Vegan Chicken Nuggets

This is a guest recipe from our friends at Exceedingly Vegan who experimented long and hard for a veganised, healthy chicken nugget. He succeeded! This is easy, tasty, good for a picnic and extra kid-friendly. The perfect high protein snack. Optionally gluten free if you use GF breadcrumbs.



  • 400g / 14 oz firm tofu
  • 80g / 2/3 cup chickpea flour
  • 5 tbsp nutritional yeast
  • 3 tbsp American mustard
  • Juice of 1/2 lemon
  • 2 tbsp olive oil
  • 1 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Black pepper

Other ingredients

  • Breadcrumbs (opt., gluten-free)


Crumble the tofu into a food processor and add all the other ingredients. Blend well until you get a smooth mixture. You may need to add a TINY bit of water as well. And don’t taste the mixture, the uncooked chickpea flour tastes bitter and needs to be cooked first before it is consumed.

Take spoonfuls of the mixture with a table spoon and press into a bowl with breadcrumbs. Coat the tofu with breadcrumbs evenly on all sides and then fry in hot oil until golden brown (make sure the oil is hot). Place on a kitchen towel to absorb some of the excess oil.