These kid-friendly crispy baked tofu chicken nuggets are easy to make with simple ingredients. The tofu is marinated, then breaded in panko breadcrumbs and baked until crispy on all sides. Serve with your favorite dipping sauce!

My youngest son loves tofu, and he also loves chicken nuggets. While I occasionally allow him to have chicken nuggets (he is not vegan), I thought I would put a spin on this classic kids’ food by combining two of my son’s favorite things tofu and nuggets.
But I knew I needed to make the tofu extra flavorful and the breading super thick and crispy for my youngest kiddo to get on board with these tofu nuggets.
I hit the jackpot because he loved these crispy tofu chicken nuggets and said they were even better than the real thing! Score for mom!
I like this homemade version way better than the frozen meatless nuggets you can buy at the grocery store. First, they’re effortless to make, and second, they are way healthier! There’s no artificial meat, preservatives, or added ingredients, and they are made with wholesome ingredients.
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Why This Recipe Works
- Kid-Friendly
- Quick and Easy
- Wholesome Ingredients
- Gluten-Free Option
- No-Frying
- Oil-Free
Ingredients and Notes
Extra-Firm Tofu: Use extra-firm or firm tofu, not silken tofu. Be sure to press the tofu with a tofu press or use a heavy pan and towel. Removing the excess water gives the tofu a better texture and allows the tofu to absorb the flavors of the marinade.
Tofu Marinade: The tofu marinade is made with a combination of soy sauce, rice vinegar, sesame oil, and minced garlic. If you’re gluten-free, use tamari or coconut aminos instead of soy sauce.
Flour Dip: A combination of all-purpose flour and cornstarch makes up the first breading of the tofu. If you’re gluten-free, use 1:1 gluten-free flour instead.
Vegan Buttermilk: Use soy milk and apple cider vinegar to create a simple vegan buttermilk to help the breadcrumb mixture stick to the outside of the tofu. Substitute soy milk with almond milk or another type of dairy-free milk if you choose. Be sure that it is plain and unsweetened.
Crispy Breading: The crispy outer breading of the tofu nuggets consists of panko breadcrumbs, nutritional yeast, garlic powder, onion powder, salt, and pepper. If gluten-free, use gluten-free panko breadcrumbs.
How to Make Tofu Chicken Nuggets
Step 1: Press the tofu for 20 minutes. Remove the tofu from the container. Add the block to a tofu press, or wrap the tofu in a paper towel and place a large, heavy pan on top.
Step 2: While your tofu is pressing. Whisk together the soy sauce, rice vinegar, minced garlic, and sesame oil in a small bowl.
Step 3: Tear the block into 1-inch cubes once the tofu is pressed.
Step 4: Top the tofu pieces with marinade. Cover and refrigerate for 30 minutes.
Step 5: While the tofu is marinating, prepare the three bowls for dipping the nuggets. In the first bowl, combine the flour and cornstarch. In the second bowl, combine the soy milk and the apple cider vinegar (allow it to sit for 10 minutes). Combine the panko breadcrumbs, nutritional yeast, garlic powder, onion powder, salt, and pepper in the third bowl.
Step 6: Preheat the oven to 400 degrees Fahrenheit. Once the tofu has had time to marinate, remove it from the refrigerator. Using a fork, place one tofu nugget one at a time in the flour mixture covering all sides, then in the vegan buttermilk, and last in the panko breadcrumbs.
Place the nuggets on a baking sheet lined with parchment paper or aluminum foil. If using foil, spray with cooking spray to keep the nuggets from sticking. Repeat with each tofu nugget until all have been breaded.
Step 7: Place the baking sheet on the middle rack in the oven. Bake for 20 minutes, turning them over at the 10-minute mark to bake evenly and crisp on all sides. They will be golden brown when they are ready.
Frequently Asked Questions
Yes, there are vegan chicken nuggets. They are not made with actual chicken. Instead, the vegan chicken nuggets you buy in the frozen section are made with soy protein concentrate, vegetable oil, and soy protein isolate.
Homemade vegan chicken nuggets made with tofu are much healthier than store-bought. This is because homemade vegan chicken nuggets are made with tofu rather than soy protein isolate and vegetable oil. Tofu is less processed than soy protein isolate.
Expert Tips
- Make these tofu nuggets gluten-free by making a few substitutions. Substitute the soy sauce in the marinade for tamari or coconut aminos. Then substitute the all-purpose flour for a 1:1 gluten-free baking flour. Lastly, you’ll need to replace the panko breadcrumbs with gluten-free panko breadcrumbs.
- You can also make these in the air fryer. Set your air fryer to 400 degrees Fahrenheit and bake for 10 minutes, rotating at the 5-minute mark.
- Add a teaspoon of paprika to the panko mix for a smoky flavor.
- If using aluminum foil on the baking dish, spray with cooking spray to keep the nuggets from sticking. However, parchment paper has a waxy texture, and there is no need to spray that with cooking spray if you use it to line your baking sheet.
How to Serve
Serve with ketchup, BBQ sauce, or your favorite dipping sauce. When I make these for the kids, I serve them with roasted broccoli and air fryer french fries.
How to Store and Keep
Transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days. When ready to reheat, place in the air fryer basket or oven to crisp back up. The breading will soften once refrigerated. If you microwave them, they won’t have a crispy finish.
To freeze, place in an airtight freezer-safe container. Freeze for up to two months. When ready to enjoy, place them directly from the freezer into the air fryer or oven at 400 degrees Fahrenheit and warm for 15-20 minutes, flipping halfway through the cooking process.
More Kid-Friendly Vegan Recipes!
Recipe
Crispy Baked Tofu Chicken Nuggets
Ingredients
- 1 block extra-firm tofu pressed
Marinade
- 3 tablespoon soy sauce or tamari (gluten-free)
- 3 tablespoon rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
Flour Dip
- ½ cup all-purpose flour or gluten-free 1:1 flour
- 2 tablespoon cornstarch
Vegan Buttermilk
- ½ cup unsweetened plain soy milk
- 1 teaspoon apple cider vinegar
Panko Breading
- 1 cup panko breadcrumbs or gluten-free panko breadcrumbs
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ tsp salt
- ¼ teaspoon black pepper
Instructions
- Press the tofu for 20 minutes. Remove the tofu from the container. Add the block to a tofu press, or wrap the tofu in a paper towel and place a large, heavy pan on top.
- While your tofu is pressing. Whisk together the soy sauce, rice vinegar, minced garlic, and sesame oil in a small bowl.
- Tear the block into 1-inch pieces once the tofu is pressed.
- Top the tofu pieces with marinade. Cover and refrigerate for 30 minutes.
- While the tofu marinates, prepare the three bowls for dipping the nuggets. In the first bowl, combine the flour and cornstarch. In the second bowl, combine the soy milk and the apple cider vinegar (allow to sit for 10 minutes). Combine the panko breadcrumbs, nutritional yeast, garlic powder, onion powder, salt, and pepper in the third bowl.
- Preheat the oven to 400 degrees Fahrenheit. Once the tofu has had time to marinate, please remove it from the refrigerator. Using a fork, place one tofu nugget at a time in the flour mixture covering all sides, then in the vegan buttermilk, and last in the panko breadcrumbs. Place the nuggets on a baking sheet lined with parchment paper or aluminum foil. If using foil, spray with cooking spray to keep the nuggets from sticking. Repeat with each tofu nugget until all have been breaded.
- Place the baking sheet on the middle rack in the oven. Bake for 20 minutes, turning them over at the 10-minute mark to bake evenly and crisp on all sides.
Notes
-
- Make these tofu nuggets gluten-free by making a few substitutions. Substitute the soy sauce in the marinade for tamari or coconut aminos. Then substitute the all-purpose flour for a 1:1 gluten-free baking flour. Lastly, you’ll need to replace the panko breadcrumbs with gluten-free panko breadcrumbs.
-
- You can also make these in the air fryer. Set your air fryer to 400 degrees Fahrenheit and bake for 10 minutes, rotating at the 5-minute mark.
-
- Add a teaspoon of paprika to the panko mix for a smoky flavor.
-
- If using aluminum foil on the baking dish, spray with cooking spray to keep the nuggets from sticking. However, parchment paper has a waxy texture, and there is no need to spray that with cooking spray if you use it to line your baking sheet.
- Serve with ketchup, BBQ sauce, or your favorite dipping sauce. When I make these for the kids, I serve them with roasted broccoli and air fryer french fries.
Beth Sachs
My kids thought these tofu nuggets were delicious. Such a great idea.
Beth
This looks really interesting. I’ve never had tofu like this before. It looks great!
TAYLER ROSS
I made these for my kids and they loved them! And I loved giving them a healthier option!
Tara
Such a fun and delicious use for tofu! That crispy coating looks incredible and I love how you made them in the oven.