Description
Crispy, flavorful Dill Pickle Tofu Bites baked to golden perfection, ideal as a snack or protein-packed addition to salads and bowls. This vegan recipe combines tangy dill pickle brine with aromatic garlic and dill seasonings, coated in cornstarch for a satisfying crunch.
Ingredients
Scale
Tofu and Marinade
- 2 (14 ounce) blocks extra firm tofu, pressed
- 1/4 cup dill pickle brine
- 2 tablespoons avocado oil (or another high-heat cooking oil)
Dry Coating
- 1/2 cup cornstarch
- 2 teaspoons garlic powder
- 1 1/2 teaspoons dried dill
- 1 teaspoon kosher salt
Serving
- Vegan ranch dressing, for serving
Instructions
- Prepare Tofu: Preheat the oven to 425°F (220°C) and line a baking sheet with a silicone mat or parchment paper. Tear the pressed tofu into bite-sized chunks for a more natural, meat-like texture, or cut into small cubes if preferred.
- Mix Dry Ingredients: In a small bowl, whisk together the cornstarch, garlic powder, dried dill, and kosher salt until well combined. Set aside for later use.
- Coat the Tofu: Place the tofu pieces in a medium mixing bowl. Pour in the dill pickle brine and avocado oil. Using a spatula, gently toss the tofu until evenly coated with the brine and oil. Sprinkle the prepared cornstarch mixture over the tofu and toss again until all pieces are evenly coated with the seasoning.
- Arrange on Baking Sheet: Spread the seasoned tofu pieces evenly on the prepared baking sheet, making sure the pieces do not touch each other to help them bake up crispier.
- Bake Tofu: Bake the tofu in the preheated oven on the top rack for 20 minutes. Remove the baking sheet and carefully flip each piece of tofu using tongs or a spatula. Return the tray to the oven and bake for an additional 20 to 25 minutes, or until the tofu is golden brown and crispy.
- Serve: Serve the tofu bites warm as a snack with vegan ranch dressing, or use them as a protein-packed topping for grain bowls, salads, or wraps.
- Storage: Allow any leftovers to cool fully, then store in an airtight container in the refrigerator for up to 5 days. For best results, reheat using an air fryer, toaster oven, or conventional oven to restore crispiness.
Notes
- Press tofu well to remove excess moisture for better crispiness.
- Tearing tofu instead of cubing gives a more natural, meat-like texture.
- Do not overcrowd the baking sheet to ensure even crisping.
- Use avocado oil or any high-heat oil to prevent burning at high oven temperature.
- Store leftovers in the fridge and reheat in an air fryer or oven to maintain crunch.
