If you've been searching for an easy and delicious vegan Chick-fil-A style nugget recipe, then you're in luck. These tofu nuggets combine agave sweetness and briny pickle juice for a unique yet familiar flavor. Plus everything is oil-free! Perfect for dipping in a vegan honey mustard dipping sauce or teriyaki sauce..
Sometimes I come up with Tofu Recipes that feel so perfect and inspired that I just can't wait to share them with everyone I know. And this, friends, is one of those recipes!
I've never been a big fan of fast food, which always strikes me being a much better idea in my head than in my body. But when I was a kid, I used to love going to the mall and getting nuggets at Chick-fil-A (and the Icedream, but that's another post!).
Once I went vegan and started making my favorite tofu nuggets, I immediately thought the recipe reminded me a little of those Chick-fil-A nuggets. So for this recipe, I've adapted my basic tofu nuggets to better fit the unique seasonings and flavor profile of the fast-food classic, and the results are delicious! Pair these nuggets with my knock-off vegan honey mustard sauce, and you're in business.
You'll Love these Vegan Chick-fil-A style Nuggets Because they're:
- quick and easy
- versatile
- flavorful and delicious
- perfect for dipping
- oil-free
Jump to:
How to freeze and thaw tofu for a more chicken-like texture
If you are using super-firm tofu, I no longer recommend using this method. It just isn't necessary.
However, if you are using firm or extra firm tofu, this method can help create a more "chicken"-like texture. To do this, simply freeze your tofu overnight (or keep frozen blocks of tofu in your freezer as a staple), and then on the morning you want to make this recipe, place the tofu in the refrigerator to defrost. (For at least six hours). Some people even refreeze the tofu and thaw it AGAIN.
You can skip the freezing/thawing method if you forget or don't have time. The tofu will still taste great.
Can I make them in an air fryer?
You sure can! You'll just need to cook them on 400F or 200C for 12 to 15 minutes. Check out this post on Air Fryer Tofu Nuggets for more detailed instructions.
Instructions
When it's time to prepare the tofu, start by mixing the paste ingredients together. The paste should be thick enough to stick to the tofu but not so thick that it doesn’t coat evenly. (Slightly thinner than a pesto.) If you’ve never used nutritional yeast, check out my post: 6 Essential Vegan Pantry Staples. Find in the organic or health-food section of your local store or order Nutritional Yeast online.
Next, you break the tofu blocks into bite-sized chunks. Try not to crumble the tofu but also don’t worry about making the nuggets perfectly uniform. You’re going for a kind of nugget shape that’s a bit rounded and has nice nooks and crannies for your paste to cling to.
Gently fold the tofu into the paste, making sure that each tofu chunk is coated. Use tongs or a slotted spoon to place the nuggets onto a parchment-lined baking sheet. This will keep any extra paste from getting onto the baking sheet (which can burn and stick). (Don't use aluminum foil to line the baking sheet, as this can also cause burning.)
Then pop the nuggets in the oven and cook at 400°F or 200°C for about 30 to 35 minutes or until crispy on the outside.
While the nuggets are cooking, prepare the honey mustard dipping sauce (see below for instructions) and any other sides you like. These nuggets go great with a comforting or country-classic side dish like creamy potato salad, vegan coleslaw, or oil-free oven fries. Or let them be the star of my Hearty Country Salad.
Pro tip: I like to make a double batch of these vegan Chick-fil-A style nuggets and save the extra in an airtight container in the fridge (up to 5 days). Whether you serve them cold or reheat, they are perfect for adding to salad and wraps throughout the week. Likewise, the vegan honey mustard dipping sauce stores well and is perfect for salad dressings and dipping oven fries or other veggies.
How to serve
Serve these nuggets as a main course with vegan honey mustard sauce or use them to top a salad. They can also make a great party appetizer. Great dinner pairings include:
- Vegan Pumpkin Mac and Cheese
- Creamy Vegan Coleslaw (Oil-Free!)
- Vegan Mashed Potatoes
- Air Fryer Squash
- Air Fryer Greens Beans
How to Store & Reheat
You can store any leftovers in the refrigerator in an airtight container for up to a week. I've never tried freezing them, but you could try it! Be sure to let me know in the comments if you do. Reheat in the microwave or oven.
More tofu recipes
** I recently updated this post and changed the recommended cooking temperature from 425F/220C to 400F/200C. This might result in a slightly longer cook time but should result in a more consistent result.
** I also want to clarify that if you use super firm tofu (the kind that comes vacuum sealed without much water), you don't need to press (unless you use the freeze/thaw method), but if you use firm tofu, you should press the tofu for 10 to 30 minutes.
📖 Recipe
Vegan Chick Fil A Style Nuggets
Equipment
Ingredients
- 14 oz or 400 g of super-firm tofu (or extra-firm tofu, pressed)
- ½ teaspoon soy sauce
- ½ cup dill pickle juice
- 2 tablespoon agave syrup
- 1 tablespoon vegetable broth powder or poultry seasoning
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ cup nutritional yeast
Instructions
Optional Freezing/Thawing Technique
- Open the tofu to drain the water (optional) and place in a freezer bag or container. Freeze at least 4 hours or overnight. Defrost in the refrigerator about 6 hours. (Place in the freezer the night before and take out on the morning you want to make the nuggets). This step is optional but will give the tofu a more "chicken-like" texture.
Preparing and Cooking the Vegan Chick-fil-A Style Nuggets
- Preheat oven to 400°F or 200°C.
- Mix all the paste ingredients in a large bowl. The paste should be thick enough to coat the tofu. (If your paste doesn't seem thick enough, add more nutritional yeast until you reach the right consistency).
- Break the tofu into thumb-sized chunks over the bowl with the paste.
- Lightly fold the chunks into the paste, being careful not to break the tofu too much.
- Using tongs or a slotted spoon, transfer the tofu onto a lined sheet pan and place in the oven. Try to avoid getting excess liquid on the baking sheet as it will cause sticking. Cook for 30 to 35 minutes or until the tofu is nicely browned on the outside.
- Serve with Vegan Honey Mustard Dipping Sauce (included below) or your favorite sauce.
Notes
- Click here for the Vegan Honey Mustard Sauce.
- Be sure to use parchment paper as the liner. Aluminum foil could cause the nuggets to burn!
- The freezing/thawing method is optional. If you forget or don't have time, this recipe will still be delicious.
- Be careful not to get extra liquid on the baking sheet, as it will stick and can burn. Plus, you want all those delicious flavors on your nuggets!
- If you put the tofu nuggets into the paste and find that it's still too thin, just add a little more nutritional yeast and carefully fold into the nuggets and paste.
- Pressing: If you use the freeze/thaw method, you will need to press the tofu to remove excess water. After the tofu is defrosted, remove tofu from the packaging and wrap it in a paper towel or clean kitchen towel. Place wrapped tofu on the counter and press with the heel of your hand, applying enough pressure to release some of the water (not so hard that you crush the tofu). I find that simply squeezing out the water is sufficient for this recipe.
- Another pressing method: wrap the tofu in a paper towel and place it on a plate. Stack heavy plates on top of the tofu and let sit for 30 minutes.
- If you aren't using extra-firm tofu, you will need to press to remove excess water. See the instructions above.
- Do *NOT* use silken tofu for this recipe.
- If you want to reduce the sodium, you can use light soy sauce or halve the soy sauce and replace the difference with water.
- Want to use an air fryer? Try 12 to 15 minutes at 400°F or 200°C.
Nutrition
Want access to my Exclusive Meal Planning Tips & Printables page?
Jennifer V. says
Amazing! Perfect! Made this with the sauce and some waffle fries. The flavor is spot on when paired with the sauce. Thank you!!
Julianne Lynch says
Thanks! I'm so glad you liked them. The sauce really does take this dish to the next level!!
Julie says
I have made this recipe 4 times now. Sooooo good. I am from Canada so I have never tried chick filet but this is such an easy and delicious recipe. Thank you for sharing.
Julianne Lynch says
That's great!! I'm so glad you like it!
Mimi says
I don't think I've ever left a comment on a recipe blog, but I had to this time. My first attempt at vegan nuggets involved fried seitan and a lot of disappointment. These, while a touch heavy on the poultry seasoning for my taste (very easily remedied), were virtually indistinguishable from actual chicken when dunked in some sauce. Fantastic recipe, won't miss meat in the slightest with these in my rotation.
Julianne Lynch says
Awesome! So glad you liked this recipe!
Alice Souza says
Can you do this in the air fryer? And, what would happen if you press the tofu?
Thanks
Julianne Lynch says
Hi Alice! Yes, you can do it in the air fryer (12-15 minutes on 400F). I don't press the tofu (unless it's frozen and thawed) because the brand I buy is super firm. But if your brand is less firm then you should press some of the water out first. If you're not sure, just try pressing it for 15 to 30 minutes (wrap in a clean kitchen towel and stack something heavy on top).
Tamara says
Excellent and very easy! I used maple syrup (1 tbsp instead of 2) and it was perfect.
Julianne Lynch says
Great! I'm so glad the maple syrup worked out.
A L says
Anything to use instead of nutritional yeast? And also for agave? I'm not worried about keeping this vegan, that doesn't matter
Julianne Lynch says
Instead of Nutritional Yeast you could try corn starch, perhaps (I haven't tried it this way, so it's just a guess). For an agave substitute, I think any liquid sweetener would do.
C says
Hi there! Would you mind if I share your blog with my facebook group? There's a lot of people that I think would really appreciate your content. Please let me know. Many thanks
Julianne Lynch says
Sure! I'd be more than happy for you to share the blog with your Facebook group. Thanks!
Ashley says
Hi - I’m not a vegan or vegetarian but want to start introducing meat alternatives to my family. What brand of extra firm tofu do you recommend for this recipe? Thanks!
Julianne Lynch says
Hi Ashley, I'm so glad you're interested in adding plant-based meals to your diet! I don't currently live in the US, but I know Kroger has a Simple Truth brand of organic extra firm tofu that would be affordable and good for this recipe. Another great brand is Trader Joe's Super Firm Tofu (if you live near a Trader Joe's). I hope that helps!
Lauracatherine says
Hi so the recipe seems great i want to try it … i generally don't buy pickles and i have a large family of 7. That would be a lot of pickle juice. Any recommendations or proper substitute?
Many thanks
Julianne Lynch says
If you want to make a similar recipe without pickle juice, I recommend these tofu nuggets: https://nosweatvegan.com/easy-tofu-nuggets/
They are very similar but don't have pickle juice in the recipe.
Hannah says
The first time I have ENJOYED tofu! Amazing recipe! Well done.
Julianne Lynch says
That's what I love to hear! So glad you liked them!!
Marilea says
This was yummy! It was a favorite with my husband. I did have a question. Is the nutritional yeast to make it “battered and fried” like chick filet? Could I substitute panko crumbs to still make it battered and crunchy? I don’t care much for nutritional yeast. The nutritional yeast flavor was not too strong though, it was tolerable. Thanks for sharing your creativity!
Julianne Lynch says
I'm glad you liked it! If you want to keep it crispy without the nutritional yeast, you could try cornstarch. I have done that a few times with my chili-lime tofu nuggets, and I thought it was very comparable in texture.
Sarah says
What do you recommend if the coating doesn’t stick well to the tofu? The coating I made was thick, so I believe there was enough nutritional yeast, but I really struggles to have it fully coat the tofu.
Julianne Lynch says
It depends on how you break up the tofu. If you cut it with a knife or make the edges too uniform and flat, it will have more trouble sticking. Be sure to check out the photos in the blog post to see how to best break the tofu into chunks. The paste sticks much better to the sides that are craggy and uneven. If you already did that, try using a bit of cornmeal in the batter. Let me know if either of those helps.
Kate says
I really do not like dill pickles. Is there anything else I could use?
Julianne Lynch says
Do you like sweet pickles? You could sub that (maybe reduce the agave). If not, try this basic tofu nugget recipe. It's very similar but has no pickle juice. https://nosweatvegan.com/easy-tofu-nuggets/
jo says
Where can I find dill picked juice? I"ve never heard of it and google doesn't come up with any helpful suggestions
Julianne Lynch says
It depends on where you live. If you are in the US just buy a jar of pickles (not sweet, but the regular dill variety) and use the liquid from the can.
Karwn says
When you freeze the tofu is it with or without the liquid? Thanks!
Julianne Lynch says
I freeze it in the plastic packaging (with the liquid). So you definitely need to press it to remove the liquid after it thaws.
Karen says
Thank you for the quick response!
Anna Bowen says
I forgot to take the tofu out of the freezer this morning. Can I thaw it in a hot water bath, and still get good results?
Julianne Lynch says
Hi Anna,
Sorry I didn't see your question sooner. Yes, you can thaw it in a hot water bath or even a microwave. Just be sure to press all the water out.
Yoxara says
Love the recipe! Thank you so much! I’m sharing with a lot of friends!!
My only questions is if you can use the extra marinade later and just put it on your fridge for let’s say a week?
Julianne Lynch says
Thanks! I'm really glad you like it. I wouldn't keep the marinade for more than 4 days, but you could freeze it and then just defrost before using it again.
Roxana guerra says
Is there anything I can sub the pickle juice for? I don’t have any and i don’t really eat pickles so i don’t want to get a whole jar for it to be a waste..
Julianne Lynch says
Hi Roxana, There are two possibilities. You can make your own pickle brine (add vinegar, salt, water, and dried dill to a small saucepot, bring to a boil to combine, and then cool--here are some more tips on making a brine: https://www.thekitchn.com/how-to-quick-pickle-any-vegetable-233882). The other possibility would be to leave it out. Just follow my recipe for Easy Tofu Nuggets. It's a very similar recipe but there's no pickle juice. 😉
Leila says
This recipe looks delicious I can’t wait to try this later today. I was unable to find the sweet paprika in my local store. I was thinking about using regular paprika & mixing it with sugar. Do you think that would work? Or should I just stick to regular paprika?
Julianne Lynch says
I think regular paprika (without sugar) is fine. I only call it sweet paprika to differentiate it from smoked paprika. (I should probably change the wording, actually). I hope you love the recipe!
Alyssa W says
Do you have the nutritional information for this recipe? And could you use flour instead of nutritional yeast?
Julianne Lynch says
If you don't have nutritional yeast, I would substitute with corn starch (this will make it crispier than flour). I don't yet have the nutritional info available, but I will try to update soon. Thanks!
Breanna R says
Instead of baking, is it possible to shallow-fry these in a skillet? Thank you!
Julianne Lynch says
Hi Breanna,
I have never tried to shallow fry these nuggets, so I can't say for sure. I think it would probably work, but I'm not sure how the inside texture would turn out. Let me know if you try it!
Julianne Lynch says
Hi Alyssa, I wanted to update my reply from a few weeks ago to let you know that the nutritional info for this recipe is now available. You can find it at the bottom of the recipe card.
JayTrice says
I just converted to plant based and these were an awesome treat!! The freezer trick was cool as it changed the texture. That dip was perfect and I have leftovers for my salads!! Thank you!!
Julianne Lynch says
That's great to hear! I hope that finding recipes you like will make the transition easier!
Suzanne Troiani says
I tried to do these in the air fryer at 400 as suggested, but the were completely burned after 15 minutes. Do you have any ideas as to what could have gone wrong?
Julianne Lynch says
That's too bad. Each Air Fryer is a little different. Can I ask which brand you were using? I would try 390 then. Check at 12 minutes.
Molly says
Good taste but mine did not resemble the flavor a chick fil a nugget in the least.
Julianne Lynch says
I"m glad you liked it! It's in the "style" of Chick-fil-A, so it won't be exactly the same.
Sarah says
Do I need to press the todu first?
Julianne Lynch says
Hi Sarah, It depends on what kind of tofu you are using. If you are using super firm tofu (the kind that's really dense and come vacuum sealed without much extra water), then you can probably get away with not pressing first. If you are using the firm or extra firm variety, you probably should press for 10 to 30 minutes first. If you are using the freeze/thaw method, then you definitely want to press first because there will be a lot of extra water. Thanks for asking!
Jet1821 says
So delicious! My carnivore husband agrees! Halved the coating recipe using only 1/4 cup nutritional yeast for one block of tofu and it worked out perfectly. If the chunks are larger than thumb size it still works. Loved it. Thanks!
Julianne Lynch says
I'm so glad you liked it! And yes, it can work well in different sizes. I'm glad to hear it halving the recipe worked too!
Elizabeth says
I didn't want to give a bad star review, but I did try these last night and I was not a fan. I think I took the "paste consistency" too much to heart and added too much cornstarch (as a sub for yeast). My husband liked them, but I didn't end up being a fan. He said it was an almost good substitute for chicken!
Julianne Lynch says
Thanks for trying them! Maybe try them again with the nutritional yeast instead. Or if you want to use cornstarch don't use quite as much. I'm glad your husband liked them!
Charleen M Briscoe says
So so good I'm experimenting with tofu right now. I've made 4 different versions and this by far is the best. Thanks
Julianne Lynch says
Wonderful! So glad I could help!!
Mel says
Wow, I just made these and they came out SO GOOD! It tastes so much like chic fil a’s nuggets and sauce. You nailed it! Thank you for this recipe! 🙂
Julianne Lynch says
Thank you for the kind words! It really makes my day to know people love the recipe!
Nicole says
Just wondering if there’s any substitute to vegetable broth powder? I can’t seem to find any! Thanks in advance!
Julianne Lynch says
Hi Nicole, You can use any kind of chicken-less seasoning, poultry seasoning, or even a broken-up vegetable bouillon cube. I hope that will give you some ideas.
Angelia says
I'm not one for leaving comments, but this recipe is so tasty that I must! This is the first tofu chicken nugget recipe that I tried, and I have no need to look further. I had to convince myself I was actually eating tofu - THEY ARE THAT DELICIOUS! I made the recipe exactly as written with two exceptions - I didn't have agave syrup so I substituted with maple syrup, and I let the tofu marinate in the paste overnight (for about 26 hrs). I put my nuggets on parchment paper in my air fryer and they came out perfectly.
Thank you for sharing this exceptional tofu recipe with us!
Julianne Lynch says
Awesome! So glad you liked it!!
Connie says
I made these for my husband and daughter tonight & we thoroughly enjoyed them. The honey mustard dipping sauce is perfection! Thank you for these easy & very tasty recipes!
Julianne Lynch says
You're very welcome! I'm so glad you liked the recipe. Thanks so much for commenting.
Sarah says
So delicious! I was really skeptical at first, only because some of the other "Chickn" recipes I've made have fell flat. But these were so great! I froze the tofu over night and let it defrost for 6 hours in the fridge, but the tofu was still rock hard! Weird. So I kept it in the fridge to thaw for the next night. I pressed the tofu before freezing AND after thawing and it was great! The batter or paste, has such a great flavor and texture. The honey mustard sauce was delicious! Highly recommend this!
Julianne Lynch says
That's great! I'm so glad you liked it. And thanks for your details on the preparation!
Neva says
OMG!!! I thought I was actually eating Chic-Fil-A! I subbed date syrup for agave and used the poultry seasoning instead of the veggie broth. The nuggets were a little darker, but sooo delicious. This is a definite keeper! Can't wait to try more of your recipes! Thank you for all your hard work and experimenting, so I don't have to 🙂
Julianne Lynch says
Thanks so much! I"m so glad you loved it!
CJ says
I used the correct amount of poultry seasoning and that’s all they tasted like to me, which wasn’t good 🙁 I’m not sure what went wrong here or if that’s just how they taste. I think I’ll give these another shot with the veggie broth powder instead..
Julianne Lynch says
Yes, unfortunately, different brands and seasonings can vary in flavor. I hope you like them better with the broth powder!
Brittany says
Do these taste EXACTLY like Chic Fila? No BUT pretty dang close! These were so easy and delicious to make. I luckily had all of the ingredients at home for this last minute dinner idea and will absolutely be adding this to my rotation of dishes. I also feel like this is a pretty healthy alternative to nuggets?
Julianne Lynch says
So glad you liked them!
Annette Nelson says
Is the recipe correct with 1/2 teaspoon of soy sauce?
Julianne Lynch says
Yes, that is correct.
Kat says
I just made this, exactly as listed. I didn’t like the smell of the sauce but continued on with it. Used poultry seasoning. It was yummy! Dip was also tasty! Pretty easy, came out browned and slightly crunchy. I and my man enjoyed! Thank you!
Julianne Lynch says
Yay! I'm so glad you ended up liking it!
Taytum says
Can you freeze these and then reheat?
Julianne Lynch says
Yes!
Maisie C says
These were really easy! I didn't love the flavor from the nutritional yeast in the batter - is there anything you would recommend to still give it that brown exterior but with a different flavor? Would flour work?
Julianne Lynch says
Hi Maisie, you could try using cornstarch, but you probably won't need as much. Maybe start by adding about half as much and see if you need to add a little more.
jackie d says
This is the best tofu ever. I make in the airfryer and it comes out perfect . I have made it so many times and non vegan family love it . Just made some this morning so going to make the honey mustard sauce to go with it .
Julianne Lynch says
Thanks! I'm so glad you like it!
JE says
Always looking for a Tofu recipe. So many are okay, but lack that extra 'something'. I haven't had Chick-fil-a in several decades, but decided to give this a try. Wow! So good. This recipe is a keeper. I made exactly as written. And I used the air fryer to 'bake'. Thanks so much for posting.
Julianne Lynch says
Awesome! I'm so glad you liked it. Thanks for posting.
Leah Fish says
HOLY SH*T! This may be one of the best vegan recipes I have ever made! MAKE THE HOMEMADE VEGAN HONEY MUSTARD SAUCE, it's incredible! Also, the high protein tofu (I think this is also super firm) airfried perfectly and has a very similar texture to chicken! I would recommend using a lower temperature for less time with the airfryer because I did burn mine, but now I know for next time! This is such a tasty, healthy recipe for a great lunch or snack! Thank you so much!
Julianne Lynch says
Thank you so much! I love your enthusiasm!