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Vegan Chicken Nuggets

These Vegan Chicken Nuggets are juicy in the middle and crispy on the outside. Coated in a flavorful breading and fried until golden-brown, these plant-based nuggets are sure to be a hit.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Main Dish
Cuisine: American
Keyword: plant based chicken nuggets, tofu chicken nuggets, vegan nuggets
Servings: 4 people
Calories: 374kcal
Author: Jennifer Debth



  • 1/2 cup non-dairy milk of choice I used unsweetened almond milk
  • 1/2 cup pickle juice
  • 1 teaspoon hot sauce omit if you don’t like spice
  • 1 teaspoon salt
  • 1 tablespoon taco seasoning
  • 1 (1 pound) block firm tofu pressed, drained, and cut into 24 (1 inch) chunks


  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 cup organic powdered sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper omit if you don’t like spice
  • 1 tablespoon taco seasoning
  • Marinade from above


  • Canola Oil for pan frying*
  • BBQ Sauce for serving
  • Ketchup for serving
  • Vegan Ranch Dressing for serving



  • In a large bowl, whisk together milk, pickle juice, hot sauce, salt, and 1 tablespoon taco seasoning.
  • Stir in cubed tofu and set aside for 15 minutes, then drain, but reserve marinade.
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  • Combine flour, cornstarch, sugar, salt, pepper, cayenne, and 1 tablespoon taco seasoning in a bowl.
  • Remove 1 1/2 cups of this flour mixture and place onto a large plate (this is our dry mixture).
  • Add reserved marinade to the remaining flour mixture and whisk until smooth (this is our batter).
  • Take one piece of tofu and fully coat it with dry mixture. Shake off any excess.
  • Place it into the wet batter and fully coat, allowing excess to drip off.
  • Coat the tofu in the dry mixture one more time, shaking off any excess, then place onto a clean work surface.
  • Repeat with remaining cubed tofu.
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  • Heat oil to somewhere between 350 and 375 degrees F in a large straight edged sauté pan**.
  • Working with half the batch, fry tofu in the hot oil until golden and crispy, about 2-3 minutes per side, flipping once.
  • Use a slotted metal spoon to remove the tofu and place on paper towels to drain.
  • Repeat with remaining tofu and serve with bbq sauce, ketchup, vegan ranch, or your favorite dipping sauce.
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*I used 2 cups canola oil, which covered the tofu halfway up, allowing me to only flip once to fry.
**Feel free to use a deep fryer instead.


Serving: 6vegan nuggets | Calories: 374kcal | Carbohydrates: 64g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Sodium: 1782mg | Potassium: 69mg | Fiber: 3g | Sugar: 8g | Vitamin A: 330IU | Vitamin C: 2mg | Calcium: 190mg | Iron: 4mg