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close up of vegan chicken nuggets next to mustard dip and roasted carrots

Vegan Chicken Nuggets

These are a great healthier alternative to fried chicken nuggets. It has a nice crunch without all the oil.
Course Appetizer, dinner, Lunch, Snack
Cuisine American, Asian
Keyword baked tofu recipe, vegan chicken nuggets
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people
Calories 218kcal


  • 1 block of extra firm tofu about 14 oz
  • 1 cup panko may sub breadcrumbs or cornflakes
  • 2 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup milk may sub any nut milk, oat milk or alt.
  • ½ cup corn starch may sub arrow root starch
  • 1 tsp vinegar


  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper or non-stick spray, as well as a greased baking rack (rack not necessary but helpful).
  • Begin by cutting the tofu into desired shape, then gently press the extra liquid out. I left tofu in slices to make the pressing easier, then finished cutting into cubes.
  • In a small bowl combine the vinegar and milk. Let sit for a few minutes to make buttermilk.
  • On a plate or larger bowl, mix together the panko, salt, pepper, paprika garlic powder and onion powder.
  • Take the cubes of tofu coating them first in cornstarch, then in the milk mixture and lastly in the seasoned panko.
  • Transfer to the prepared baking sheet and bake for 25-30 minutes depending on the thickness of your nuggets. Serve warm.


Calories: 218kcal | Carbohydrates: 32g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 1364mg | Potassium: 283mg | Fiber: 1g | Sugar: 5g | Vitamin A: 345IU | Calcium: 127mg | Iron: 2mg