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Vegan Chicken Nuggets


  1. Chickpeas. You can either cook your own from scratch, or use canned chickpeas.

  2. Tomato paste.

  3. Fresh garlic.

  4. Cumin.

  5. Turmeric.

  6. Salt. You can adjust the amount depending on your own preference.

  7. Tahini.

  8. Spelt flour. You can also use oat flour or chickpea flour.

  9. Extra firm tofu. If necessary, press it for at least 30 minutes before starting to cook.

  10. Gluten-free breadcrumbs. You can use ordinary breadcrumbs if not avoiding gluten.

  11. Plant based milk of your choice.

See Instructional Video


  1. Whisk the marinade ingredients together in a large bowl, then add the tofu pieces and stir to coat. They should marinate for 10 to 15 minutes to soak in all the flavors.

  2. Preheat the oven, line a large baking sheet with parchment paper, and spray the top with cooking spray. Whisk together the soy milk and cornstarch in a bowl to combine.

  3. Add the cornflakes, spices, salt, and pepper to a food processor and pulse until coarse crumbs form. Pour the mixture into a medium bowl and set up your station so the milk/cornstarch is first and the cornflake mixture is second.

  4. Dip the tofu in the wet mixture first, then roll in the cornflakes. Place each piece on the baking sheet when they’re fully coated.

  5. Spray the nuggets with cooking oil, then bake for 15 minutes. Flip, then bake for another 15 minutes. Serve hot with your favorite dip and enjoy!


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