How do I reheat tofu fried chicken?

Reheat nuggets on a cookie sheet in a 400°F oven for 10 minutes to reduce moisture and firm the breading. Eating cold nuggets with original breading isn't as enjoyable as eating a new food item. Cold, previously refrigerated nuggets are less crispy than fresh nuggets. Arrange nuggets on the cookie sheet so they have room and can be evenly reheated on all sides.

Can I freeze tofu ahead of time?

Yes, freeze the tofu block before making the recipe. The recipe site recommends freezing the tofu for at least one day and up to three months. Let the frozen tofu thaw in the refrigerator overnight before pressing. Keep several packages of frozen tofu on hand to thaw a package in the refrigerator one or two days before you plan to use it.

Can I double this tofu fried chicken recipe?

Yes, you can double the ingredient amounts to make more nuggets. Prepare the nuggets in batches of a smaller size to double the recipe. Doubling the recipe will increase the preparation time required to bread the tofu nuggets. You cannot double the amount of tofu used when frying the nuggets because nuggets touching in the frying oil will affect browning. Find room for breaded nuggets while each group of 5 or 6 fries.

Can I bake tofu fried chicken instead?

Yes, you can bake breaded tofu on a baking sheet lined with parchment paper at 475°F for 9 minutes per side. A light spray of oil before baking is optional. According to the article, baked nuggets are not quite as crispy and juicy as deep-fried nuggets. Flip the nuggets after 9 minutes to help them brown evenly.

Why is my tofu coating not crispy?

Cornstarch and cornmeal are ingredients needed for the crispy, textured breading mentioned in the recipe. Cornstarch adds crispiness to the breading, and cornmeal adds texture. Oil that is not hot enough will prevent the bubbling and browning described in the recipe. Try using a thermometer or testing a small piece of tofu to see how it fries before frying the rest.

Tofu Fried Chicken: Crispy Vegan KFC-Style Nuggets

By Emma CollinsOct 18, 2026

Prep

30 min

Cook

8 min

Total

38 min

Servings

Jump to recipe

Preheat the tofu by freezing and thawing it. Press and keep it in vegan chicken broth until needed for breading. This tofu recipe yields a vegan version of KFC chicken nuggets with a cornmeal and cornstarch breading and a more meaty texture.

Tofu Fried Chicken: Crispy Vegan KFC-Style Nuggets

The ingredients used to create tofu products are frozen and defrosted extra-firm tofu. Plant milk, apple cider vinegar, and hot sauce are combined to create a buttermilk-style dipping sauce. Flour, cornstarch, and cornmeal are used as breading. Seasonings such as oregano, Creole seasoning, garlic powder, onion powder, paprika, and both peppers provide a fried chicken taste.

Arrange breading and oil bowls to allow quick cooking of tofu nuggets. Tofu nuggets will sizzle when first placed in 370°F oil and brown as sizzling lessens over 3 to 4 minutes of cooking. A common mistake when cooking tofu nuggets is adding too many at once. Do not cook more than 5 or 6 tofu nuggets at a time to prevent them from sticking.

Serve nuggets with vegan sauces such as BBQ, buffalo, tartar, and honey mustard. Nuggets should be eaten right away. You can make tofu nuggets early, but wait until you are ready to serve to fry them. Reheat leftover nuggets by baking them on a cookie sheet in an oven preheated to 400°F for 10 minutes to restore their crispness.

Why this recipe works

Freezing and thawing tofu ahead of time will give you time to press and season tofu with broth on other days.
The seasoned dry mix can be pre-measured for cooking and used to save time in the second dipping process if a second batch of the product is needed.
Small batches of chicken nuggets to fry will stop the nuggets from sticking together.
Small batches ensure that all chicken nuggets will be cooked properly and not have raw or soggy breading in some places.
Cooked leftover nuggets in a 400°F oven for a second serving. Eating leftover nuggets with new nuggets saves the time and effort of preparing new nuggets.
The recipe yields four servings, making it possible to sell nuggets to family or other customers.
Baking and air frying are two ways to prepare breaded tofu products for multiple servings, rather than frying in a deep fryer.

Instructions

Freeze a block of extra-firm tofu until solid, then thaw it completely overnight in the refrigerator.

Press the frozen tofu to remove as much liquid as possible, then break it into 1-inch cubes and place them in the vegan chicken-flavored broth.

While the tofu marinates in the broth, stir the plant-based milk, apple cider vinegar, and hot sauce in a shallow bowl, then let it sit for at least 5 minutes to thicken.

Mix the flour, cornstarch, cornmeal, oregano, Creole seasoning, garlic powder, onion powder, paprika, black pepper, and white pepper in a separate bowl until well combined.

Heat the oil to 370°F (187°C) in a deep fryer or pan.

After the tofu has sat in the broth for at least 15 minutes, dip it into the milk solution and then the flour mixture, coating it well.

Quickly dip the tofu back into the milk solution and coat it a second time with the dry flour mixture.

Set aside the breaded tofu until about 5 to 6 chunks are ready to fry.

Place the breaded tofu in the hot oil and cook for about 3 to 4 minutes, until the bubbling slows and the nuggets are golden brown.

Fry in small batches so the tofu pieces can float in the oil without touching.

Remove the nuggets with a skimmer basket or tongs and cool them on a paper towel.

Repeat until all of the tofu nuggets are cooked, then serve hot with a favorite dipping sauce.

FAQ

Yes, chicken nuggets can be stored in the fridge. They will not be as crispy as freshly fried chicken nuggets. Leftover chicken nuggets stored in the fridge will not be as crispy because they are no longer in contact with hot oil. Do not store leftover chicken nuggets with dips to avoid rehydrating the coating. Oven-warmed leftovers, rather than cold leftovers, may be crisper.

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Dinner Snacks & Appetizers Vegan Plant Based American

Tofu Fried Chicken: Crispy Vegan KFC-Style Nuggets

Name: Tofu Fried Chicken: Crispy Vegan KFC-Style Nuggets
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 4 servings
Ingredients: 1 14 oz container extra-firm tofu; 2 cups vegan chicken broth; 3/4 cup plain soy milk (or any plant-based milk); 1 teaspoon apple cider vinegar; 1 teaspoon hot sauce; 1/3 cup flour (or gluten-free flour mix); 1/4 cup cornstarch (or potato starch); 1/4 cup cornmeal; 1 teaspoon oregano (or Italian seasoning mix); 1 teaspoon Creole seasoning (or a few dashes of cayenne pepper and 1/2 teaspoon salt); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; 1/4 teaspoon black pepper; 1/4 teaspoon white pepper; 2 cups neutral-flavored oil (or enough to allow the tofu to float in the pan)

By Emma CollinsOct 18, 2026

Prep

30 min

Cook

8 min

Total

38 min

Servings

Jump to recipe

Why this recipe works

Freezing and thawing tofu ahead of time will give you time to press and season tofu with broth on other days.
The seasoned dry mix can be pre-measured for cooking and used to save time in the second dipping process if a second batch of the product is needed.
Small batches of chicken nuggets to fry will stop the nuggets from sticking together.
Small batches ensure that all chicken nuggets will be cooked properly and not have raw or soggy breading in some places.
Cooked leftover nuggets in a 400°F oven for a second serving. Eating leftover nuggets with new nuggets saves the time and effort of preparing new nuggets.
The recipe yields four servings, making it possible to sell nuggets to family or other customers.
Baking and air frying are two ways to prepare breaded tofu products for multiple servings, rather than frying in a deep fryer.

Ingredients

Servings4

•1 14 oz container extra-firm tofu
•2 cups vegan chicken broth
•¾ cup plain soy milk (or any plant-based milk)
•1 teaspoon apple cider vinegar
•1 teaspoon hot sauce
•⅓ cup flour (or gluten-free flour mix)
•¼ cup cornstarch (or potato starch)
•¼ cup cornmeal
•1 teaspoon oregano (or Italian seasoning mix)
•1 teaspoon Creole seasoning (or a few dashes of cayenne pepper and 1/2 teaspoon salt)
•½ teaspoon garlic powder
•½ teaspoon onion powder
•½ teaspoon paprika
•¼ teaspoon black pepper
•¼ teaspoon white pepper
•2 cups neutral-flavored oil (or enough to allow the tofu to float in the pan)

Instructions

1
Freeze a block of extra-firm tofu until solid, then thaw it completely overnight in the refrigerator.
2
Press the frozen tofu to remove as much liquid as possible, then break it into 1-inch cubes and place them in the vegan chicken-flavored broth.
3
While the tofu marinates in the broth, stir the plant-based milk, apple cider vinegar, and hot sauce in a shallow bowl, then let it sit for at least 5 minutes to thicken.
4
Mix the flour, cornstarch, cornmeal, oregano, Creole seasoning, garlic powder, onion powder, paprika, black pepper, and white pepper in a separate bowl until well combined.
5
Heat the oil to 370°F (187°C) in a deep fryer or pan.
6
After the tofu has sat in the broth for at least 15 minutes, dip it into the milk solution and then the flour mixture, coating it well.
7
Quickly dip the tofu back into the milk solution and coat it a second time with the dry flour mixture.
8
Set aside the breaded tofu until about 5 to 6 chunks are ready to fry.
9
Place the breaded tofu in the hot oil and cook for about 3 to 4 minutes, until the bubbling slows and the nuggets are golden brown.
10
Fry in small batches so the tofu pieces can float in the oil without touching.
11
Remove the nuggets with a skimmer basket or tongs and cool them on a paper towel.
12
Repeat until all of the tofu nuggets are cooked, then serve hot with a favorite dipping sauce.