Vegan Tofu (chicken) Nuggets

These golden brown & crispy vegan nuggets are a healthier version of a comfort food classic.

Course Main Course

Cuisine American

Keyword tofu nuggets

Prep Time 20

Cook Time 10

Servings

Calories 298kcal

Author Natalie Rizzo, MS, RD

1 block extra firm tofu
1/4 cup flour
2 1/2 tablespoons almond milk
2/3 cup unsalted panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2-3 tablespoons canola, vegetable or grapeseed oil (if the nuggets seem dry, add more oil to the pan)

Press out the moisture from the tofu and slice into nugget sized bites.
In a bowl, mix together the flour and almond milk. You may need to use a fork or whisk to get out the clumps.
In another small bowl, mix together the panko breadcrumbs, salt, garlic powder and paprika. Lay the panko mixture out on a plate or cutting board.
Dip the tofu slices in the flour batter and then the panko mixture. Make sure they are evenly coated with panko. Repeat until all the tofu pieces are covered.
Heat a pan over medium high heat. Add the oil to the pan. (Drop a piece of breadcrumb on the pan and see if it sizzles. If so, the pan is hot enough.) Place the tofu nuggets on the pan and cook for 3-5 minutes or until golden brown. Flip each nugget and cook for 3-5 minutes on the other side.