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This Dill Pickle Tofu Recipe tosses tofu nuggets in pickle juice and a dilly seasoning combine earlier than they’re baked within the oven, supplying you with a crunchy and briny appetizer to serve at events, prime on a salad, or take pleasure in as a snack! Vegan and Gluten-Free.
Want a snack to deliver to the social gathering? Encompass these Dill Pickle Tofu Bites with vegan ranch dip and watch as they disappear! Golden and crispy with no scarcity of basic dill pickle flavors, they’re a straightforward and addictively scrumptious appetizer everybody will love.
Desk of Contents
Crispy, Dilly, and Briny Baked Tofu
These Dill Pickle Tofu Bites mix the briny, tangy goodness of dill pickles with golden and crispy baked tofu. Two of my favourite issues in a single incredible snack or protein-packed salad topping!
Similar to with my Buffalo Tofu Bites, these tofu nuggets are tender on the within and golden brown and crispy on the surface. I tossed them in pickle juice and many dill and garlic powder earlier than baking them within the oven to offer them the identical tangy, candy, and briny flavors as actual dill pickles.
I can’t resist snacking on a batch with vegan ranch dressing for dunking, however the bites are additionally good for topping salads and grain bowls, stuffing into vegetable wraps, and a lot extra. They keep recent within the fridge all week, so you need to use the extras any means you want!
Elements for Vegan Pickle Tofu Bites
Not solely is that this scrumptious snack able to eat in about 40 minutes, nevertheless it’s additionally simple to make with simply 7 pantry-staple components! These are the important thing gadgets you’ll want:
- Further Agency Tofu: use both further agency or tremendous agency tofu (pressed forward of time). Each don’t include a lot water and can give the bites a meatier texture.
- Cornstarch: it’s the key to creating the crispiest tofu ever. An equal quantity of tapioca starch or arrowroot powder may even work effectively instead however the tofu might be barely much less crispy.
- Herbs and Seasonings: a mix of garlic powder, dried dill, and salt is mixed with the cornstarch to make a herby and savory coating for the tofu.
- Pickle Brine: the tofu items are tossed in dill pickle brine (the liquid in a jar of dill pickles) to offer them their signature salty, candy, and tangy flavors. I’m an enormous fan of dill pickles and often have a jar already open in my fridge! The brine is a good secret ingredient to show to after I wish to add a pop of pickled flavors to numerous dishes, like my Dill Pickle Pasta Salad.
The way to Make Dill Pickle Tofu Bites
- Whisk the cornstarch, garlic powder, and dried dill collectively in a small bowl.
- Add the tofu chunks to a bowl and toss them with the pickle brine and oil. Sprinkle the seasoned cornstarch combination over prime and toss once more. Switch the tofu to a ready baking sheet.
- Bake the tofu for 20 minutes. Fastidiously flip every bit, then proceed baking till the tofu is golden and crispy.
- Serve the nice and cozy dill pickle tofu bites along with your favourite dipping sauce on the facet. Take pleasure in!
Caitlin’s Cooking Ideas
- Tear the tofu for the perfect texture: You’re greater than welcome to slice the tofu into small cubes however I extremely advocate tearing it into meaty chunks as a substitute. Their tough edges and nugget-like form give these dill pickle flavors one thing to stay to!
- Marinate the tofu to improve the dill pickle flavors: After tossing the nuggets within the oil and pickle brine, place the bowl within the fridge and let the tofu marinate for at least half-hour or as much as 24 hours to actually amp up the flavour.
- Bake on the highest rack: I like to recommend baking the tofu on the highest oven rack to encourage every bit to show golden brown and turn into crispy on the surface and tender on the within.
Serving Recommendations
Serve the dill pickle tofu nuggets as quickly as they arrive out of the oven with vegan ranch dip or one other creamy dipping sauce, like this Vegan Chipotle Mayo, for the last word social gathering snack. Or, deal with your self to the entire batch! As a self-proclaimed dill pickle lover, that is one in every of my favourite simple vegan snacks to maintain all to myself.
You can too serve the dill pickle tofu on salads, grain bowls, and in veggie wraps for an additional enhance of protein. Full the meal with a drizzle of vegan ranch and your favourite uncooked or roasted greens.
When you’re in search of extra vegan baked tofu recipes, you’ll additionally love this Saucy Gochujang Tofu, this Bang Bang Tofu, this Teriyaki Tofu, and this Rosemary Garlic Tofu!
The way to Retailer Dill Pickle Tofu
I like to recommend serving the baked tofu bites recent out of the oven, as that is once they’re the crunchiest. Any leftovers could be saved in an hermetic container within the fridge for as much as 5 days. Freezing will not be really helpful.
One of the best ways to reheat the baked tofu nuggets is within the air fryer, toaster oven, or oven at 350ºF for 10 to fifteen minutes or till warmed via and crisp once more. Don’t reheat them within the microwave as a result of it would make them soggy.
Substitutions and Variations
- For Tofu Slabs: Slice the block of tofu into extensive rectangular slabs in the event you’d relatively make dill pickle tofu sandwiches. Season and coat the slabs as regular, bake them in a single layer on the baking sheet till crispy, and layer on toasted bread with ranch dressing, a tomato slice, pickle slices, and lettuce.
- Oil-Free Choice: You may omit the oil from the recipe however the tofu is not going to turn into as golden.
Recipe FAQs
Sure, the tofu needs to be pressed so as to drain as a lot extra water as attainable. To press tofu, wrap the block in a clear kitchen towel and place one thing heavy on prime, like a forged iron skillet or a couple of cookbooks. Let it drain for 15 to half-hour earlier than going forward with the recipe.
You’ll be able to, however they’ll be a bit of drier on the within. Air fry the bites in a single layer at 375ºF for 15 to twenty minutes, shaking the basket each 5 to 10 minutes (chances are you’ll must cook dinner them in two batches).
The salty and briny pickle juice will add a vinegary pop of taste to creamy sauces, veggie or tofu marinades, salad dressings, and creamy soups. If the rest, use it as a chaser after downing a shot of whiskey (pickleback photographs, anybody?)!
Take pleasure in! When you make this recipe and resolve to share it on Fb or Instagram, don’t overlook to tag me @FromMyBowl + #FromMyBowl! I might additionally adore it in the event you may depart a remark beneath with a recipe ranking! Thanks for the assist 
- 2 14 ounce blocks further agency 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 one other high-heat cooking oil
- Vegan Ranch for serving (non-obligatory)
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Prep: Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a extra meat-like form and texture, or minimize into small cubes.
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Dry Seasonings: Whisk the cornstarch, garlic powder, and dried dill collectively in a small bowl. Put aside.
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Season the Tofu: Add the tofu to a medium bowl and add within the pickle brine and oil. Toss with a spatula till evenly coated, then sprinkle the cornstarch combination on prime and toss once more. Switch to the ready baking sheet and unfold out the tofu items so that they aren’t touching.
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Bake: Bake on the highest rack of the oven for 20 minutes. Take away the baking sheet from the oven and thoroughly flip every bit of tofu. Return to the oven and bake on the highest rack for an additional 20 to 25 minutes, till the tofu is golden and crispy.
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Serve: Serve heat, as desired. I prefer to serve this baked tofu with ranch for a snack, or over grain bowls and in wraps for a pleasant protein enhance.
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Retailer: Retailer any leftovers in an hermetic container within the fridge for as much as 5 days. This recipe is greatest reheated within the air fryer, toaster oven, or oven so it will probably get crispy once more.
- Cornstarch: Cornstarch could be changed with equal tapioca starch or arrowroot powder; the tofu might be barely much less crispy.
- Wholesome Ranch Dip (Non-obligatory): Mix 4 ounces unsweetened coconut yogurt (I like cocojune) with 2 teaspoons recent chopped dill, 2 teaspoons recent chopped chives, 1 ½ teaspoons dietary yeast, 1 teaspoon apple cider vinegar, and 1/2 teaspoon every garlic powder, onion powder, and kosher salt, plus a pinch of paprika. Combine effectively and let sit for ~10 minutes for all flavors to mix earlier than serving.
Energy: 500kcalCarbohydrates: 20gProtein: 36gFats: 32gSaturated Fats: 4gSodium: 1100mgCalcium: 500mgIron: 6mg
