Description
This Dill Pickle Tofu Recipe features crispy baked tofu bites tossed in tangy pickle brine and a flavorful dilly seasoning mix. Perfect as a crunchy appetizer, snack, or salad topping, this vegan and gluten-free dish delivers a deliciously briny punch and satisfying texture with every bite.
Ingredients
Tofu Bites
- 2 14 ounce blocks extra firm tofu, pressed
- 1/2 cup cornstarch
- 2 teaspoons garlic powder
- 1 1/2 teaspoons dried dill
- 1 teaspoon kosher salt
- 1/4 cup dill pickle brine
- 2 tablespoons avocado oil or another high-heat cooking oil
Optional Vegan Ranch Dip
- 4 ounces unsweetened coconut yogurt (e.g., cocojune)
- 2 teaspoons fresh chopped dill
- 2 teaspoons fresh chopped chives
- 1 1/2 teaspoons nutritional yeast
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- Pinch of paprika
Instructions
- Prep the Tofu: Preheat your oven to 425°F and line a baking sheet with a silicone mat or parchment paper. Tear or cut the pressed tofu into bite-sized chunks to mimic a meat-like texture.
- Mix Dry Seasonings: In a small bowl, whisk together the cornstarch, garlic powder, and dried dill until well combined. Set aside for coating.
- Season the Tofu: Place the tofu pieces into a medium-sized bowl. Pour in the dill pickle brine and avocado oil, then toss gently with a spatula until all tofu chunks are evenly coated. Sprinkle the dry seasoning mixture over the tofu and toss again to fully cover each piece.
- Arrange for Baking: Transfer the coated tofu onto the prepared baking sheet, spreading the pieces out evenly so they don’t touch. This helps them crisp up properly.
- Bake the Tofu: Bake on the top rack of the oven for 20 minutes. Then, carefully remove the baking sheet and flip each tofu bite. Return the pan to the oven and bake for an additional 20 to 25 minutes, or until golden brown and crispy.
- Prepare the Optional Ranch Dip: While the tofu bakes, mix the coconut yogurt, fresh dill, chives, nutritional yeast, apple cider vinegar, garlic powder, onion powder, kosher salt, and a pinch of paprika together. Let it sit for about 10 minutes to meld flavors before serving.
- Serve: Serve the dill pickle tofu bites warm, either alone as a snack or with the vegan ranch dip. They also make a fantastic topping for salads, grain bowls, or wraps.
- Store Leftovers: Store any leftover tofu bites in an airtight container in the refrigerator for up to 5 days. Reheat in an air fryer, toaster oven, or conventional oven to restore their crispiness.
Notes
- Cornstarch Substitute: Use equal amounts of tapioca starch or arrowroot powder instead of cornstarch for a slightly less crispy texture.
- Pressing Tofu: Make sure to press the tofu thoroughly to remove excess moisture to achieve the best crispy texture when baking.
- Ranch Dip Variations: The optional vegan ranch dip can be customized with your preferred herbs or spices to suit your taste.
- Reheating Tips: Avoid microwaving leftovers to keep tofu crispy; instead, reheat in an air fryer or oven for best results.
