Vegan Chicken Nuggets (with gluten-free option!)

Vegan Chicken Nuggets

You’ll love this recipe for meatless chicken nuggets (with a gluten-free option for those who need it!).

They’re crispy and tasty, and the perfect way to enjoy nuggets as a vegan or vegetarian! I love this recipe because you can make a large batch, freeze them, and then just reheat in the oven when you’re in need of a hassle-free meal.

♡ PS: for more delicious and simple vegan recipes, check out my cookbook Liv B’s Vegan on a Budget!


Vegan Chicken Nuggets (with gluten-free option!)

Vegan Chicken Nuggets

If you have been missing the convenience or flavour of chicken nuggets, make a batch of these to enjoy right away or freeze for a later date. They reheat perfectly so you can double up on the recipe and have store-bought quality nuggets in no time! The prep take a little bit of time but is super easy, which is why I love to make a double or triple batch on a weekend when I have some extra time.

  • Author: Liv B
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 12 nuggets 1x


  • 12 oz. block of firm tofu
  • 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
  • 2 tbsp corn starch
  • 2 tbsp nutritional yeast
  • 1/4 tsp salt
  • 1/8 tsp fresh cracked black pepper
  • 1/4 cup flour (or brown rice flour)
  • 1/3 cup non-dairy milk
  • vegetable oil for frying


  1. Preheat oven to 400F.
  2. Slice tofu into 12 rectangles (see video). Optional step: cut into “nugget” shapes.
  3. Press with paper towel and or dish towel to remove excess moisture.
  4. In a mixing bowl, combine the breadcrumbs, corn starch, nutritional yeast, salt and pepper. Add the flour to another bowl, and the non-dairy milk to a third bowl.
  5. Dip each piece of tofu in the flour, then the non-dairy milk, and finally in the breadcrumb mixture to coat. Repeat with all the tofu.
  6. Add some oil to a frying pan on medium heat and wait until it is heated. Add the tofu pieces into the pan and fry a few minutes per side until golden.
  7. Once golden, place on a baking sheet and bake 20 minutes, flipping halfway through. Enjoy!

Vegan Chicken Nuggets

  1. Carly says:

    Thank you for this recipe, Liv! I love finding cheaper ways to make vegan meat alternatives, so I don’t have to rely on the more expensive, processed meat alternatives you’ll find in the grocery store. My tofu nuggets are in the oven right now and I’m really excited to try them! For reference, I live in America (more specifically, I live in Florida and have access to a Lucky’s Market, which is very vegan-friendly!), and the most common meat alternative brands my grocery offers are Gardein, Simple Life, etc. and for a package of nuggets, they’re $4.99. A 14oz block of tofu is frequently on sale at the same location for 89 cents, and they yield the same amount! As a newly financially independent college student, this is well worth it! I even ended up adding 1/4 tsp each of onion and garlic powder, and the smell from the oven is really nostalgic because I too really loved chicken nuggets as an omnivore. Thanks for the recipe! 🙂

    1. dj says:

      Hi I watch a couple of your videos and I like them but I notice you don’t list the nutrition value.Do you plan on adding it to your receipe? Tku dj

  2. Kourtney says:


    I have tried MANY recipes, and overall, this one is flawless. Another plus is that the ratios are perfect so almost no ingredients are wasted! I am making big batches to freeze.
    Thank you Liv! Going to try a few sweet recipes of yours next!

  3. Tracey says:

    This is the first tofu recipe my fussy vegetarian daughter actually liked and asked me to make again,, thank you

    1. Lea says:

      just made these for my non-vegan/vegetarian family and they loved them just as much as i did ? thank you for this amazing recipe and all your other ones as well, i love making and tasting them ✨ much love

  4. Gretchen says:

    I found this recipe recently and I’ve already made it so many times! It was pretty delicious when swapped for tempeh as well.

    I like to make a couple changes and marinate the tofu in a vegan chicken broth beforehand for more flavor. I also add some garlic and onion powder into the breadcrumb/seasoning mix. I always have extra nuggets, so I just refrigerate them and throw them back into the oven before eating to heat and get them crispy again! They’re definitely best when dipped in a sauce 🙂 Thanks Liv!

  5. Aleksandra says:

    Liv, thank you so much for this recipe! These nuggets are amazing, I will definitely add them to my weekly rotation!

  6. Adrienne says:

    I love this recipe. We made it yesterday and found it simple and quick. It was such a tasty, cozy snack that I will definitely make it again.

  7. Leah says:

    Super yummy! We made them popcorn tofu style with cubed tofu. I always freeze my tofu before cooking with it, so I started out with thawed tofu cubes, followed the recipe exactly! I used cashew/almond/pea milk and gf breadcrumbs.

    I even baked some instead of trying and my kids like both!

    All 3 of my kids and even my Omni husband are loving them!

  8. allissa says:

    i love these sm, i had them with bachan’s japanese barbecue sauce and they’re super good with it (and without)

  9. Lauren says:

    These are amazing! Our family is newly began and I’ve had a tough time finding substitutes for the foods my kids love to eat. Chicken nuggets are always a winner and an easy thing for me to prepare. These vegan nuggets are seriously so similar to regular chicken nuggets. They’re delicious! The outside crust is incredible and exactly how you’d want the texture and taste of a nugget to be.

  10. mary beth says:

    What kind if breadcrumbs do you use , are they homemade or boxed? they look finer that Panko…..really want to try these. Thank you!

  11. Billie says:

    I haven’t tried the recipe yet and it looks delicious. I just wanted to thank you for keeping your narrative short and posting the recipe very close to the top of your page!

  12. Veggie Mama says:

    I *completely* destroyed this- all my own fault, not the recipe (I didn’t use enough oil, so the fry part was kind of a catastrophe… think patches of nothing and then burned black highlights) and even having completely butchered it from an aesthetic standpoint, they still TASTED awesome. I will make them again and again… using more oil!!!

  13. Angela says:

    Made these with Ian’s Italian gluten-free breadcrumbs and cooked them in the air fryer. Next time I think it’s worth spraying them with a coat of olive oil to see if they turn out a little more crisp. My kids loved these!

  14. Stephanie Beer says:

    They are great!! I made a few changes like instead of breadcrumbs i used corn chips, and added a dash of garlic & onion powder!! I made them, turned around for two seconds an by the time i turned back the plate was nearly empty!! I would say my kids LOVED them!

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