Crispy Tofu Chicken

Tofu chicken bites served on a plate. One of the pieces has a bite takes off of it.

You won't believe how realistic these tofu chicken nuggets are! They're chewy and tender on the inside, and crispy and golden brown on the outside.

Course Appetizer, Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 258kcal

Author Rachel

Ingredients

For the tofu

16 oz super firm tofu or extra firm
2 cups hot water
1 vegan chicken bouillon cube

For the batter

1 cup unsweetened non-dairy milk
⅓ cup all-purpose flour or gluten-free all-purpose flour
¼ cup cornstarch or potato starch

For the coating

1 ¼ cups panko breadcrumbs or gluten-free breadcrumbs
1 ½ teaspoon onion powder
1 ½ teaspoon garlic powder
1 ½ teaspoon smoked paprika
½ - 1 teaspoon salt
¼ teaspoon freshly cracked black pepper
2 tablespoons nutritional yeast optional
¼ teaspoon cayenne pepper optional, for spicy
Cooking spray optional

US Customary - Metric

Instructions

Advanced prep: Freeze the tofu for at least 8 hours, then thaw in the refrigerator. This helps create a more realistic chicken texture. If it doesn't thaw completely by the time you’re ready, you can use the defrost option on a microwave.
16 oz super firm tofu
Press tofu: If using extra-firm tofu, press thoroughly for at least 15-30 minutes to remove excess moisture. You can do that by either wrapping it in a clean kitchen towel (or paper towels) and placing a heavy pot on top, or using a tofu press.
If using super firm, gently press it with clean hands over a sink or bowl to remove excess water.
Marinate: Prepare the vegan chicken bouillon by dissolving the cube in two cups of hot water. Cut or break apart the tofu block into nugget-size pieces about 1 inch thick and add to a large bowl. Pour over the bouillon and marinate the tofu chicken pieces for 30 minutes.
2 cups hot water, 1 vegan chicken bouillon cube
Breading: Meanwhile, prepare the breading. Add the milk, flour, and cornstarch to a small bowl and whisk to combine.
1 cup unsweetened non-dairy milk , ⅓ cup all-purpose flour, ¼ cup cornstarch
In a separate small bowl, mix the breadcrumbs and seasonings.
1 ¼ cups panko breadcrumbs , 1 ½ teaspoon onion powder , 1 ½ teaspoon garlic powder, 1 ½ teaspoon smoked paprika, ½ - 1 teaspoon salt, ¼ teaspoon freshly cracked black pepper, 2 tablespoons nutritional yeast, ¼ teaspoon cayenne pepper
Assemble: When the tofu is ready, remove it from the marinade and dip the tofu into the batter mixture, then into the breadcrumb mixture, and then back into the batter and breadcrumb mixture again for a double coating. Shake off any excess batter between dips.
Oven Method: Preheat the oven to 400°F (200°C). Place a silicone baking mat or parchment paper on a baking sheet. Arrange the coated tofu bites on the sheet and bake for 25-30 minutes, flipping halfway through, or until golden brown and crispy. If you want, spray the tofu chicken bites with a little oil to help them become more golden while they bake.
Air Fryer Method: Preheat the air fryer to 375°F (190°C). Place the coated tofu bites in a single layer in the air fryer basket. Air fry for 15-20 minutes, shaking the basket halfway through, or until golden and crispy. If you want, spray the tofu chicken bites with a little oil to help them become more golden while they bake.

Notes

Storage

Fridge: Store leftovers in an airtight container in the fridge for 3-4 days.
Freezer: Freeze before baking by adding the tofu pieces into a freezer-safe container in a single layer. Add a piece of parchment paper if you want to layer the tofu to prevent it from sticking. Freeze for up to 3 months.

Reheating

Add leftover nuggets to a baking sheet and bake in a preheated oven at 375°F (190°C) for 10 minutes, or until warmed through and crisped up. You can also reheat them in the air fryer for 7 minutes.

Nutrition