These Vegan Chicken Nuggets are a gluten-free recipe that is easy to make with simple ingredients. Try this chicken-less nugget recipe for a high-protein snack or meal prep them for crispy vegan chick’n salad lunches.
Here are some more reasons why I love these Vegan Nuggets:
- Freezable! – put the cooked nuggets in a air-tight container in the freezer and bake to reheat.
- Minimally processed – no gluten or soy protein isolate here, just tofu!
- Gluten free – Thank you GF bread crumbs =]
- Ready to eat in 40 minutes
How to Make Vegan Chicken Nuggets:
- You will need 3 separate bowls; one for flour, one for non-dairy milk, and one for the breadcrumb mixture.
- Cut the tofu into nugget shapes (or strips, for simplicity)
- Dip each nugget into the flour, then milk, then breadcrumbs to coat.
- Fry with a bit of oil a few minutes on each side to brown.
- Then bake at 400 degrees Fahrenheit until crispy.
- Dip in your fave sauce and enjoy your efforts to the fullest!
Frying the nuggets in the beginning makes the coating extra crispy, once baked. These can be oil-free nuggets by skipping the frying step and just baking them.
When baking the nuggets, make sure to use baking paper or a silicone baking sheet so the nuggets don’t stick to the pan. I always use a silicone mat, like this one, and it works perfect every time!
Even though these gluten free vegan chicken nuggets are tasty on their own, they are even better with the perfect sauce. Here is a quick recipe for my favorite vegan dipping sauce for these tofu nuggets:
- 2 TBSP vegan mayo
- 2 tsp ketchup
- 1 tsp Sriracha or Buffalo sauce
- 1/2 tsp maple syrup
This dipping sauce is perfectly balanced with sweet & spicy flavors and a creamy texture. Enjoy =]
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Love Tofu? Try these recipes next:
I hope you enjoy this simple gluten free vegan tofu nugget recipe as much as I do! I am seriously super excited about it because nuggets are one of my weaknesses when it comes to vegan junk food, so I am happy to have figured out how to make a much healthier version!
If you try this recipe, snap a pic and tag me in your post @rootyfruityvegan, I would love to see it =]
Vegan Chicken Nuggets – Gluten-Free
- Total Time: 45 minutes
Description
These gluten-free vegan chicken nuggets are made with tofu and are simple to make. They can be frozen and reheated for a quick snack later. This vegan recipe is kid-friendly and a healthier alternative to store-bought vegan nuggets.
Ingredients
- 12 oz block of extra firm tofu (or pressed firm tofu with a tofu press)
- 1/4 cup chickpea flour (or any gluten free flour)
- 1/4 cups unsweetened non-dairy milk (I use oat or soy milk)
- 1/2 cup gluten-free breadcrumbs
- 2 TBSP tapioca flour (or corn starch)
- 1 TBSP nutritional yeast
- 1/2 tsp onion powder
- 1/4 tsp salt
- Pepper to taste
- 1-2 TBSP vegetable oil
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Dab excess moisture off of the tofu and cut into nugget shapes, cubes, or strips 1/4 to 1/2-inch thick.
- Prepare three separate bowls: Bowl 1, with the chickpea flour; Bowl 2 with the non-dairy milk; and in Bowl 3 whisk together the breadcrumbs, tapioca flour, nutritional yeast, onion powder, salt and pepper.
- Dip each nugget into Bowl 1 (the flour), then Bowl 2 (the milk), and then Bowl 3 (the breadcrumb mix). Make sure each nugget is evenly coated with breadcrumbs.
- Heat a non-stick skillet with the vegetable oil to medium-high heat. Once hot, add the nuggets. Cook for 3-4 minutes on each side, or until slightly golden.
- Transfer the nuggets to a baking sheet lined with a silicone mat or baking paper. Cook for 10 minutes, flip, and cook another 5 minutes.
- Let cool slightly before serving with your favorite sauces.
- Prep Time: 15
- Cook Time: 30
Have you made theses in an air fryer?
I have not tried it in an air fryer. If you do, let me know how it goes!