I can honestly say that there is not much I have missed out on since going vegan.

There isn’t any specific type of meat or dairy product that meant that much to me…

Except chicken, and specifically chicken nuggets…

So we had to find out how to make our own vegan version.

It took a lot of experimentation

A whole lot of experimentation

I would like to make a qiuck comment about this recipe, as it isn’t necessarily a “recipe.” It is just a process that we have created, I’m not about to offer an exact measured recipe this time, I’m honestly just kinda winging it.

Which is exactly what we do in the kitchen, I suppose.

This process, or method, whatever you think it is has led us to some delicious chicken nuggets.

But it has been worth it, we have made delicious Vegan Cauliflower Chicken Wings, which get better every time we make them.

We used some of the tactics that we learned from that recipe, alongside other meat products that we have veganized.

The main tip that has helped us with making fake meats with tofu:

Drying the Tofu out beforehand!

We’ve tried several methods so far:

Our Oven


Air Fryer

The air fryer has by far been the best method, no doubt.

If you do not have an air fryer, I suggest you do some light research for the temperature and time for a conventional oven.

I think we did something like 200 degrees for an hour or so.

Anyway, back to the nuggets


If you are having dinner at around 5 pm, you should prepare the tofu the night before.

If you don’t, you are still able to get it ready in the morning, but allowing more time for the dehydrating and marinating process make for tastier nuggets.

The Night Before:

Rub salt on the Tofu. This will help dry it out.

Place the tofu in the oven or air fryer until it is dried out. The only way I can really explain the perfect amount to dehydrate is to say that it will look more like white meat chicken nuggets. You can grab the slices you cut and tear them to look at the inside. This takes 1-2 hours for us at a dehydrating temperature of120 –

Create a marinade and put it in a large freezer bag with the Tofu. I typically use a variety of sauces and spices.

The Day of:

Take the tofu out of the marinade. After being dehydrated, the tofu should soak up the marinade. This is obviously why you should let it sit overnight if you’re able to.

Bread the Tofu Nuggets: We have used a variety of different flours and breadings. Panko has so far been the most successful. It seems to stay on the tofu well and tastes delicious.

Cook the tofu: Again, I would recommend an air fryer if you don’t have one. We set ours to 350 degrees and let the tofu cook for about 20 minutes. It will further dry out the tofu as well as crisping the outside.

The nuggets have been turning out better and better.

I think we’re finally to a point that we can give it to our non-vegan friends and impress them, which is always a nice feeling.

We make these with some delicious steak fries and devour it!

I’m sure there are hundreds of other runs where it’ll turn out differently, and we’ll try to keep updating with new recipes.

It’s always a learning experience!

2 thoughts on “Tofu Chicken Nuggets: Our Homemade Vegan Version of Chicken Nuggets

  1. Hey there just wanted to give you a quick heads up. The words in your post seem to be running off the screen in Ie.
    I’m not sure if this is a format issue or something to do with browser compatibility but I figured I’d post
    to let you know. The design look great though! Hope you get the problem resolved soon.
    Many thanks

    1. Branden says:

      Thank you for bringing this to our attention! We took a bit of a break but we are back and will stay on top of it! We had no idea of the issue with the format til we saw your comment, again thank you so much for reading and letting us know!

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