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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 218 kcal


  • 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


  1. 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).
  2. 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.
  3. In a small bowl combine the vinegar and milk. Let sit for a few minutes to make buttermilk.
  4. On a plate or larger bowl, mix together the panko, salt, pepper, paprika garlic powder and onion powder.
  5. Take the cubes of tofu coating them first in cornstarch, then in the milk mixture and lastly in the seasoned panko.
  6. Transfer to the prepared baking sheet and bake for 25-30 minutes depending on the thickness of your nuggets. Serve warm.
Nutrition Facts
Vegan Chicken Nuggets
Amount Per Serving
Calories 218 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 6mg2%
Sodium 1364mg57%
Potassium 283mg8%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 5g6%
Protein 12g24%
Vitamin A 345IU7%
Calcium 127mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.