Vegan Chicken Nuggets (with gluten-free option!)

I can’t get enough of these crispy vegan tofu chicken nuggets. With extra-firm tofu, my favourite seasoning blend, and the crunch that makes you think you deep-fried them (but didn’t), they’re one of those recipes you can’t stop coming back to. Plus, there’s an easy gluten‑free option that stays just as crisp and flavourful.

I’ve honestly lost count of how many times I’ve tested and tasted these, and every time I go to try something new that hits the spot in the same way, I just can’t resist coming back to make another batch!

All the reasons I couldn’t stop making (and eating) these tofu nuggets

One of the most-loved recipes on my site is definitely the vegan chicken parm (you all seriously went wild for it, thank you!!), and these nuggets are kind of it’s fun, bite-sized cousin. When I first made a batch for a casual movie night with friends, they vanished faster than anything on the table (learned my lesson in not doubling batches for parties that day). Here’s what I think make this vegan tofu nugget recipe a standout:

• Doesn’t taste like tofu! These nuggets, like any good nugget if you ask me – are all about the seasoning and crispy coating. They don’t have that bland or mushy tofu vibe at all. Try them dipped in ketchup, spicy mayo, or my vegan Big Mac sauce (so good!)
• Gluten-free option. I’ve given two options for making these nuggets gluten-free! If serving to gluten-intolerant friends or family, just use your favorite 1:1 gluten-free flour blend or swap the breadcrumbs for gluten-free panko or crushed cereal.

Why your coating might fall flat (and how I fixed it!)

So… not every test was a win. In one of my early batches, I didn’t season the tofu enough. Another time, I skipped pan-frying and went straight to baking. The nuggets still cooked through, but they didn’t have that deep golden crisp I was craving.

The fix: season generously, and don’t skip the pan-fry before baking. Just a quick sear on each side in a bit of oil makes a huge difference for colour and crunch, plus in my experience it helps to keep the coating locked on to the tofu underneath. If you’re someone who likes an even thicker coating, you could also try a wet batter (flour and plant milk) before the dry dredge for extra sticking power. I didn’t do that for this recipe, but it’s a great backup if your coating isn’t sticking as much as you’d like.

Make once, enjoy on repeat

These crispy breaded tofu nuggets don’t just taste great when fresh. From my countless times making them, I’ve found they hold up so well as leftovers. I almost always double the recipe and freeze half for later. Just freeze them in a single layer first (so they don’t stick together), then transfer to a freezer bag or container.

When the craving hits, I just toss a few into the oven or air fryer and a few minutes later, they’re hot, crispy, and basically as good as fresh. Perfect for those nights when you’re tired, hungry, and not in the mood to start from scratch (not to mention our toddler is obsessed)!

Enjoy! If you make these nuggets or just love how they look and think someone else should try them, feel free to share on Facebook or Instagram and tag me @itslivb! It would seriously make my day if you left a comment below with a recipe rating too.

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