Sour Cream & Onion Chick’n Tofu Nuggets
"The fam & I had these tasty little flavor bombs last night. We mixed them in with our favorite pesto pasta. The textures & flavors were just perfect. I was inspired by a recipe that I came across in the @nytcooking that I just had to veganize. Sour cream & onion foreverrrr 🤤🤤🤤"
-- @thevegansara
A Note from Feedfeed

These vegan baked sour cream and onion tofu nuggets have a crisp Panko coating and can be marinated one day ahead for a simple and delicious appetizer or tossed into a salad@thevegansara recommends freezing and thawing the tofu block before marinating for a "meatier" texture. 


  • 1 block extra firm tofu, and cut into 12 pieces
  • 1/ 2 cup dairy-free sour cream
  • 2 tablespoons chopped chives
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons onion powder
  • Sea salt and fresh ground black pepper, to taste
  • 1 1/ 2 cups panko breadcrumbs
  • 1 1/ 2 tablespoons, divided onion powder
  • Lemon wedges, for serving


  • Step 1

    Season tofu pieces with salt and pepper. Set aside.

  • Step 2

    In a shallow dish or storage container, combine the sour cream, chives, lemon juice, and onion powder. Add the tofu pieces and toss to coat completely. Cover refrigerate for at least 4 hours or overnight (for best results).

  • Step 3

    In a non-stick pan over medium heat, toast the panko crumbs in batches until golden. Transfer the toasted bread crumbs to a shallow bowl and add the remaining 2 teaspoons onion powder. Season with salt and pepper.

  • Step 4

    Preheat oven to 400ºF and line a baking sheet with parchment paper and place a wire rack on top.

  • Step 5

    Dredge the marinated tofu pieces in the panko, using a spoon to press panko crumbs into the tofu and transfer to the prepared baking sheet.

  • Step 6

    Bake for 20-30 minutes until the coating is crisp and tofu nuggets are firm. Serve with a squeeze of lemon and enjoy.