The Best Vegan Chicken Nuggets! Crispy on the outside and tender and juicy on the inside. Easy to make and make a delicious meal or snack. Perfect for the whole family! Vegetarian and meatless!
- 1 block extra firm tofu
- oil spray (optional)
- 1/2 cup all purpose flour
- 1/2 cup plain unsweetened plant milk (I use unsweetened soy milk)
- 1/2 tablespoon sesame oil, toasted or regular
- 1/2 teaspoon salt
- 2 teaspoons yellow mustard
- 1/2 teaspoon poultry seasoning
- Preheat oven to 400°. Line a large baking sheet with parchment paper and set aside.
- Slice the tofu lengthwise into three even slabs. Wrap in paper towel and add a heavy object to the top (I use my cast iron frying pan). Set aside while you prep your other ingredients.
- Next grab two regular soup bowls: add the wet ingredients to one and the dry ingredients to another. Make sure the ingredients are mixed well in each bowl.
- Cut each tofu slab into 6 pieces. Dip one tofu piece one at a time into the wet batter. Make sure the whole piece gets coated (the batter will be thick). Next add the battered tofu nugget to the corn flake mixture, making sure it gets coated evenly and well.
- Place the nugget on the parchment liked baking sheet. Repeat with the rest of tofu pieces.
- Spray the tops of the nuggets lightly with cooking spray, flip over and spray the other side (optional)
- Bake for 30 minutes, flipping half way through. Enjoy! For step by step photos see the post above.
Can Vegan Chicken Nuggets be made gluten free?
Absolutely! You can replace the all purpose four with a gluten free flour blend such as ‘Bob’s Mill’ or ‘Robin Hood’ Brand or rice flour.
Do you need to press your tofu for this recipe?
It’s totally up to you! I would definitely recommend removing excess moisture by wrapping in paper towel and you could add a heavy object to the top, like a cast iron frying pan. I usually do both and press the tofu while I prep the other ingredients for this recipe. But just using paper towel is enough. The tofu will just be a little moister.
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