Easy recipe for Vegan Chick-Fil-A Style Tofu Nuggets (5)
Craving crispy Vegan Chick-Fil-A Style Tofu Nuggets? Discover our easy, plant-based copycat recipe for the perfect bite
Ingredients
- 1 block extra-firm tofu 14-16 oz, pressed thoroughly and drained
- 1 cup unsweetened plain plant milk such as soy or almond, divided
- 0.25 cup pickle juice from a jar of dill pickles
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp smoked paprika divided for marinade and breading
- 1 tsp garlic powder divided for marinade and breading
- 0.5 tsp onion powder divided for marinade and breading
- 0.5 tsp black pepper divided for marinade and breading
- 0.25 tsp cayenne pepper optional, for a kick
- 1.5 cups all-purpose flour or gluten-free all-purpose blend
- 0.5 cup cornstarch
- 2 tbsp nutritional yeast
- 1 tsp baking powder
- 1 tsp salt plus more for marinade and seasoning
- 2-3 cups neutral oil e.g., canola, vegetable, peanut, for deep frying; OR cooking spray for air frying/baking
Instructions
- Prepare the Tofu: After pressing your extra-firm tofu for at least 30 minutes (preferably 1-2 hours) to remove excess water, cut it into nugget-sized pieces, roughly 1-inch cubes or irregular shapes. Set aside.
- Make the Marinade: In a large mixing bowl, combine 1/2 cup of the plant milk, pickle juice, apple cider vinegar, soy sauce, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp black pepper, and optional cayenne pepper. Whisk well to combine.
- Marinate Tofu: Add the cut tofu pieces to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. The longer, the better.
- Prepare Breading Station: In a shallow dish or pie plate, whisk together the all-purpose flour, cornstarch, nutritional yeast, baking powder, 1 tsp salt, remaining 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp black pepper. In another shallow dish, pour the remaining 1/2 cup of plant milk.
- Dredge Tofu: Working with a few tofu pieces at a time, remove them from the marinade (letting excess drip off). First, dip each piece into the plant milk, ensuring it's fully coated. Next, transfer it to the dry breading mixture, pressing gently to coat all sides. For an extra crispy coating, dip it back into the plant milk and then into the dry breading one more time. Place coated nuggets on a clean plate or baking sheet.
- Cooking Option 1: Air Frying: Preheat your air fryer to 375°F (190°C). Lightly spray the coated tofu nuggets with cooking spray (this helps with crispiness and browning). Arrange them in a single layer in the air fryer basket, ensuring not to overcrowd. Air fry for 15-20 minutes, flipping halfway through, until golden brown and crispy. Cooking time may vary by air fryer model.
- Cooking Option 2: Deep Frying: Heat 2-3 cups of neutral oil in a large skillet or deep pot over medium-high heat to 350°F (175°C). Carefully place a few coated tofu nuggets into the hot oil, making sure not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy. Use tongs or a slotted spoon to transfer cooked nuggets to a plate lined with paper towels to drain excess oil.
- Serve: Season the hot nuggets lightly with a pinch of salt immediately after cooking. Serve warm with your favorite dipping sauces, such as vegan ranch, BBQ sauce, or a homemade vegan Chick-fil-A sauce.
Notes
For best results, thorough pressing of the tofu is crucial for a firm, chewy texture. If you don't have a tofu press, wrap the block in paper towels, place it on a plate, and top it with a heavy object (like cookbooks or a cast iron pan) for at least 30 minutes. These nuggets are best enjoyed fresh but can be reheated in an air fryer or oven for a few minutes to restore crispiness.
