❤️ cornflake-crusted tofu nuggets ❤️

appetizers, recipes

satisfy your chicken nugget craving with this crunchy recipe!

makes 20 nuggets

prep time: 10 minutes

downtime: 15 minutes – 1 hour

cook time: 30 minutes


  • 1 block extra firm tofu, pressed – i like freezing my tofu beforehand to give it a meatier texture

for the marinade:

  • 1/4c veggie broth
  • 1/4c almond milk
  • 2T vegan mayonnaise
  • 1T nutritional yeast
  • 1 1/2t salt
  • 1 1/2t poultry seasoning (check here for a homemade sub)
  • 1/4t smoked paprika
  • 2T cornstarch mixed with 2T water

for the coating:

  • 1c cornflakes (plain, unsweetened), crushed
  • 1/4t salt
  • 1/4t pepper
  • 1/4t smoked paprika
  • 1/4t garlic powder


  1. press the tofu beforehand to get rid of as much moisture as possible
  2. mix all of the marinade ingredients together, whisking well
  3. rip the tofu into nugget-shaped chunks. submerge in the marinade, cover, and refrigerate for fifteen minutes to an hour. more time in the marinade means less of a tofu-y flavour
  4. in the meantime, preheat the oven to 400F and prepare the coating. crush the cornflakes either by hand in a bowl, or between two sheets of parchment with a rolling pin.
  5. combine all of the coating ingredients together.
  6. line a medium baking sheet.
  7. using one hand for touching the wet ingredients, and one for touching the dry (this is important! if you get the coating mixture wet, it won’t stick to the tofu), remove the tofu pieces from the marinade and dip into the dry mixture to coat. place each piece on the baking sheet.
  8. repeat until all nuggets are coated.
  9. bake for 15 minutes, then remove to flip nuggets. bake for another fifteen minutes.
  10. serve hot with your favourite dipping sauce!

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