If you've been searching for an easy and delicious vegan Chick-fil-A style nugget recipe, then you're in luck. These nuggets combine agave sweetness and briny pickle juice for a unique yet familiar flavor. Plus everything is oil-free! Perfect for dipping in a honey mustard dipping sauce.
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.
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.