Crispy Vegan Chicken Fried Tofu Nuggets Recipe
Today we are making a Crispy Vegan Chicken Fried Tofu Nuggets Recipe! This recipe is one where you see the versatility of tofu, and how it can be used as a meat substitute – the texture of this soy-based product really shines through once it’s double dipped in the coating and fried to perfection, with the crunchy cornflake coating and a perfectly marinaded inside. These vegan chicken nuggets are one recipe that I love serving at parties or for sports games (Superbowl recipes anyone?!) because it reminds me of those little chicken popcorn nuggets that I used to eat growing up (you know, the one bite nuggets)? Let’s get onto crisping up some tofu to make a nostalgic kid-friendly recipe, veganized!
Why You’ll Love This Crispy Vegan Chicken Fried Tofu Nuggets Recipe
Crunchy Perfection: Imagine sinking your teeth into these golden nuggets with a satisfying crunch that rivals the best fried treats out there. The combination of crispy coating and tender tofu is an experience that’s hard to resist!
Plant-Powered Protein: Whether you’re a seasoned vegan or just exploring plant-based options, these nuggets deliver a punch of protein from tofu, a versatile superstar in the world of plant-based eating. Who said protein had to come from animals?
Kid-Approved and Beyond: If you’ve got little ones at home (or the young at heart), these nuggets are a fantastic way to introduce them to the wonders of tofu. The crispy exterior makes them approachable and irresistible for all ages.
Substitutions: Wet Ingredients
Avocado Oil: Use canola oil, vegetable oil or grapeseed oil instead. Olive oil is usually not recommend for deep frying, so I would avoid it here.
Apple Cider Vinegar: Use lemon juice instead of vinegar.
Tamari: Substitute with soy sauce instead. Note that soy sauce does contain extra sodium in it, so you can use a little less than the tamari called for. Tamari is also gluten-free, whereas soy sauce is usually not. If you have a gluten allergy, you’ll want to stick with tamari.
Oat Milk: Substitute with another neutral, plant-based milk of choice. Soy milk, cashew milk or almond milk will work great.
Substitutions: Dry Ingredients
Gluten-Free All-Purpose Flour: Bob’s Red Mill brand is the one used in this recipe, and it works perfectly. You can also use any other gluten-free all-purpose flour brand specifically. Other types of flour that aren’t mimicking white flour may not work here.
Cornflakes: Not all brands of cornflakes are vegan. Your best bet would be to check the vegan or gluten-free / natural foods aisle of the grocery store. I used Nature’s Path for this recipe. This cereal uses pear juice concentrate, which is why the recipe is not labeled as refined sugar-free. Other than this amount of sugar, there’s no additional sugar in this fried tofu recipe.
Cornstarch: Use rice flour, vegan breadcrumbs or more all purpose flour instead of cornstarch.
Tofu: Choose extra firm tofu for this recipe. You can use a tofu press or a towel wrapped around the tofu block, with some books on top of it for an hour to gently squeeze out the extra water before using in this recipe. You can also cut the cubes and freeze them before using, to make the texture even more meat-like. However, I didn’t use a tofu press or freeze it for the sake of time, but these are optional.
Crispy Vegan Chicken Fried Tofu Nuggets Recipe Notes
- Prepare an array of dipping sauces – from tangy BBQ sauce to zesty sriracha mayo. Presentation matters, so serve these saucy companions in cute little ramekins beside your tofu nuggets.
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If you make this Crispy Vegan Chicken Fried Tofu Nuggets Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Crispy Vegan Fried Chicken Tofu Nuggets Recipe
Equipment
- Skillet
- Tongs
- Tofu Press or Kitchen Towel + Books
Ingredients
For the Wet Mixture
- ¾ tsp apple cider vinegar
- 10 tbsp oat milk make buttermilk
- ½ tsp garlic-ginger paste
- ¼ tsp red chili powder
- 1 tbsp tamari
For the Dry Mixture
- 1 block extra-firm tofu
- 15 tbsp gluten-free all-purpose flour 15 tbsp = 1 cup minus 1 tbsp
- 2½ tbsp cornstarch
- 1¼ tsp smoked sweet paprika
- 1¼ tsp onion powder
- 1¼ tsp garlic powder
- ½ tsp dried thyme
- ½ + ⅛ tsp dried sage
- ½ + ⅛ tsp dried tarragon
- ½ + ⅛ tsp dried oregano
- ½ + ⅛ tsp dried basil
- ½ + ⅛ tsp paprika
- ½ + ⅛ tsp powdered ginger
- ½ + ⅛ tsp celery salt
- ¼ tsp dried rosemary
- ¼ + 1/16 tsp red chili pepper powder
- ½ + ⅛ tsp pink salt
- ½ + ⅛ tsp black pepper
For the Crispy Coating
- 2 cups + 14 tbsp vegan cornflakes crushed into smaller flakes
For Frying
- avocado oil
Instructions
Press the Tofu
- Place tofu in a tofu press to remove excess liquid from it before using. This makes it even crispier! You can keep the tofu pressed for at least an hour, or overnight, in the tofu press. Alternatively, unwrap the package of tofu and wrap it around a clean kitchen towel or paper towels.
- Place some medium-heavy objects on it, not enough to crush the tofu but just enough to gently get some of the liquid out. After at least an hour, you can cut the tofu into cubes and move ahead with the recipe.
For the Wet Mixture
- Make the vegan buttermilk first, by mixing together the apple cider vinegar and oat milk in a small bowl. Set aside for 15 minutes.
- Once that's ready, add the garlic-ginger paste, tamari, red chili powder and buttermilk into a medium-sized, shallow bowl. Mix to combine.
For the Dry Mixture
- For the dry mixture, mix together all dry ingredients, except for the tofu, in a large shallow bowl.
- Once the dry mix is ready, set aside.
For Coating
- Fill a frying skillet with avocado oil, over medium-high heat.
- Take each cube of tofu and roll it in the wet mixture, followed by the dry flour mixture. Repeat this once more for a double coat. Lastly, coat it in the crushed cornflakes. This will be a total of 5 coatings on each cube of tofu.
- Once each tofu piece is done, set it aside in a separate bowl.
- Keep a wide plate lined with paper towel aside, ready for the hot tofu cubes.
For Frying
- When the oil is hot, add each tofu cube into the skillet. Make sure they are in a single layer and not overlapping, depending on the size of the skillet.
- Allow the tofu to brown on one side, then using a pair of tongs, flip each piece over until the other side is browned.
- Remove each piece from the hot oil and place it on the paper towel lined plate. Repeat the frying process for all the tofu cubes.
- Once the entire block of tofu has been used up, turn off the heat and set the skillet of oil aside.
- Add the tofu pieces to a serving dish and serve with your favorite dipping sauces. Enjoy the fried tofu while it's warm! *Be careful, as it gets very hot when straight out of the oil.
Notes
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Storage
- Store in an airtight container at room temperature for up to two days.
