July 20, 2020 2 min read

They look cute but we won't underestimate these bite-sized protein snacks! They are packed with kicking flavours from Dibble Chipotle Mayo and perfect to serve with your choice of fresh sides (celery sticks, pickles, or carrots). This vegan tofu nuggets recipe is inspired by the classic Southern American flavours of hot, sweet, and spicy chicken nuggets. This recipe is not only vegan, but it is also a healthier version as it is baked and not fried. But we guarantee you, we made it just as crispy and delicious! Serve them with your choice of sides of pickles, celery or carrot sticks and you can thank us later for these little bites of bliss. 

Prep Time 1 hour

Cook Time 30 minutes

Serves 4

Difficulty Medium


  • 1 block extra-firm tofu, pressed

  • 1 cup almond milk

  • 1 tsp apple cider vinegar

  • 2 tsp Dibble Chipotle Mayo

  • 2 cups all-purpose flour

  • 2 cups breadcrumbs

  • 2 tsp salt

  • 4 Tbsp Dibble Chipotle Mayo

  • 6 long celery sticks, halved


  1. The first step is to press the tofu. You can do this with a tofu presser, or simply you can place the block of tofu on a plate, place kitchen paper towels on the top and bottom to absorb the moisture, and then add something heavy on the top such as a chopping board, books, or more plates. Leave this process for at least 30 minutes (you can also do it overnight). The longer you do it, the firmer the tofu will be.

  2. Once the tofu is pressed, cut into cubes. Set aside.

  3. Preheat the oven to 190°C.
  4. On three separate bowls, prepare your three batters. The first bowl is for the wet batter, almond milk, apple cider vinegar, and 2 tsp of Dibble Chipotle Mayo. Mix thoroughly. 

  5. The second and third bowl is for the dry batters. Fill the second bowl with flour, seasoned with salt. The third bowl is for breadcrumbs.

  6. Start by taking a few pieces of tofu cubes and coat them into the flour bowl, shake off excess, dip them into the wet batter until thoroughly coated, then back into the flour mixture, then back again into the wet batter, and then finally to the breadcrumbs and coat evenly. Repeat this process until all tofu cubes are covered in breadcrumbs.

  7. In a baking tray lined with baking paper, place the tofu cubes and bake in the preheated oven for 30 minutes until golden brown and crispy.

  8. Once the tofu nuggets are fresh out from the oven, transfer into a clean bowl and generously coat with 4 Tbsp of Dibble Chipotle Mayo.

  9. Transfer to a clean plate and serve with a side of fresh celery sticks.

  10. Enjoy!


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