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Close-up shot of crispy tofu pieces arranged on a plate, topped with fresh chopped parsley, with a small bowl of bang bang sauce on the side

Vegan Popcorn Nuggets Recipe

This crispy Vegan Popcorn Nuggets are marinated in spicy, tangy sauce, coated in crunchy potato chips, and baked to perfection. Served with a creamy bang bang sauce, it's a tasty, plant-based appetizer!
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine vegan
Servings 25
Calories 101 kcal

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.
    Close-up shot of a glass bowl on a kitchen counter with non-dairy milk, buffalo sauce, and seasonings being mixed, with tofu pieces submerged in the marinade
  • 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.
    Close-up shot of hands dipping marinated tofu pieces into crushed potato chips, then placing them onto a parchment-lined baking sheet, with olive oil being sprayed over them
  • Bake for 20-25 minutes, flipping halfway through, until browned and crispy.
    Close-up shot of tofu pieces on a baking sheet, freshly baked to a golden brown and crispy texture, with a kitchen timer in the background."
  • While the tofu bakes, make the bang bang sauce by mixing vegan mayo, sriracha, and rice vinegar in a small bowl.
    Close-up shot of a small bowl with vegan mayo, sriracha, and rice vinegar being mixed together with a spoon on a countertop
  • Let tofu cool slightly, top with chopped parsley, and serve with the bang bang sauce. Enjoy!
    Close-up shot of crispy tofu pieces arranged on a plate, topped with fresh chopped parsley, with a small bowl of bang bang sauce on the side