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Close up of crispy gluten-free vegan chicken nuggets cut in half to show the texture.

Crispy Gluten-Free Vegan Chicken Nuggets (Air Fryer or Oven)

Patricia Granek
Crispy gluten free vegan chicken nuggets, built from scratch—no breadcrumbs, no flour blends, and no swaps. These marinated tofu nuggets deliver real crunch in both air fryer and oven, with a coating designed for flavor and texture that actually rivals classic chicken nuggets.
4.75 from 4 votes
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine Gluten-free, Vegan
Servings 6 servings
Calories 206 kcal

Ingredients
 

  • 2 blocks extra-firm tofu about 800 g
  • ¼ cup soy sauce
  • 3 tablespoon lemon juice
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Batter Ingredients:

  • ½ cup unsweetened plant-based milk see recipe notes
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice or apple cider vinegar
  • ¼ teaspoon salt

Crust ingredient

  • ¾ cup almond meal
  • ¼ cup nutritional yeast Optional
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • ½ teaspoon salt
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

  • Prep Tofu: Drain and press extra firm tofu for at least 15 minutes to remove excess water.
  • Cut your Tofu: Choose the shape of vegan chicken nuggets you want and cut or tear your tofu.
    -Nugget Shape: Tear or cut tofu into chunky, nugget-sized pieces (jagged edges get crispier).
    -Finger Shape: Slice tofu into thin strips for classic "chicken finger" style
  • Marinate: In a large bowl, mix olive oil, gluten-free soy sauce, lemon juice, paprika, garlic powder, and onion powder. Add tofu pieces and toss gently to coat. Marinate 10–20 minutes minimum or up to 2 hours.
  • Preheat: Whithe tofu sits in the marinade, preheat your oven to 425°F (220°C) or air fryer to 400°F (200°C).
  • Prepare Batter & Crust: In one bowl, whisk together the batter ingredients (cornstarch, plant milk, lemon juice or ACV, and salt) until smooth. In another bowl, stir together crust ingredients (almond meal, nutritional yeast, garlic powder, onion powder, paprika, and salt).
  • Coat the Nuggets: Dip each piece of marinated tofu in the batter, letting excess drip off. Press each piece into the almond crust mixture until well coated. Then arrange nuggets in a single layer on a lined baking sheet or air fryer basket.
    📍 Tip: Don’t crowd the nuggets. Air flow is what makes them crisp.
  • Cook: Bake at 425°F (220°C) for 25–30 minutes, flipping halfway. For extra crunch, broil for 2–3 minutes at the end.
    📍Air Fryer: Air fry at 400°F (200°C) for 12–15 minutes, shaking or flipping halfway, until golden and crispy.
  • Serve: Let nuggets cool for a couple of minutes. Serve with your favorite dipping sauce.

Notes

Storage: Store leftover nuggets in an airtight container in the fridge for up to 2–3 days. Reheat in the air fryer or oven for the best texture. Do not freeze; the texture will change.
Plant Milk: You can use any plant-based milk you have or prefer. The best results have been with oat, almond, or soy. I do not recommend using coconut milk. 
💡Chef Tips for that Crispy Nugget: 
    • Always use pressed tofu and pat it dry before marinating.
    • Coat each piece fully in batter, then roll in the crust. Don’t skimp on the crust.
    • Arrange nuggets in a single layer—never stacked or crowded.
    • For the perfect, crunchy texture, lightly spray or brush with olive oil before baking or air-frying.

Nutrition

Serving: 1servingCalories: 206kcalCarbohydrates: 16gProtein: 16gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 946mgPotassium: 344mgFiber: 3gSugar: 3gVitamin A: 739IUVitamin C: 4mgCalcium: 109mgIron: 3mgZinc: 1mg
Tried this recipe? I’d love to hear how it turned out in the comments !