Recreating the classic childhood chicken nugget, without any lil' chickies getting harmed. 

prep time  15-20 mins     total time 30-40 mins     serves 2-4


  • Block (400g) of extra firm tofu
  • 1/2 cup (25g) fresh breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp mustard powder
  • 1 tsp mixed herbs
  • 1 tbsp nutritional yeast
  • Salt and pepper
  • 2 tbsp cornstarch
  • 4 tbsp water
  • Vegetable oil


  1. Drain and press your tofu thoroughly. Chop into rectangular nugget shapes.
  2. Blend up your bread to make the breadcrumbs.
  3. In one bowl, mix the breadcrumbs, garlic powder, onion powder, mustard powder, mixed herbs, nutritional yeast and salt and pepper.
  4. In a second bowl, whisk together the cornstarch and water. 
  5. Heat up about 1/2 an inch of vegetable oil in a pan over high heat. 
  6. Dip each piece of tofu into the cornstarch mixture first, then the breadcrumb mixture, coating on all sides.
  7. When all the tofu is coated, individually add to the pan. Cook on each side for around 5 minutes, or until golden brown. 
  8. When they're fully cooked, remove the pan from the heat and the tofu from the pan. Use a tea towel you don't mind staining/getting dirty (I avoid using paper towels), and dab any excess oil off the tofu until dry. 
  9. Serve with chips, or by themselves as finger food with a side of ketchup. 


  • Use two or three separate bowls for the breadcrumb mixture, to ensure it doesn't become too wet when dipping the tofu from the cornstarch mixture into the breadcrumbs. I do find that towards the end, the pieces of tofu have a hard time picking up the breadcrumb mixture as it starts to gets wetter. 
  • Make sure the oil you're using is vegetable oil, as this works perfectly for deep frying.