Wendy's Spicy Chicken Nugget Recipe
This vegan twist on Wendy’s iconic spicy nuggets features crispy, golden tofu coated in bold, flavorful seasonings. Perfectly spiced and irresistibly crunchy, these nuggets pair well with a variety of dipping sauces for the ultimate plant-based comfort food experience.
Equipment
- Slotted spoon
- Baking sheet
- Wire rack
- Whisk
- Mixing bowls
Ingredients
- 5 eggs worth of egg replacer, prepared
- 1 tsp cayenne powder
- Canola oil, for frying
- 1 tsp black pepper
- 1 tsp sea salt
- 2 cups double strength no chicken, chicken-style vegetable broth
- 2 blocks extra firm tofu, pressed & torn into bite-sized nuggets
- 1 cup plain breadcrumbs
- ½ cups all-purpose flour
- 1 tsp garlic powder
- ⅓ cup Franks Hot Sauce
- 1 tbsp paprika
- 1 tsp onion powder
Instructions
- Soak tofu nuggets in chicken-style broth for at least 15 minutes or up to 2 days.
- Mix flour, breadcrumbs, and spices in a bowl.
- In another bowl, combine egg replacer with hot sauce.
- Dredge tofu in flour mixture, then the egg replacer, and back in the flour.
- Place coated tofu on a rack while heating oil to 365°F.
- Fry tofu in batches for 3–5 minutes until golden.
- Drain on a wire rack and serve with your favorite vegan dipping sauces.
Notes
- Marinate tofu longer for a deeper flavor.
- Adjust cayenne for your preferred spice level.