/4 cup Vegan Mayo
- 2 tspย Lemon Juice
BBQ SAUCE
BBQ sauce is always a staple dipping sauce and the best part is that it’s vegan!
Here’s two of my favorites:
Want more delicious vegan meals?
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Vegan Chicken Nuggets
- Author: Kailey
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 28 nuggets (4 servings) 1x
Description
Crispy and flavorful tofu vegan “chicken” nuggets with a Chick-Fil-A style breading.
Ingredients
Vegan Chicken Nuggets
- 14 oz Firm Tofu Block, thoroughly drained/pressed
- 1 cup Plain Almond Milk (or milk of your choice)
- 1 tbsp Pickle Juice (or Apple Cider Vinegar)
- 1 tsp Hot Sauce
- Peanut Oil (or oil of choice for frying)
Breading
- 1 cup All-Purpose Flour
- 2 tsp Paprika
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Oregano
- 1 cup Panko Bread Crumbs
- Salt and Pepper, to taste
Dipping Sauces
- BBQ Sauce
- Vegan Ranch Dressing
- Homemade Chick-Fil-A Sauce
- 2 tbsp BBQ Sauce
- 2 tbsp Yellow Mustard
- 1 tbsp Dijon Mustard
- 2 tbsp Agave Nectar
- 1/4 cup Vegan Mayo
- 2 tsp Lemon Juice
Instructions
- Press and thoroughly drain the tofu to remove all excess water. Tear tofu block into bite sized “nuggets”.
- In a bowl, mix all purpose flour and the breading spices (garlic powder, paprika, onion powder, and oregano) until combined. In a separate bowl, combine almond milk, pickle juice, and hot sauce. In a third bowl, mix panko bread crumbs and thoroughly season with salt and pepper.
- Heat a 1-inch layer of oil in a pan over medium-high heat. While oil heats, bread the tofu nuggets. Start by coating each nugget in the flour mixture, then dunk them in the milk mixture, finally roll them in the panko bread crumbs.
- Once oil is hot (about 350 F or test by checking if adding a drop of water causes violent bubbling in the oil), add nuggets one at a time with equal spacing. Fry until golden brown and crispy, about 2-3 minutes per side.
- Enjoy with the dipping sauces of your choice!
- Category: main dish
- Method: fry
Keywords: vegan chicken nuggets, best vegan chicken nuggets
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