Vegan Chicken Nuggets

Blot the tofu dry with paper towels, then use your hands to break it into quarters. Split each quarter in half (revealing the center of the block), then tear in half the other way, creating 16 evenly-sized pieces.

Place the tofu pieces in a single layer on a small parchment-lined baking sheet or dinner plate (whatever will fit in your freezer). Freeze until frozen solid, at least 4 hours. 

The tofu will turn yellow-ish; this is okay! If freezing for longer, transfer the pieces to a ziptop bag for up to 4 months.

Transfer the tofu pieces to the refrigerator to thaw overnight. If they’re still frozen when you’re ready to start cooking, defrost them in the microwave at 50 percent power, flipping every minute.

Set aside the parchment-lined baking sheet. Sandwich the tofu between several layers of paper towels and press with your hands to release any excess moisture. Continue this process until very little moisture transfers to the towels.

Place the salt, paprika, garlic powder, onion powder, Italian seasoning, and black pepper in a medium bowl. Whisk with a fork to combine and set aside.

Whisk together the soy milk, Dijon mustard, vinegar, and 1 tablespoon of the spice blend in a medium bowl.

Add the thawed tofu to the marinade, tossing to coat. Using the back of a spoon, press down on the pieces until mostly submerged. Let sit at room temperature, stirring halfway, for at least for 30 minutes or up to 1 hour.

While the nuggets are marinating, whisk the flour, nutritional yeast, and cayenne pepper (if using) into the bowl with the remaining spice blend. Stir in 1 tablespoon of the marinade to create small clumps throughout the mixture. 

Remove the nuggets from the marinade, giving them one final dunk and then letting any excess drip off. Dip them, one at a time, in the flour mixture until all sides are coated. Shake off any excess, then place on the reserved baking sheet. 

Pour enough oil into a large, heavy-bottomed skillet so that it comes up the sides at least 1/2 inch. Heat over medium-high until shimmering and a pinch of flour sizzles when you drop it into the pan. 

Use tongs to carefully transfer half of the nuggets to the oil in a single layer. Cook, flipping the tofu halfway through and turning onto its side if needed, until all 4 sides are crispy and golden-brown, 4 to 6 minutes total. Reduce the heat if the oil gets too hot. 

Repeat with the remaining nuggets, adding oil to the pan and letting it come back up to temperature between batches (if needed).

Drain on paper towels and sprinkle with salt, if desired. Serve immediately.

Vegan chicken nuggets are best served warm, but leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in a 400°F oven (or air fryer) for 5 minutes.  

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