Crispy, extremely flavorful, vegan chicken nuggets made from tofu. This recipe is layered with flavor and crunch. The trick to an ultra flavorful tofu nugget? Marinate that soybean block overnight.    

Tofu Chick’n Nuggets [Vegan]

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For the Marinade:

  • 14 ounces extra-firm tofu
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 1 teaspoon smoked sweet paprika
  • 1 teaspoon onion powder
  • 3-4 cloves garlic, crushed
  • 1/2 teaspoon sugar

For the Breadcrumb Coating:

  • 1/2 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Vegetable oil


  1. Cut tofu into small rectangles (or any shape you desire). Heat 1/2 tsp of oil in a large nonstick skillet. Sear both sides of the tofu pieces until golden brown.
  2. Whisk together all the marinade ingredients in a shallow tupperware. Place tofu in the container and spread them evenly apart. Cover and refrigerate overnight.
  3. Whisk together breadcrumbs, flour, paprika, onion powder, salt, and pepper in a large bowl. Add about 1/2 inch of oil into the bottom of a wide shallow pot. Preheat to 350°F. Coat tofu in breadcrumb mixture and cook several pieces at a time in the oil making sure not to overcrowd the pot. Cook on both sides until deep golden brown. Transfer to a paper towel. Repeat with all tofu pieces.
  4. Serve tofu chick'n nuggets with desired sauce. To store, freeze leftovers.


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