Baked Toficken Nuggets Vegetarian Chicken Nuggets
Crispy, golden-brown, and utterly satisfying, these Baked Toficken Nuggets are the ultimate vegetarian chicken nuggets that even meat-eaters will adore! Made from extra-firm tofu and infused with a savory marinade of soy sauce, nutritional yeast, and warm spices like smoked paprika, these plant-based nuggets boast a rich flavor profile that's as comforting as it is delicious. The triple-layer breading process—flour, plant-based milk, and crunchy panko breadcrumbs—creates a perfectly crisp coating without the need for deep frying, making this recipe healthier and entirely oven-baked. Perfect for a quick weeknight dinner or as a snack for dipping into your favorite sauces, these nuggets are ready in under an hour and transform humble tofu into a protein-packed, finger-licking treat. Whether you're vegan, vegetarian, or just tofu-curious, these nuggets are guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 1 block (14 oz) Extra-firm tofu
- 3 tablespoons Soy sauce
- 3 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 cup All-purpose flour
- 1 cup Unsweetened plant-based milk
- 1.5 cups Breadcrumbs (panko works best)
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- as needed Cooking spray or oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Drain the block of extra-firm tofu and press it between two plates with a heavy object on top for 10-15 minutes to remove excess water. Alternatively, use a tofu press if available.
Cut the pressed tofu into nugget-sized cubes or rectangles, approximately 1-inch wide.
In a medium bowl, mix soy sauce, nutritional yeast, garlic powder, onion powder, and smoked paprika. This will be your marinade.
Add the tofu pieces to the marinade and gently toss to coat evenly. Let the tofu marinate for at least 5-10 minutes while you prepare the breading station.
Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, pour the unsweetened plant-based milk. In the third bowl, combine the breadcrumbs, salt, and pepper.
Take each marinated tofu piece and coat it first in the flour, then dip it in the plant-based milk, and finally coat it with the breadcrumbs. Press gently to ensure the breadcrumbs stick well to the tofu.
Place the breaded tofu nuggets onto the prepared baking sheet, leaving space between each piece to ensure even baking.
Lightly spray the nuggets with cooking spray or mist them with oil to help them crisp up in the oven.
Bake the tofu nuggets in the preheated oven for 20-25 minutes, flipping them halfway through to ensure they bake evenly and achieve a golden-brown crust.
Remove from the oven and let the nuggets cool slightly before serving. Serve with your favorite dipping sauce, such as ketchup, barbecue sauce, or vegan ranch.
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 253.0 g | 92% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 9.2 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 3117 mg | 240% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2050 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
