Crispy Tofu Fried Chicken Nuggets Recipe

Enjoy a flavor-packed twist on tofu that transforms it into addictive Vegan Fried Chicken. Crisp on the outside yet tender inside, this dish offers a satisfying crunch paired with a blend of savory spices. Perfect for family meals or a friendly gathering, it’s sure to spark conversation and delight everyone’s taste buds.

I’ve been experimenting with my kitchen lately and came up with these Crispy Tofu Fried Chicken Nuggets that totally blew my mind. The recipe is a fun twist on a vegan KFC chicken copycat and it’s a bit of a messy process but so worth it.

I start by taking 16 oz of extra firm tofu, carefully drained, pressed, and cut into nugget-sized pieces. In one bowl, I mix 1/2 cup unsweetened soy milk with 1 tablespoon apple cider vinegar and a dash of soy sauce, while in another bowl, I combine 1 cup all-purpose flour, 1/2 cup cornstarch, garlic powder, onion powder, salt, black pepper, and paprika.

Then, I dredge each tofu piece in the flour blend followed by a quick dip in the liquid before coating them in panko breadcrumbs. Once deep-fried in vegetable oil, they become irresistibly crispy.

I always say, if you’re into tofu recipes and vegan main dishes, this one is an absolute must-try!

Why I Like this Recipe

I really dig this recipe for a few reasons. First off, I love that the tofu pieces get this insane level of crunch from being double dipped in the coating mix—it’s like each bite is packed full of crispiness that just hits the spot. Next, the tangy marinade with soy milk, apple cider vinegar, and soy sauce totally transforms the tofu, giving it a flavor that reminds me of real fried chicken but in a vegan way. Also, I really appreciate how simple and forgiving the process is; even if I mess up a little, it still turns out delish and I feel like I’m a pretty good cook. Lastly, it’s awesome that I can satisfy my craving for that classic KFC style crunch without any guilt—it’s my perfect comfort food with a twist.

Ingredients

• Extra firm tofu is high protein, low carb and adds a firm texture to the dish.
• Unsweetened soy milk gives a creamy consistency, protein boost and a slight tangy flavor.
• All-purpose flour provides carbohydrates and binds ingredients together but adds extra calories.
• Cornstarch boosts crunchiness, giving a crispy and satisfyin bite every time.
• Paprika brings a mild smoky flavor and vibrant color with helpful antioxidants.
• Panko breadcrumbs add crunch, texture and extra carbohydrates for a super crisp finish.
• Soy sauce enhances umami taste though it adds salt that might affect your health.
• Apple cider vinegar gives tanginess and a slight sour finish that balances the flavors meh.
• Garlic powder adds bold, aromatic flavor while boosting the dish overall zest.

Ingredient Quantities

• 16 oz extra firm tofu, drained, pressed, and cut into nugget-sized pieces
• 1/2 cup unsweetened soy milk
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 cup panko breadcrumbs
• Vegetable oil for frying

How to Make this

1. Drain the tofu and press out as much liquid as possible, then cut it into nugget sized pieces.

2. In a bowl, combine the soy milk, apple cider vinegar, and soy sauce and let it sit for a minute so it thickens like buttermilk.

3. In a separate shallow dish, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika.

4. Put the panko breadcrumbs in another dish so you have all your coatings ready.

5. Dip each tofu piece in the soy milk mix then coat it well in the flour mixture.

6. For an extra crispy crunch, dip the tofu back into the soy milk mix and then press it into the panko breadcrumbs to ensure they stick.

7. Heat enough vegetable oil in a frying pan over medium-high heat until it’s hot enough for frying; you can test it by dropping a small bit of panko in, it should sizzle immediately.

8. Fry the tofu nuggets in batches so they cook evenly, about 3 to 4 minutes per side until they turn a nice golden brown.

9. Remove the nuggets with a slotted spoon and let them drain on paper towels to get rid of any extra oil.

10. Serve your crispy tofu fried chicken nuggets hot, and enjoy them with your favorite dipping sauce if you like!

Equipment Needed

1. Cutting board and knife (for cutting and prepping the tofu)
2. Tofu press or a setup using paper towels and a heavy object (to drain and press the tofu)
3. Mixing bowl (to combine the soy milk, apple cider vinegar, and soy sauce)
4. Shallow dish (for whisking together the flour, cornstarch, and spices)
5. Another shallow dish (to hold the panko breadcrumbs)
6. Whisk (to mix the dry ingredients thoroughly)
7. Frying pan or skillet (for frying the tofu nuggets in vegetable oil)
8. Slotted spoon (to remove the nuggets from the frying oil)
9. Paper towels (for draining the excess oil after frying)
10. Measuring cups and spoons (to accurately measure all the ingredients)

FAQ

Crispy Tofu Fried Chicken Nuggets Recipe Substitutions and Variations

• Unsweetened Soy Milk: You can swap soy milk with almond milk or oat milk if you dont have soy on hand.
• Apple Cider Vinegar: If you run out, consider using lemon juice or white vinegar to get that tangy flavor.
• All-Purpose Flour: For a gluten-free twist, you might try a gluten-free flour blend or even chickpea flour instead.
• Cornstarch: Arrowroot powder or potato starch works pretty well as a substitute in this recipe.
• Panko Breadcrumbs: If you cant find panko, crushed crackers or gluten-free breadcrumbs can give you a similar crunch.

Pro Tips

1. Make sure you press the tofu really well before you start, any extra water left will make your nuggets soggy and not as crispy as you want.
2. When you’re dipping the tofu back into the milk mix for the panko breadcrumbs, try to be gentle but firm so the coating sticks better. It helps a lot with the crunch.
3. Test the oil temperature by tossing in a few panko bits – if they bubble up fast, you’re good to go. If not, give the oil a minute more to heat up.
4. Don’t overcrowd the pan when frying. Working in small batches means each nugget cooks evenly and stays extra crispy instead of turning greasy.