Easy chicken-like nuggets that tofu skeptics will like.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Thaw tofu, 8 hours to overnight. Place in a colander with a weight on top to squeeze moisture out.

  • Place tofu on a flat work surface and cut into approximately 16 'nuggets.'

  • Mix milk, mustard, garlic salt, onion powder, and pepper together in a bowl. Pour break crumbs into a separate bowl. Dip each nugget into the milk mixture and roll into the bread crumbs, coating completely.

  • Heat oil in a skillet over medium-high heat. Add nuggets; cook, flipping halfway, until golden brown, about 7 minutes.

Cook's Note:

You can also spray these nuggets with cooking spray, place on a lightly greased baking sheet, and bake in the oven at 350 degrees F (175 degrees C), turning halfway through cook time.

Nutrition Facts

161 calories; 8.1 g total fat; 1 mg cholesterol; 659 mg sodium. 17.7 g carbohydrates; 11 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 4 star values: 1
Rating: 4 stars
I used more mustard than the recipe called for but that is the only change I made. These turned out good and smelled really good cooking. I am not vegan but would recommend this to all of my vegan friends. Plan on a little more cook time if you want want an even crunch on all sides.