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Tofu "Chicken" Nuggets // The Laidback Vegan

Tofu "Chicken" Nuggets with Sriracha Mayo

Savory, crispy little bites of tofu, full of chicken flavor, and perfect for dipping in a spicy, creamy sriracha mayo.
Prep Time 12 hours
Cook Time 15 minutes
Total Time 12 hours 15 minutes
Servings 3
Author Cheryl Hurley


  • 1 package extra-firm tofu 14 ounce, drained, frozen, and then thawed
  • 2 cups double strength chicken-flavored from bouillon, vegan broth
  • 1/4 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried garlic
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon cayenne pepper

For sriracha mayo

  • tofu mayo or Veganaise
  • sriracha to taste


  1. Cube tofu that's been drained, frozen, and thawed. Place tofu into a shallow pan, and pour broth over the top, making sure tofu is covered. Set aside to soak overnight (or for at least a couple hours), refrigerated.
  2. Meanwhile, make sriracha mayo. Spoon out about 1/4 cup mayo and squeeze a bit of sriracha in, stir, taste.. add more sriracha to taste. Really scientific process, eh?
  3. Once tofu has marinaded, stir together flour, yeast, salt, pepper, and spices. Heat oil in large skillet over medium-low heat. Remove tofu from broth and transfer to breading, a few at a time. Toss cubes in flour mixture, making sure to coat completely.
  4. Gently place tofu in hot oil; fry until crisp and browned on all sides. Each side took about 2-3 minutes. Remove from oil and set on wire rack with paper towels underneath to catch any drips.
  5. Serve immediately with sriracha mayo.

Recipe Notes

Adapted from Whisk Flip Stir