Vegan Chicken Nuggets (with gluten-free option!)

Vegan Chicken Nuggets

4.9 from 15 reviews

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.




  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!

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