Description
Crispy and flavorful Dill Pickle Tofu Bites are a delicious vegan snack or protein-packed addition to salads and bowls. Extra firm tofu is marinated with dill pickle brine and coated in a savory mixture of cornstarch, garlic powder, and dried dill before being baked to golden perfection. Serve with vegan ranch dressing for a tangy complement to these crunchy, bite-sized treats.
Ingredients
Scale
Tofu and Coating
- 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
Marinade and Cooking
- 1/4 cup dill pickle brine
- 2 tablespoons avocado oil (or another high-heat cooking oil)
Serving
- Vegan ranch dressing, for serving
Instructions
- Preheat and 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 Seasoning: In a small bowl, whisk together the cornstarch, garlic powder, dried dill, and kosher salt until well combined. Set aside this dry mixture for coating the tofu later.
- Marinate and Coat 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 to evenly coat it with the brine and oil. Sprinkle the cornstarch seasoning mixture over the tofu, tossing again until every piece is covered in the flavorful coating.
- Arrange for Baking: Spread the seasoned tofu pieces evenly on the prepared baking sheet, making sure they do not touch each other. This spacing helps ensure the tofu bakes up crispy on all sides.
- Bake and Flip: Bake the tofu on the top oven rack for 20 minutes. Remove the tray and carefully flip each tofu piece using tongs or a spatula. Return the baking sheet to the oven and continue baking for another 20 to 25 minutes, or until the tofu is golden brown and crispy.
- Serve: Serve the tofu bites warm, paired with vegan ranch dressing as a tasty snack. They also work wonderfully as a protein-rich topping for salads, grain bowls, or wraps.
- Storage and Reheating: Let any leftover tofu bites cool completely, then store them in an airtight container in the refrigerator for up to 5 days. To restore their crispiness when reheating, use an air fryer, toaster oven, or conventional oven.
Notes
- Pressing the tofu well before starting is important to achieve a crispy texture.
- For extra crispiness, avoid overcrowding the baking sheet so the tofu pieces can bake evenly.
- Adjust the amount of dill pickle brine to your taste preference for tanginess.
- Leftover tofu bites reheat best in an air fryer or oven to maintain crunchiness.
- This recipe is naturally vegan and gluten free if gluten-free cornstarch is used.
