Crispy Ranch Tofu "Chicken" Nuggets with Maple-Mustard Sauce {easy vegan recipe} - food to glow (2024)

Pop these crispy baked tofu nuggets in a sandwich, on your favourite salad, or dip them in my easy maple-mustard sauce. These versatile little vegan bites are utterly delectable any way you eat them, and super easy to make! An easy, nutritious, family- and party-friendly recipe.

I have to admit being more than a little partial to crunchy-coated finger foods. And all the best finger foods are at parties. Tempura-battered prawns, mozzarella sticks, jalapeño poppers – irresistible.

As anyone who knows me knows, I am not one for a big party. Small gatherings, fine. But noisy, jostling affairs leave me a bit panicky. I’ve never been able to master the multi-tasking involved in holding a filled glass in one hand, a plate in another and making informed small-talk. Never mind if there is a fork involved. I am a single-ingredient recipe for a party-induced disaster if ever there was one: clumsy, a bit hard of hearing and surprisingly shy.

One thing I always avoid at parties – besides loud people, food on skewers and “mystery” co*cktails – is anything that purports to be chicken nuggets. I don’t “do” chicken, and even if I did I am never sure of what is actually in commercially made chicken nuggets.

I like knowing what is in my food. I bet you do too.

I know what is in these vegan tofu nuggets. And what is more they are fricking awesome. They don’t taste like chicken of course, but the seasoning, crispy crunchy outside and soft but firm inside is as tempting as anything out of a fast food joint (but better, obvs).

I have never made anything like this as I always assumed that tofu nuggets would be bland, being covered only in a thin blanket of seasoned crumbs and then baked. I suppose I could have marinated them first, but I wanted to make them quick, convenient and family-friendly. And I didn’t want to just rely on a sassy sauce to carry them. I wanted them to carry themselves. As delicious – or nearly so – without a sauce as with. Okay, sauce is a given.

What could possibly fit the bill? Ranch.

Ranch is not a anything farmyardy, of course. Rather ranch denotes those distinctive flavours that all Americans know and love in their favourite salad dressing. And instead of dipping the ranch tofu nuggets in ranch dressing (yawn), I’ve plumped for a indeed sassy blend of vegan mayo, maple syrup and Dijon mustard. Oh. My. Days. The family LOVED this combination so much. I have to admit that it isn’t bad. Not bad at all. I might even serve these at a party. A teeny, tiny party of one. 😉

Just kidding! These nuggets are made for sharing. I’ve written the recipe up as for three, but it is easily doubled, quadrupled, octupled – whatever. Or just serve them for a delicious family dinner with baked sweet potato wedges and salad or steamed broccoli.

What is in ranch dressing seasoning?

Ranch dressing seasoning is not a set-in-stone recipe. The basics are usually what I have in this blend: dried dill, dried parsley, freeze-dried chives, dried garlic and onion granules, and pepper. Usually salt goes in too but the sauce is salty enough to satisfy. Add it if you wish – about a half a teaspoon.

One of the main ingredients in the usual ranch dressing seasoning blend is also buttermilk powder. I’ve never seen it here in the UK. Because I wanted to make this suitable for most anyone, regardless of diet or ingredient availability, I’ve not tried to get it for myself for this recipe.

I did add lactic acid powder though. This odd little white powder is used in making some vegan cheeses. But you don’t need to use it, and I don’t include it in the recipe as it is so niche. It just adds a little tang. I also use it on popcorn to make a kind of salt and vinegar popcorn. If you want some tang and possess amchoor (dried sour mango) powder, use a pinch of that. But again, not necessary. The amount in this recipe makes enough for the whole recipe but increase it to keep on hand to make your own ranch salad dressing with pourable buttermilk and mayonnaise. If using my dressing recipe, just ditch the fresh herbs and stick to the traditional dried mix.

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How do I make these vegan tofu “chicken” nuggets?

There are a few steps to make the tofu chicken nuggets, but they are easy. So easy that you may want to do this with children. Just expect a HUGE mess. 🙂

Step one – make the seasoning mix and then set it aside.

Step two – lightly press then slice the tofu. I ask you to use extra firm tofu (it should say whether it is on the pack). If you suspect yours is not extra firm – and it should at least be firm, and say as such – wrap it in a tea towel and lay a few heavy-ish books or a tray topped with a a water-filled pan. In 10 minutes the excess water will be away. Cut the tofu into however size and shape pieces that you like. Nothing too small though or they might toughen up in the oven.

Step three – stir together the batter of water, flour (gf is fine), some of the ranch seasoning and optional turmeric (it’s for colour rather than nutrition here). Let it sit for 10 minutes.

Step four – mix the panko breadcrumbs, nutritional yeast and the rest of the seasoning mix.

Step five – dip each piece of tofu into the batter until completely coated, then dredge lightly in the crumbs.

Step six – lay the coated tofu on a parchment paper-lined baking tray and bake for 20 minutes, turning once. I also add a swipe of homemade garlic oil on the second flip (not in recipe). That’s essentially it! Easy, huh?

We love these tofu “chicken” nuggets with the heavenly maple-mustard sauce, but if you just want ketchup, go right ahead. That option will have less fat too. I vote maple-mustard sauce! What gets your vote? And, are you a party animal or a party pooper?

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RIPE FOR PINNING!

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