Description
These crispy Dill Pickle Tofu Bites are a tangy and savory vegan snack or protein-packed topping perfect for grain bowls, salads, or wraps. Made by coating extra firm tofu in a blend of cornstarch, garlic powder, dried dill, kosher salt, and dill pickle brine, then baked to a golden crunch, these bites deliver bold flavor and satisfying texture without frying. Served warm with vegan ranch dressing, they’re a delicious and easy plant-based treat.
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
Wet Ingredients
- 1/4 cup dill pickle brine
- 2 tablespoons avocado oil (or another high-heat cooking oil)
Serving
- Vegan ranch dressing
Instructions
- Prepare Tofu: Preheat your 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 you prefer.
- Mix Dry Ingredients: In a small bowl, whisk together the cornstarch, garlic powder, dried dill, and kosher salt until well combined. Set this mixture aside for coating the tofu.
- Coat the Tofu: Place the tofu pieces into a medium mixing bowl. Pour in the dill pickle brine and avocado oil, then gently toss the tofu with a spatula until all pieces are evenly coated with the brine and oil. Sprinkle the cornstarch mixture over the tofu, tossing again to coat every piece evenly with the seasoned cornstarch blend.
- Arrange on Baking Sheet: Spread the coated tofu pieces evenly on the prepared baking sheet, being careful not to let them touch each other. Proper spacing ensures maximum crispiness while baking.
- Bake Tofu: Place the baking sheet on the top rack of your preheated oven and bake the tofu for 20 minutes. Carefully remove the sheet, then flip each piece using tongs or a spatula. Return the tofu to the oven and bake for an additional 20 to 25 minutes, or until golden brown and crispy.
- Serve: Enjoy the tofu bites warm as a tasty snack served with vegan ranch dressing, or use them as a flavorful protein topping for grain bowls, salads, or wraps.
- Storage: Allow leftover tofu bites to cool completely before storing in an airtight container in the refrigerator for up to 5 days. To reheat and restore crispiness, use an air fryer, toaster oven, or conventional oven.
Notes
- Pressing the tofu well is crucial to achieve a crispy texture.
- Using avocado oil or another high smoke point oil helps create a golden crust without burning.
- Ensure tofu pieces are evenly coated and spaced apart on the baking sheet to prevent sogginess.
- Reheating in an air fryer or oven helps maintain the crispy exterior.
- Adjust the amount of dill pickle brine to your taste preferences for a stronger or milder pickle flavor.
