Looking for a snack that’s crispy, crunchy, and utterly addictive? These Vegan Popcorn Nuggets are your new go-to.
Perfectly seasoned and breaded plant-based “chicken” pieces, lightly fried to golden perfection, and paired with your favorite dipping sauce. what more could you want in a snack?
Think crispy, bite-sized nuggets that deliver all the satisfaction of your favorite comfort food, but made completely plant-based!
I whipped up these nuggets for a weekend movie night, and let me tell you, they were the star of the show.
Paired with a refreshing glass of Ranch Water and a side of spicy Buffalo Sauce, they were an instant hit. Everyone at the table kept going back for more!
What makes these vegan nuggets so special? They have the perfect crunchy exterior and a tender interior that makes them feel just like your favorite fast-food popcorn chicken—but without any of the guilt.
Plus, they’re versatile enough to be paired with any sauce you like, from creamy ranch to tangy BBQ or, of course, that bold buffalo heat.
These Vegan Popcorn Nuggets are the perfect snack for parties, movie nights, or anytime you’re craving a crispy bite-sized treat.
So why not take your snacking to the next level with these easy-to-make, delicious nuggets?
Why You’ll Love These Popcorn Nuggets?
- Crispy Crunch: Every bite is packed with satisfying crunch.
- Perfect for Dipping: Pair with buffalo sauce or any dip of your choice.
- Customizable: Change up the seasoning to suit your tastes!
- Crowd-Pleaser: They’re always a hit at parties and gatherings.
Vegan Popcorn Nuggets Recipe
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Spoon or spatula
- Small bowl for sauce
- Knife for chopping parsley
Ingredients
- 1 15- ounce package extra firm tofu drained
- 1/2 cup non-dairy milk unsweetened
- 1/2 cup buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne optional
- 4 cups potato chips* crushed into crumbs
- olive oil spray
- fresh parsley optional for serving
FOR THE BANG BANG SAUCE
- 1/4 cup vegan mayo
- 2-3 tablespoons sriracha
- 1 tablespoon rice vinegar
Instructions
- Combine non-dairy milk, buffalo sauce, and seasonings in a bowl. Add tofu pieces and press to submerge. Refrigerate for at least 30 minutes to marinate.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Dip tofu pieces into crushed potato chips, coating evenly. Place on the prepared baking sheet and spray with olive oil.
- Bake for 20-25 minutes, flipping halfway through, until browned and crispy.
- While the tofu bakes, make the bang bang sauce by mixing vegan mayo, sriracha, and rice vinegar in a small bowl.
- Let tofu cool slightly, top with chopped parsley, and serve with the bang bang sauce. Enjoy!
10 Expert-Level Variations for Vegan Popcorn Nuggets!
- Soy Sauce Twist: Add 1 tablespoon of soy sauce or tamari to the marinade for a savory umami flavor that balances the buffalo sauce’s heat.
- Crispy Coating: Instead of just using potato chips, try combining Panko breadcrumbs with crushed cornflakes for an even crunchier, more textured crust.
- Smoky Sweet Flavor: Mix in 1 tablespoon of maple syrup or agave to the buffalo marinade for a sweet and smoky contrast to the heat of the buffalo sauce.
- Vegan Parmesan: Sprinkle nutritional yeast or vegan parmesan over the tofu before baking for a cheesy, savory depth of flavor.
- Spicy Buffalo Sauce: Add extra cayenne pepper or a few drops of hot sauce to the buffalo sauce for an intensified spicy kick.
- Air-Fried Option: Instead of baking, cook the tofu in an air fryer at 375°F for 12-15 minutes, flipping halfway, to get an even crispier texture without extra oil.
- Tangy Zing: Swap rice vinegar for lemon juice in the bang bang sauce for a more pronounced tartness that complements the spiciness of the tofu.
- Herbed Dip: Add a teaspoon of fresh minced basil or cilantro to the bang bang sauce for an herbal flavor contrast that brightens the dish.
- Buffalo Ranch: Mix 2 tablespoons of vegan ranch dressing into the bang bang sauce to create a rich, creamy contrast to the heat from the buffalo sauce.
- Veggie Pairing: Serve the crispy tofu over a bed of fresh greens like arugula or spinach, and drizzle with extra bang bang sauce for a satisfying, healthy main course or salad.
