Crispy Baked Tofu Chicken Nuggets

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.

Jump to:

• Why This Recipe Works
• Ingredients and Notes
• How to Make Tofu Chicken Nuggets
• Frequently Asked Questions
• Expert Tips
• How to Serve
• How to Store and Keep
• More Kid-Friendly Vegan Recipes!
• Recipe

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

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