Unless you’ve been vegan or vegetarian your entire life, chances are, you have fond memories of eating chicken nuggets. Invented in 1950, chicken nuggets became a mainstay in the American diet, winning over the palates of children everywhere with their cute shape, crispy exterior, and perfectly targeted marketing strategy.

These days, while you may not like the thought of eating chicken nuggets, there’s no shame in admitting that, especially after a drink or two, it may take you extreme willpower not to steal a bite of your friend’s…and I say this from personal experience. After one too many close late night calls, and fighting to keep my values in line, I decided to kick my craving and create a recipe for Vegan Chicken Nuggets that I could feel good eating. This vegan recipe is the result!

These Vegan Chicken Nuggets have all the taste of the all-American chicken nugget, without any of the cruelty or mysterious ingredients. Dip them in ketchup, add them on top of salads or Buddha bowls, or, my favorite, feed them to your skeptical friends and watch their faces light up in disbelief. No matter how you eat them or who you serve them to, these Vegan Chicken Nuggets will be a hit!

Vegan Chicken Nuggets

Megan Bush via Sprinkled with Health


(makes 3-4 servings)

  • 1 package extra firm tofu (about 350 grams)
  • 2 teaspoons olive oil
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt


  1. Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
    Slice tofu into 4-5 slices. Place a paper towel or two under the tofu, and a dish cloth over the tofu, and remove excess liquid by placing heavy objects on top. I love to put a large sauce pan with a gallon of milk on top! Let sit for 5-10 minutes.
  2. Discard towels, and cube up your tofu.
  3. To a bowl, add the tofu and oil, and toss to coat.
  4. In a separate bowl, combine remaining ingredients and mix well.
  5. Working in batches, add tofu to the nutritional yeast mixture, and toss to coat thoroughly. You will end up with about 2 extra tablespoons of the nutritional yeast mixture.
  6. Place all coated tofu on the baking sheet, and bake for 15 minutes. After 15 minutes, flip the tofu, and bake for another 10-15 minutes until they are golden and crisp.
  7. Remove from oven and allow to cool slightly before serving.

This Vegan Recipe originally appeared on Sprinkled with Health.

Also Read:

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