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square image of breaded tofu with dip
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4.94 stars (15 ratings)

Vegan Chicken Nuggets

Vegan Chicken Nuggets are perfectly poppable bites of tofu that are great for dunking into your favorite dipping sauce! Tofu is quickly marinated in a mixture of soy sauce and seasonings before being coated in seasoned cornflake crumbs and baked in the oven until nice and crispy.
Prep Time30 mins
Cook Time30 mins
Tofu pressing time30 mins
Total Time1 hr 30 mins
Course: Main Course, Snack
Cuisine: American
Servings: 8 servings
Calories: 165kcal
Author: Nora Taylor


  • (2) 14-16 ounce blocks extra firm tofu


  • 1/2 cup low sodium soy sauce *tamari for gluten free
  • 1/2 cup water
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder

The rest

  • 1 cup unsweetened soy milk
  • 2 tablespoons cornstarch
  • 4 cups cornflakes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • few shakes black pepper
  • cooking spray

Optional Classic Dipping Sauce


Prepare the tofu

  • Press the tofu by wrapping in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for about 30 minutes.
  • Slice the tofu into about 6 slices. Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great texture for the nuggets.
  • In a large bowl, whisk all the marinade ingredients together until well combined. Add the tofu pieces to the bowl and stir gently to coat the pieces. Let marinate for 10 minutes.

Bread the tofu

  • Preheat the oven to 425 degrees F and line a large baking sheet or two with parchment paper. Spray the parchment paper with cooking spray. This will help the nuggets be very crispy and not stick.
  • In a medium sized bowl, whisk together the soy milk and cornstarch. Set aside.
  • In a food processor, add the cornflakes, smoked paprika, onion powder, salt and pepper and pulse until coarse crumbs form. Don't process into a fine powder, you want some texture. Pour onto a large rimmed plate or bowl.
  • Dip the tofu chunks into the milk/cornstarch mixture, then roll in the cornflake mixture to coat all sides as much as possible. It works well to have one hand for the wet bowl, and one for the dry bowl.
  • Place tofu on the baking sheet, not touching each other. Spray well with cooking spray. Place in the oven and bake for 15 minutes, then flip and bake for 10-15 more minutes, until golden and crispy.
  • Serve with dip of choice and enjoy!
  • Optional Classic Dip: Simply whisk all dip ingredients in a bowl. That's it!


  1. If you are sensitive to salt or watching your salt intake, feel free to reduce the soy sauce and increase water, such as 1/4 cup soy sauce and 3/4 cup water. 
  2. Any unsweetened non-dairy milk should work in place of soy.
  3. If you don't want to use cornflakes, vegan panko breadcrumbs work in place, though they are not gluten free. And I highly prefer the crunch of cornflakes.
  4. For oil free, omit the cooking spray. They won't stick to parchment paper but they won't get quite as golden and crispy.
  5. Leftovers: Store leftover nuggets in the refrigerator for 3-4 days, and reheat in an air fryer, oven or stovetop until crispy again.


Serving: 1serving | Calories: 165kcal | Carbohydrates: 19g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 796mg | Potassium: 107mg | Fiber: 2g | Sugar: 2g | Vitamin A: 436IU | Vitamin C: 3mg | Calcium: 168mg | Iron: 6mg