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The Best Vegan Chicken Nuggets

Crispy, savory vegan tofu nuggets with a tangy dill-pickle marinade—perfect for dipping.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 16 oz extra-firm tofu (block) pressed for 20 minutes
  • 2 tbsp dill pickle juice
  • 2 tbsp tamari or soy sauce
  • 1/2 tsp white sugar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp all-purpose flour or chickpea flour
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2-1 tsp sea salt
  • non-stick cooking oil spray
  • fresh parsley for garnish (optional)
  • vegan BBQ sauce for serving

Instructions

  • Press the tofu for 20 minutes to remove excess water, then use your hands to break it into nugget-sized pieces and place them in a large mixing bowl.
  • In a separate bowl, whisk together the dill pickle juice, tamari (or soy sauce), white sugar, and olive oil until the sugar dissolves.
  • Pour the marinade over the tofu and gently toss to coat all pieces evenly.
  • Sprinkle the flour (all-purpose or chickpea), garlic powder, smoked paprika, black pepper, and sea salt over the tofu and gently stir until the pieces are evenly coated.
  • Prepare your air fryer by lining the basket with parchment paper and spraying it with non-stick spray. Spread the tofu in a single layer and lightly spray the tops with oil.
  • Air fry at 375°F for 20 minutes, flipping halfway through; if not crispy after 20 minutes, cook in 5-minute increments until golden and crispy but still juicy inside.
  • To bake instead, preheat the oven to 375°F, line a baking sheet with parchment, spread the nuggets in a single layer, and bake for 25 minutes, flipping halfway; add time in 5-minute intervals if needed until crispy.
  • Serve hot with vegan BBQ sauce and garnish with parsley if desired.

Equipment

  • air fryer (optional)
  • Mixing Bowls
  • Whisk
  • Measuring Spoons
  • Parchment Paper
  • Baking Sheet
  • Spatula or tongs

Notes

  • Cool completely before refrigerating up to 5 days.
  • Freeze cooled nuggets up to 3 months in a freezer-safe container.
  • Reheat in a 350°F air fryer for 5 minutes or 350°F toaster oven for 10 minutes.
  • To press tofu, wrap in towel and weigh down for at least 20 minutes.
  • For more flavor, marinate refrigerated for a few hours before coating and cooking.