These Vegan Chicken Nuggets (tofu nuggets) are crispy on the outside, tender and juicy inside, and satisfyingly savory—think classic fast-food comfort without the meat. Lightly breaded and seasoned, they’re simple to prepare and work well air-fried or baked. Serve with your favorite vegan BBQ sauce and sweet potato fries or waffle fries for a complete, family-friendly meal.
Originally published September 16, 2022. Updated with new tips and recipe details on July 27, 2025.
This vegan chicken nugget recipe started as an experiment with crispy air-fryer tofu and quickly became a household favorite. The result is a golden, seasoned crust with a hearty, meaty texture that tofu lovers — and skeptics — enjoy.
I love tofu in many forms: scrambled, crumbled, crispy, baked, shredded, or grilled. Pressing the tofu and marinating it with pickle juice and tamari brings deep savory flavor, while a light flour coating and brief air frying or baking delivers satisfying crispiness.
Why You’ll Love This Vegan Chicken Nuggets Recipe:
- Crisp, juicy, and meaty: The texture and flavor mimic a classic nugget experience while staying plant-based.
- Healthier comfort food: Air-frying or baking uses just a couple of tablespoons of oil—no deep-frying—and relies on whole-food ingredients.
- Kid-friendly: Quick to make and great for little hands to help with, these nuggets are a regular request in our house.
- Protein-packed: Tofu supplies complete plant-based protein—about 17 grams per serving.
- Pantry-friendly: Made from common ingredients you likely already keep on hand, so it’s an easy last-minute dinner.
Ingredients
Simple pantry staples make these nuggets approachable and flavorful:
Extra-firm tofu: The best base for a meaty texture. Press for 20 minutes to remove excess water for best results.
Dill pickle juice: Adds tang and a touch of sweetness that balances the savory notes. Use juice from a jar of dill pickles; substitute 1 tablespoon vinegar + 1 tablespoon water if needed.
Tamari (or soy sauce): Brings umami depth—essential in plant-based “meaty” recipes.
Sugar: A small amount (1/2 teaspoon) to round out the marinade.
Oil: Two tablespoons of olive, avocado, or canola oil help the nuggets crisp; you can reduce or omit oil if desired.
Flour: A light dusting of all-purpose flour helps the coating crisp; gluten-free options like chickpea or rice flour work too.
Seasonings: Smoked paprika, garlic powder, salt, and black pepper give a balanced savory profile.
Super Swaps & Substitutions
This recipe is flexible:
Not using tofu? Try oyster mushrooms, cauliflower florets, or a store-bought vegan chicken substitute.
Soy-free: Swap tamari for coconut aminos and use a non-soy base like cauliflower or mushroom.
Gluten-free: Replace all-purpose flour with chickpea, rice flour, or cornstarch.
No pickle juice? Mix 1 tablespoon apple cider or white vinegar with 1 tablespoon water as a substitute.
Low-oil: Reduce oil to 1 tablespoon or omit it; the nuggets will be less crispy but still tasty.
How to Make Vegan Chicken Nuggets
These nuggets are straightforward whether you air fry or bake:
- Crumble the tofu: Use your hands to break pressed tofu into nugget-sized pieces and place them in a large bowl. Sizes will shrink slightly when cooked.
- Make the marinade: Whisk dill pickle juice, tamari, sugar, and oil until the sugar dissolves. Pour over the tofu and toss gently to coat.
- Season and coat: Sprinkle flour, garlic powder, smoked paprika, black pepper, and salt over the tofu. Stir gently until pieces are evenly coated.
- Air fryer method: Line the basket with parchment, spread tofu evenly, and lightly spray the tops with oil. Air fry at 375°F (190°C) for 20 minutes, flipping halfway. If not crisp enough, add 3–5 minutes, watching to avoid burning.
- Serve: Enjoy hot with vegan BBQ sauce and sweet potato fries or waffle fries.
Baking Directions
No air fryer? Bake them:
- Prepare: Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
- Season: Crumble and season tofu as directed above.
- Bake: Spread nuggets on the sheet and bake 25 minutes, flipping halfway. Add 3–5 minute intervals if you want extra crispness, taking care not to over-dry them.
Recipe Tips
- How to press tofu: Wrap tofu in paper towels or a clean dish towel, place on a baking dish, and set a heavy skillet or cookbook on top for at least 20 minutes. A tofu press also works well.
- Mix the marinade: Whisk marinade until the sugar dissolves before adding tofu for even flavor.
- Marinate longer: Refrigerate marinated tofu for up to a few hours for deeper flavor if you have the time.
- Prevent sticking: Line the air fryer with parchment or lightly oil the basket. Spray the tofu tops with oil for extra crispness.
- Adjust cooking time: If more crispness is desired, add time in 3–5 minute increments until golden. Avoid overcooking if you prefer a juicy interior.
Storage Directions
- Refrigerate: Cool completely, store in an airtight container in the fridge for up to 5 days.
- Freeze: Once cooled, freeze in a freezer-safe container for up to 3 months. Reheat from frozen in an air fryer or oven following the cooking method.
- Reheat: Re-crisp in an air fryer at 350°F for about 5 minutes or a toaster oven at 350°F for about 10 minutes, until heated through and crispy.
More Easy Vegan Copycat Recipes
- Vegan Chicken & Waffles
- Vegan Hot Chicken Biscuits
- Vegan Orange Cauliflower “Chicken”
- Better-Than-Chipotle Burrito Bowls
- Vegan Buffalo Wings
