Vegan Fried Chicken Vegan Chicken Nuggets Gluten Free
Crispy, golden, and completely plant-based, these Vegan Fried Chicken Nuggets are a must-try for anyone craving comfort food with a wholesome twist. Made from extra-firm tofu and coated in a flavorful blend of gluten-free breadcrumbs, nutritional yeast, and spices like smoked paprika and garlic powder, these nuggets deliver a satisfying crunch and a robust, "chicken-like" texture—all without any meat. The nuggets are first dipped in a homemade vegan buttermilk made from almond milk and apple cider vinegar, then dredged and fried to perfection in vegetable oil. Perfect for gluten-free eaters and vegans alike, this quick and easy recipe comes together in just 35 minutes, making it ideal for weeknight dinners or casual gatherings. Serve them hot with your favorite dipping sauces for a crowd-pleasing snack, or pair them with fries and a salad for a complete meal that everyone will love!
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 cup Gluten-free flour (like chickpea or oat flour)
- 1.5 cups Gluten-free breadcrumbs
- 3 tablespoons Nutritional yeast
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable oil
Instructions
Press the tofu to remove excess water. Wrap the block of tofu in a clean kitchen towel, place a heavy object on top, and let it sit for 15-20 minutes.
After pressing, tear the tofu into nugget-sized, irregularly shaped chunks. This creates a more chicken-like texture.
In a small bowl, mix the unsweetened almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle and form a vegan buttermilk.
In a medium bowl, combine the gluten-free flour, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to create a dry dredge.
On a plate, mix the gluten-free breadcrumbs and nutritional yeast. This will form the crispy coating.
Set up a dredging station: one bowl with the vegan buttermilk, one bowl with the dry dredge, and one plate with the breadcrumb coating.
Dip each tofu nugget first into the buttermilk, then coat it in the dry flour mixture, and finally press it into the breadcrumb coating. Ensure each piece is well coated. Repeat for all the tofu nuggets.
Heat vegetable oil in a large skillet over medium heat. The oil should cover the bottom of the skillet and be about 1/4-inch deep.
Fry the tofu nuggets in batches, making sure not to overcrowd the skillet. Cook for 2-3 minutes on each side, or until golden brown and crispy. Remove and transfer to a plate lined with paper towels to absorb excess oil.
Serve immediately with your favorite dipping sauces or as a side with a salad or fries. Enjoy your crispy vegan fried chicken nuggets!
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 3.7 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 536 mg | 41% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 502 mg | 11% | |
*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.
