organic chicken seasoning

Vegetarian Fried “Chicken” Nuggets with Tofu

  • Author: Thomas McGee
  • Prep Time: 60
  • Cook Time: 15
  • Total Time: 1 hour 15 minutes


Make amazing fried vegetarian nuggets that are as good, or even better than actual chicken nuggets.



  • 1 package firm tofu
  • 34 tbsp Finger Lickin’ Chicken poultry seasoning
  • 1 cup veggie stock or broth
  • 2 cups all purpose flour
  • 2 eggs (or vegan egg substitute, if you use that we also recommended adding a dash of our kala namak)
  • 1 cup Panko bread crumbs (optional)
  • 2 cups vegetable oil
  • 2 cups buttermilk (you can substitute unsweetened nut or oat milk)


  1. Mix 2 tbsp. of Finger Lickin’ Chicken with the veggie stock
  2. Drain the tofu and add the Finger Lickin’ veggie stock
  3. Let this marinate for 30 minutes
  4. Press the tofu to remove as much liquid as possible
  5. Place the tofu in a plastic bag and put it in the freezer for 2 hours
  6. Remove the tofu from the freezer and let it thaw
  7. Press as much liquid out of the tofu as possible, I use my hands and paper towel
  8. Return the tofu to the bag and freeze again for at least 2 hours
  9. Now let the tofu thaw again and press out all the liquid. The tofu should now resemble a sponge.
  10. Add oil to pan suitable for frying. I use a dutch oven. A cast iron pan works great as well. Heat over medium high heat. The oil should reach about 375 degrees before frying
  11. Now break up the tofu into nugget size pieces. I found smaller is better in this case.
  12. Let’s make some batter….whisk the eggs and buttermilk in a bowl
  13. Mix the flour, the rest of the Finger Lickin’ Chicken and the panko together in a separate bowl
  14. Now we get our hands messy. Dip a piece of tofu an coat in the egg mixture, then dunk in the flour mixture to coat. You can put this down on a plate and do 8-10 pieces at a time.
  15. Add the tofu to fryer and cook until golden brown, flipping once during cooking. Should be 3-5 minutes, but you really just want to look for color here.
  16. Remove from oil and drain. I put the nuggets on a cooling rack over a baking sheet.
  17. Serve with your favorite dipping sauce or if you’re vegetarian (not vegan because it has buttermilk in it) make your own ranch dressing with our Pinch Valley Ranch.

  • Category: tofu
  • Cuisine: vegetarian