Appetizers Plant-based nuggets

Tofu Chickpea Nuggets

Crispy vegan nuggets of tofu and chickpeas, bound with oat and chickpea flour, seasoned with paprika, coated in panko and baked, air-fried or pan-fried.

NF
Tag key
  • NF Nut-Free
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Total 30 min
Prep 15 min
Cook 15 min
Marination —
Servings 3
Difficulty Easy

Ingredients

Nuggets

Coating and cooking

Watch the video

Instructions

  1. Blend the tofu, chickpeas, oat flour, chickpea flour, olive oil, salt, pepper and paprika until the mixture is smooth and even.

    Smooth pale chickpea and tofu paste inside a blender jar

  2. Add the water a little at a time: the dough should be soft but workable. If it is too soft, add more oat flour, a spoonful at a time.

    Soft, thick tofu and chickpea dough in a glass bowl
    Tip: Ours needed about 40 g more oat flour than the post's 30 g, which is why the list says 70 g.

  3. Shape about 15 nuggets and coat them in panko, pressing lightly so the coating sticks well. Lay them on a baking tray lined with baking paper brushed with olive oil, then drizzle a little oil over them.

    Raw nuggets coated in panko lined up on a baking tray lined with paper
    Tip: The oil makes them golden and tastier, so don't skip it.

  4. Bake in a fan oven at 180 °C for about 15 minutes, turning them halfway, or air-fry at 200 °C for about 15 minutes, until golden. Every oven is different, so adjust the time to yours. Serve hot with vegan mayonnaise or your favourite dip.

    Golden baked tofu chickpea nuggets on a wooden board with a bowl of creamy dip
    Tip: To pan-fry instead, heat a pan well over medium-high heat and cook the nuggets in olive oil (about 1 tsp per nugget, added a little at a time) for about 4 minutes a side, until golden and crisp.

Storage & Meal Prep

Keep them in the fridge for up to 3 days, raw or cooked. They also freeze for up to 3 months; frozen nuggets can go straight into hot oil for deep-frying.

FAQ

How many nuggets does this make?

About 15, enough for 3 people.

Can I make them without an oven?

Yes. Cook them in an air fryer at 200 °C for about 15 minutes, or pan-fry them in olive oil over medium-high heat for about 4 minutes a side, until golden and crisp.

My dough is too sticky to shape. What should I do?

Add more oat flour, a spoonful at a time, until the dough is soft but holds its shape. The oat flour gives it structure.

Are they gluten-free?

Not as written: panko and breadcrumbs are made from wheat, and oats are gluten-free only when certified.

What does the nutrition estimate include?

Everything except the salt, pepper, panko and the oil for the tray and drizzle, which are used as needed and not measured. The real values are therefore somewhat higher, especially in calories and carbohydrates.

Interactive Nutrition Map

Recipe ingredients

  • firm tofu200 g
  • chickpeas200 g
  • oat flour70 g
  • chickpea flour60 g
  • extra virgin olive oil2 tbsp
  • water100 ml
  • paprika2.5 g

Per serving

433kcalCalories
24.3gProtein
44.4gCarbs
19.1gFat
10.4gFiber
Sodium181 mg8% DV
Potassium640 mg14% DV
Calcium290 mg22% DV
Iron6 mg33% DV
Magnesium128 mg30% DV
Vitamin C1.5 mg2% DV
Vitamin A22 µg2% DV
Vitamin K12.6 µg11% DV
Folate226 µg56% DV
Vitamin B120 µg0% DV

Estimated per serving from ingredients with nutrition data. Ingredients excluded from calculation are not represented. Missing data may understate values. Daily Values (DV) are based on 2,000 calories.

The Story Behind This Dish

Chicken nuggets without the chicken: here the dough is tofu and chickpeas, blended with oat flour, chickpea flour, olive oil and paprika until smooth, then shaped and coated in panko.

They bake in about 15 minutes and come out golden and crisp on the outside and soft inside. Serve them hot with vegan mayonnaise, or keep a batch in the freezer for a quick snack.

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