Dill Pickle Tofu Bites

This Dill Pickle Tofu Recipe tosses tofu nuggets in pickle juice and a dilly seasoning mix before they’re baked in the oven, giving you a crunchy and briny appetizer to serve at parties, top on a salad, or enjoy as a snack! Vegan and Gluten-Free.

Course Appetizer

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 500kcal

Author Caitlin Shoemaker

Ingredients

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
1/4 cup dill pickle brine
2 tablespoons avocado oil or another high-heat cooking oil
Vegan Ranch for serving (optional)

US Customary - Metric

Instructions

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 more meat-like shape and texture, or cut into small cubes.
Dry Seasonings: Whisk the cornstarch, garlic powder, and dried dill together in a small bowl. Set aside.
Season the Tofu: Add the tofu to a medium bowl and add in the pickle brine and oil. Toss with a spatula until evenly coated, then sprinkle the cornstarch mixture on top and toss again. Transfer to the prepared baking sheet and spread out the tofu pieces so they aren’t touching.
Bake: Bake on the top rack of the oven for 20 minutes. Remove the baking sheet from the oven and carefully flip each piece of tofu. Return to the oven and bake on the top rack for an extra 20 to 25 minutes, until the tofu is golden and crispy.
Serve: Serve warm, as desired. I like to serve this baked tofu with ranch for a snack, or over grain bowls and in wraps for a nice protein boost.
Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days. This recipe is best reheated in the air fryer, toaster oven, or oven so it can get crispy again.

Notes

Cornstarch: Cornstarch can be replaced with equal tapioca starch or arrowroot powder; the tofu will be slightly less crispy.
Healthy Ranch Dip (Optional): Combine 4 ounces unsweetened coconut yogurt (I like cocojune) with 2 teaspoons fresh chopped dill, 2 teaspoons fresh chopped chives, 1 ½ teaspoons nutritional yeast, 1 teaspoon apple cider vinegar, and 1/2 teaspoon each garlic powder, onion powder, and kosher salt, plus a pinch of paprika. Mix well and let sit for ~10 minutes for all flavors to combine before serving.

Nutrition