Vegan Chick-fil-a Style Tofu Nuggets

The saying often goes the “secret’s in the sauce”. This recipe is no exception! Well, all in the batter, that is!

Here in the South, Chick- fil-a has a cult-like following. Of course the reason for everyone’s addiction isn’t the chicken (let’s be real, no one eats plain meat), but the unique breading and sauces. What’s the key to making this chick-fil-a style tofu nuggets? Dill pickle juice!

For me, there are lots of reasons to avoid Chick-fil-a. For starts, they are selling extremely unhealthy fast food and like most places serving the flesh of animals, they support animal cruelty. It’s come out several times that the restaurant chain sources their chicken from suppliers involved in extreme inhumane treatment of these poor creatures. Footage has exposed chickens being scalded and boiled alive, workers kicking the chickens, and more. Not to mention the chickens are sick and can barely get up and move around. This is common in ALL CAFO‘s (concentrated animal feeding operations) AKA factory farms. Sadly, chickens are one of the most abused and exploited animals on the planet.

So why not skip all that unnecessary harm (to your body and the chickens) by creating these delicious Tofu Nuggets!? But before we get into the recipe, let’s chat about soy for a quick minute. Soy, which is what tofu is made of, gets a bad rep these days. That’s because there’s a lot of conflicting information out there, but this is mainly due in part to the wide variation in which soy has been studied.

Soy is a staple diet item of millions of people across the world and in cultures that actually have LOWER cases of breast cancer, thyroid issues, and infertility. So what gives?! I’ll do a longer post about this subject soon, but until then, you can read more about it through studies here and here.

These Tofu Chick-fil-a Style Nuggets are a perfect snack for kids, served at a party, or as a fun addition to the weekly dinner menu!

Vegan Chick-fil-a Style Tofu Nuggets

Makes 3-4 servings


  • 1 package extra firm tofu


  • 1/3 cup dill pickle juice (or other fermented juice*)
  • 1/2 cup nutritional yeast
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tbsp brown rice flour
  • 1 tbsp tamari sauce
  • 1/2 tsp vegetable bouillon
  • sprinkle of salt

BBQ Mustard Sauce:

  • 2 tbsp vegan mayo
  • 2 tsp BBQ sauce
  • 1 heaping tsp Dijon mustard


  1. Preheat oven to 425º. Line a baking sheet with parchment paper and set aside.
  2. Open tofu package, drain water, and use paper clothes to gently press out as much water as you can in the tofu.
  3. In a large bowl, use hands to break up tofu into little “nugget” shapes.
  4. Mix batter ingredients well in a small bowl and pour over tofu. Using a spatula, gently toss, making sure all the tofu is coated.
  5. Spread out in one layer on baking sheet and bake for 30 to 35 minutes or until they reach the desired brownness.
  6. Serve with BBQ mustard sauce or sauce of choice. Enjoy!

*Note: I have tried a combination of others fermented juices that work just as well as pickle juice, each one giving a different flavor profile. A yummy combo I’ve done is 1/2 sauerkraut liquid and 1/2 olive juice.

Did you make this recipe? Be sure to tag @therefinedhippie on Instagram and include the hashtag #therefinedhippie!