Baked Vegan Chicken Nuggets are delicious replacement to chicken nuggets in true sense. This is one of the best appetizers that are fun to make and also delicious at the same time.
If you are new to a plant-based diet and trying new ideas and craving for your old chicken wings, then guys you are at the right place. These vegan chicken nuggets are a solution to your meat craving.
These nuggets are made with tofu which is non-dairy paneer (with soymilk). But trust me the texture and taste are almost similar to the real ones. So this tofu nugget is easy, quick, healthy (baked) and delicious. I will call this a win-win.
How to make crispy vegan chicken nuggets?
Ingredients for tofu nuggets:
This is a very simple recipe and no fancy ingredients are required for these nuggets. Buy tofu fresh if possible. Otherwise, you can freeze it for 1 – 2 days in advance. And keep it outside for 4 – 5hrs just before starting the preparation.
Tofu – This is the primary ingredient for this recipe. Tofu is made from soy milk and hence a dairy-free product. Go for extra-firm tofu for the best results. You can also go for medium-firm ones if an extra-firm tofu is not available.
Vegetable Broth – This is also essential to season the tofu. So before you start making the nuggets, the first step is to throw it into a bowl of broth. This will help the tofu to absorb flavors. Otherwise, it will be flat tastewise.
Vegan Egg – I make my flax eggs at home which is easy also. Take flax meal and add some warm milk to it and give it a nice stir. Then refrigerate for 15 minutes to that the texture will become like an egg.
Flour – Keep some flour ready for coating before we dip the pieces into our vegan egg mixture. Add seasoning to the flour.
Panko Bread Crumbs – Panko bread crumbs give the nuggets extra crunch rather than regular bread crumbs. So I prefer panko bread crumbs for this recipe. However, you can always go for the other regular crumbs.
Nutritional Yeast – I have added this to my bread crumbs mixture along with other seasonings. This gives a nice and cheesy taste and takes the dish to another level.
Seasoning – For seasoning, I always add my favorite paprika and cayenne pepper. Salt and pepper are essential. Also, add nutritional yeast and vegan parmesan cheese powder. These are my favorite ones. You can add some other seasoning of your choice. But I have tasted with these only.
Method of Preparation
This is a baked version and much healthier. You can also shallow fry these nuggets on a pan on the stovetop or even can combine both steps to get crispier tofu nuggets. For baked nuggets, preheat the oven at 200 degrees C.
Step 1 – After you take out the tofu, dip it in vegetable broth for a good 15 – 20 minutes so that tofu will absorb the flavor.
Step 2 – Hard press the tofu to get rid of extra liquid and to get a texture like chewy like chicken. Use a tofu press or just place it in between two chopping boards and press. It will break unevenly also. But don’t worry. We need that natural break and that will give a nice uneven layered texture to our nuggets.
Step 3 – If it’s uneven then take 2 – 3 pieces together and coat it with a layer of flour. do it for all pieces. You can also cut the whole tofu into equal-sized pieces. That will be easier to coat than taking uneven pieces together for binding.
Step 4 – Now take flour-coated pieces and dip that to flax egg mixture and coat them completely. Then take it to the mixture of panko bread crumbs and coat completely. Repeat for all and keep it on a baking tray.
Step 5 – For Baking: Finally grease the baking tray, lined with a parchment paper, and place all breadcrumbs coated pieces finally on it. Then bake at 200 C for 30 minutes, flipping in halfway. You may spray or brush with little olive oil on top.
For Pan-frying – Heat oil generously for shallow frying in a pan or griddle. Place coated tofu on pan and shallow fry it evenly by flipping after 3 minutes.
Recipe Card for Vegan Chicken Nuggets
Baked Vegan Chicken Nuggets
- Tofu pressure
- 1 Tofu block
- 1 cup Vegetable broth
For Flaxegg / Vegan Egg
- 3 tbsp Flaxmeal
- 6 tbsp Almond Milk or any plant-based milk
- Preheat oven at 200 degree C.
Prepare tofu pieces into bite-sized nuggets
- Unpack tofu and place it in vegetable broth for 20 – 30 minutes.
- After that remove tofu block from broth and squeeze hard to remove excess liquid from the tofu.
- Follow the natural breaks to divide into pieces or cut into equal pieces as per your choice.
- Now take each piece and coat with a layer of flour.
- Take a flax meal and warm milk. Stir well.
- Refrigerate for 15 minutes before use for egg-like texture.
Coating of Nuggets
- In a plate mix the bread crumbs, salt, pepper, cayenne pepper, paprika, nutritional yeast, and vegan parmesan cheese.
- Take flour-coated nugget piece and dip it in flax egg and then next roll it on bread crumbs mixture and coat it nicely.
- Repeat for all pieces.
Baking at Oven
- Now place all bread crumb coated pieces on the greased baking sheet.
- Bake on high heat for 30 minutes flipping in midway.
- Remove from oven and serve hot with any dip of choice.
If you like my recipes and want to stay updated then subscribe via email to my blog. Also, stay connected on social media. Here I would request you to like and share my facebook page @mydaintykitchen, Follow me on twitter @mydaintykitchen & instagram @mydaintykitchen.
(Disclosure: This post contains affiliate link which means if you will buy a product through the link shared here, I will get some percentage of commission at no extra cost to you.)