Crispy Tofu Chicken Fingers (Easy Vegan!)
These Crispy Tofu Chicken Fingers are crunchy on the outside, tender on the inside, and packed with savory chicken-style flavor. Made with tofu, they’re easy to make, super crispy, and perfect for dipping into ketchup, ranch, plum sauce, or vegan honey mustard.
Servings: 4
Ingredients
For the tofu:
- 1 block (14 to 16 oz) extra-firm tofu drained
Marinade:
- 1 cup plant-based milk (soy works best)
- 1 tablespoon pickle juice or lemon juice
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon vegetable broth powder
- ½ teaspoon salt
Flour coating:
- ¾ cup all-purpose flour
- 1 ½ tablespoons nutritional yeast (optional but recommended)
- ¾ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
Crispy coating:
- 1 cup panko breadcrumbs (or cornflake crumbs)
- Oil spray as needed
Instructions
- Prepare the tofu: Cut the tofu into chicken finger-sized strips or nuggets.
- Marinate: In a shallow bowl or sealable container, whisk together the plant-based milk, pickle juice, poultry seasoning, garlic powder, onion powder, vegetable broth powder, and salt. Add the tofu and gently toss to coat. Marinate for at least 30 minutes or overnight in the fridge.
- Prepare the coatings: In one shallow bowl, mix together the flour, nutritional yeast (if using), paprika, garlic powder, onion powder, and salt. Add the panko breadcrumbs to a second bowl.
- Bread the tofu: Remove a piece of tofu from the marinade and coat it in the flour mixture. Dip it back into the marinade, then coat in the panko breadcrumbs, pressing gently so the coating sticks well. Place on a parchment-lined tray or plate and repeat with the remaining tofu.
- Air fryer method (recommended): Preheat the air fryer to 400°F (200°C). Spray the tofu generously with oil. Air fry for 16 to 18 minutes, flipping halfway through, until golden brown and crispy.Oven method: Preheat the oven to 425°F (220°C). Place the breaded tofu on a parchment-lined baking sheet and spray generously with oil. Bake for 25 to 30 minutes, flipping halfway through, until crispy and golden brown.
- Serve: Serve hot with ketchup, vegan ranch, plum sauce, BBQ sauce, or vegan honey mustard.
Notes
Make ahead: Bread the tofu and refrigerate for up to 24 hours before cooking.
Panko vs. cornflakes: Panko breadcrumbs give the crispiest, crunchiest texture, while crushed cornflakes create a slightly lighter coating that tastes more like classic fast food chicken fingers. Both work great, so use whichever you prefer.
Oil-free option: Skip the oil spray and bake or air fry as directed, though the coating will be slightly less golden and crispy.
Gluten-free option: Use gluten-free flour and gluten-free panko breadcrumbs.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in the air fryer or oven until hot and crispy again. The microwave will soften the coating.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 322kcal | Carbohydrates: 37g | Protein: 22g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 0.1mg | Sodium: 768mg | Potassium: 376mg | Fiber: 3g | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 4mg | Calcium: 198mg | Iron: 5mg
Find it online:
https://itdoesnttastelikechicken.com/crispy-tofu-chicken-fingers/Scan the QR code for updates, tips, and to ask me any questions!
