Crispy Pickle Tofu Snack (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 blocks (14 ounces each) extra-firm tofu, well-pressed
02 -
1/2 cup cornstarch
03 -
2 teaspoons garlic powder
04 -
1 1/2 teaspoons dried dill
05 -
1 teaspoon kosher salt
06 -
1/4 cup dill pickle juice
07 -
2 tablespoons avocado oil or any high-heat oil
→ For Serving
08 -
Vegan ranch dressing (if desired)
# Instructions:
01 -
Set your oven to 425°F. Cover a baking sheet with parchment paper or a silicone baking mat. Take your pressed tofu and tear it into irregular bite-sized pieces for a rustic texture, or slice it into small cubes if you prefer a neater look.
02 -
In a small mixing bowl, combine the cornstarch with the garlic powder and dried dill. Give it a good whisk and set it aside for now.
03 -
Place your tofu pieces in a medium-sized bowl. Pour in the pickle juice and oil, then gently toss everything together with a spatula until each piece is nicely coated. Sprinkle your cornstarch mixture over the top and toss again to get an even coating on all sides. Spread the coated tofu onto your prepared baking sheet, making sure the pieces don't overlap or touch each other.
04 -
Pop the baking sheet on the top rack of your preheated oven and let it bake for 20 minutes. When the timer goes off, take the sheet out and carefully flip each piece of tofu over using tongs or a spatula.
05 -
Return the pan to the top oven rack and bake for another 20 to 25 minutes. You're looking for a beautiful golden color and a nice crispy exterior.
06 -
Serve these crispy bites while they're still warm. They're perfect with ranch dressing for dipping, scattered over grain bowls, tucked into wraps, or piled on top of fresh salads for extra protein.
# Notes:
01 -
Cornstarch Swap: You can use the same amount of tapioca starch or arrowroot powder instead of cornstarch, though your tofu won't get quite as crispy.
02 -
Make Your Own Ranch: Mix 4 ounces of unsweetened coconut yogurt with 2 teaspoons each of fresh dill and chives (chopped), 1 1/2 teaspoons nutritional yeast, 1 teaspoon apple cider vinegar, 1/2 teaspoon each of garlic powder, onion powder, and kosher salt, plus just a pinch of paprika. Stir everything together and let it sit for about 10 minutes before serving to let the flavors meld.
03 -
Leftovers keep well in a sealed container in the fridge for up to 5 days. For best results, reheat them in an air fryer, toaster oven, or regular oven to bring back that crispy texture.