Name: Tofu McNuggets with Spicy BBQ – Easy, Crispy, and Addictively Good
Prep time: 15 min
Cook time: PT-487901H44M53S
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 1/4 cup + 2 tbsp soy milk; 1/4 cup all-purpose flour (or buckwheat for GF); 1 tsp olive oil; 2 tsp baking powder; 1 medium russet or Yukon potato (≈1 cup shredded, ≈300 g); 1 block (≈400 g) extra-firm tofu; 1/2 cup rolled oats (processed to oat flour; substitute almond flour); 1 tsp salt; 1/4 tsp ground pepper; 1 tsp soy sauce; Neutral oil for baking/frying; 1/3 cup water; 1 tbsp soy sauce (or tamari); 1 1/2 tbsp tomato paste; 1 1/2 tbsp maple syrup; 1 tsp apple cider vinegar; 2 tsp sriracha (or hot sauce); 1 tbsp cornstarch + 2 tbsp water (slurry)

Description

These Tofu McNuggets are a vegan twist on the classic fast-food favorite, but even more delicious and crispy! Made with tofu, potato, and oat flour, they’re the perfect combination of crunch and flavor. Paired with a tangy, spicy BBQ dipping sauce, these nuggets are sure to be a hit at your next gathering or as a satisfying snack. Plus, you can bake or fry them, depending on your preference. Whether you’re a vegan or just looking for a healthier alternative to traditional nuggets, these are guaranteed to satisfy your cravings.

Ingredients

1/4 cup + 2 tbsp soy milk

1/4 cup all-purpose flour (or buckwheat for GF)

1 tsp olive oil

2 tsp baking powder

1 medium russet or Yukon potato (≈1 cup shredded, ≈300 g)

1 block (≈400 g) extra-firm tofu

1/2 cup rolled oats (processed to oat flour; substitute almond flour)

1 tsp salt

1/4 tsp ground pepper

1 tsp soy sauce

Neutral oil for baking/frying

1/3 cup water

1 tbsp soy sauce (or tamari)

1 1/2 tbsp tomato paste

1 1/2 tbsp maple syrup

1 tsp apple cider vinegar

2 tsp sriracha (or hot sauce)

1 tbsp cornstarch + 2 tbsp water (slurry)

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Instructions

Make BBQ dip: In a saucepan, combine water, soy sauce, tomato paste, maple syrup, vinegar, and sriracha. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens. Set aside.
Mix nugget binder: In a separate bowl, whisk together soy milk, flour, olive oil, and baking powder until smooth. Set aside.
Prep potato and tofu: Shred the potato and squeeze out any excess liquid. Drain and crumble the tofu, squeezing out any excess water.
Process oats to flour: Process rolled oats in a blender or food processor to make oat flour.
Combine ingredients: In a large bowl, mix together the shredded potato, tofu, oat flour, salt, pepper, soy sauce, and the nugget mixture. Stir until the dough holds together.
Shape the nuggets: Form the mixture into nugget shapes using your hands.
Cook the nuggets:
- Baking option: Preheat the oven to 350°F (175°C) and bake the nuggets for 40–45 minutes, flipping halfway through until golden and crispy.
- Frying option: Heat neutral oil in a pan and fry the nuggets for 7–8 minutes, turning them until they’re golden brown and crispy.
Serve: Serve the nuggets immediately with the spicy BBQ dip.

Notes

For a gluten-free version, use buckwheat flour and tamari instead of soy sauce.

If you prefer a milder sauce, omit the sriracha and use a less spicy hot sauce or smoked paprika.

Air-fry at 375°F for 15–20 minutes, flipping halfway through for an even crispier texture.

Prep Time: 15 minutes
Cook Time: undefined
Category: Snack, Appetizer
Method: Baking or Frying
Cuisine: Vegan, Comfort Food

Nutrition

Serving Size: 1 nugget
Calories: 80
Sugar: 3g
Sodium: 230mg
Fat: 3g
Saturated Fat: 0g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg