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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.
Need a snack to bring to the party? Surround these Dill Pickle Tofu Bites with vegan ranch dip and watch as they disappear! Golden and crispy with no shortage of classic dill pickle flavors, they’re an easy and addictively delicious appetizer everyone will love.
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Crispy, Dilly, and Briny Baked Tofu
These Dill Pickle Tofu Bites combine the briny, tangy goodness of dill pickles with golden and crispy baked tofu. Two of my favorite things in one fantastic snack or protein-packed salad topping!
Just like with my Buffalo Tofu Bites, these tofu nuggets are tender on the inside and golden brown and crispy on the outside. I tossed them in pickle juice and lots of dill and garlic powder before baking them in the oven to give them the same tangy, sweet, and briny flavors as real dill pickles.
I can’t resist snacking on a batch with vegan ranch dressing for dunking, but the bites are also perfect for topping salads and grain bowls, stuffing into vegetable wraps, and so much more. They stay fresh in the fridge all week, so you can use the extras any way you like!
Ingredients for Vegan Pickle Tofu Bites
Not only is this delicious snack ready to eat in about 40 minutes, but it’s also easy to make with just 7 pantry-staple ingredients! These are the key items you’ll need:
- Extra Firm Tofu: use either extra firm or super firm tofu (pressed ahead of time). Both don’t contain much water and will give the bites a meatier texture.
- Cornstarch: it’s the secret to making the crispiest tofu ever. An equal amount of tapioca starch or arrowroot powder will also work well as a substitute but the tofu will be slightly less crispy.
- Herbs and Seasonings: a blend of garlic powder, dried dill, and salt is combined with the cornstarch to make a herby and savory coating for the tofu.
- Pickle Brine: the tofu pieces are tossed in dill pickle brine (the liquid in a jar of dill pickles) to give them their signature salty, sweet, and tangy flavors. I’m a huge fan of dill pickles and usually have a jar already open in my fridge! The brine is a great secret ingredient to turn to when I want to add a pop of pickled flavors to lots of dishes, like my Dill Pickle Pasta Salad.
How to Make Dill Pickle Tofu Bites
- Whisk the cornstarch, garlic powder, and dried dill together in a small bowl.
- Add the tofu chunks to a bowl and toss them with the pickle brine and oil. Sprinkle the seasoned cornstarch mixture over top and toss again. Transfer the tofu to a prepared baking sheet.
- Bake the tofu for 20 minutes. Carefully flip each piece, then continue baking until the tofu is golden and crispy.
- Serve the warm dill pickle tofu bites with your favorite dipping sauce on the side. Enjoy!
Caitlin’s Cooking Tips
- Tear the tofu for the best texture: You’re more than welcome to slice the tofu into small cubes but I highly recommend tearing it into meaty chunks instead. Their rough edges and nugget-like shape give those dill pickle flavors something to stick to!
- Marinate the tofu to upgrade the dill pickle flavors: After tossing the nuggets in the oil and pickle brine, place the bowl in the fridge and let the tofu marinate for a minimum of 30 minutes or up to 24 hours to really amp up the flavor.
- Bake on the top rack: I recommend baking the tofu on the top oven rack to encourage each piece to turn golden brown and become crispy on the outside and tender on the inside.
Serving Suggestions
Serve the dill pickle tofu nuggets as soon as they come out of the oven with vegan ranch dip or another creamy dipping sauce, like this Vegan Chipotle Mayo, for the ultimate party snack. Or, treat yourself to the whole batch! As a self-proclaimed dill pickle lover, this is one of my favorite easy vegan snacks to keep all to myself.
You can also serve the dill pickle tofu on salads, grain bowls, and in veggie wraps for an extra boost of protein. Complete the meal with a drizzle of vegan ranch and your favorite raw or roasted vegetables.
If you’re looking for more vegan baked tofu recipes, you’ll also love this Saucy Gochujang Tofu, this Bang Bang Tofu, this Teriyaki Tofu, and this Rosemary Garlic Tofu!
How to Store Dill Pickle Tofu
I recommend serving the baked tofu bites fresh out of the oven, as this is when they’re the crunchiest. Any leftovers can be stored in an airtight container in the fridge for up to 5 days. Freezing is not recommended.
The best way to reheat the baked tofu nuggets is in the air fryer, toaster oven, or oven at 350ºF for 10 to 15 minutes or until warmed through and crisp again. Don’t reheat them in the microwave because it will make them soggy.
Substitutions and Variations
- For Tofu Slabs: Slice the block of tofu into wide rectangular slabs if you’d rather make dill pickle tofu sandwiches. Season and coat the slabs as normal, bake them in a single layer on the baking sheet until crispy, and layer on toasted bread with ranch dressing, a tomato slice, pickle slices, and lettuce.
- Oil-Free Option: You could omit the oil from the recipe but the tofu will not become as golden.
Recipe FAQs
Yes, the tofu should be pressed in order to drain as much excess water as possible. To press tofu, wrap the block in a clean kitchen towel and place something heavy on top, like a cast iron skillet or a few cookbooks. Let it drain for 15 to 30 minutes before going ahead with the recipe.
You can, but they’ll be a little drier on the inside. Air fry the bites in a single layer at 375ºF for 15 to 20 minutes, shaking the basket every 5 to 10 minutes (you may need to cook them in two batches).
The salty and briny pickle juice will add a vinegary pop of flavor to creamy sauces, veggie or tofu marinades, salad dressings, and creamy soups. If anything else, use it as a chaser after downing a shot of whiskey (pickleback shots, anyone?)!
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Dill Pickle Tofu Bites
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)
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.
Recipe 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.
I am about to make these for the 20th time since you posted – a staple in our house!
Wow so happy it’s a staple for you!
This is soooo good! I used brine from grillo’s dill pickles to take it up a notch. Delicious! I ate the whole block 😂
Yum!! So happy you enjoyed.
What are your thoughts on substituting the oil with aquafaba?
I am allergic to oil.
You can definitely try that out, it might not get as crispy but it will still be flavorful!