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Dill Pickle Tofu Bites Recipe

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4 from 34 reviews

Dill Pickle Tofu Bites are crispy, flavorful vegan snacks made by baking extra firm tofu coated in a tangy mixture of dill pickle brine, garlic, and dill seasoning. These bites are perfect as a protein-packed snack or topping for grain bowls and wraps, with an optional homemade vegan ranch dip for extra creaminess.

Ingredients

Tofu Bites

  • 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

Optional Vegan Ranch Dip

  • 4 ounces unsweetened coconut yogurt
  • 2 teaspoons fresh chopped dill
  • 2 teaspoons fresh chopped chives
  • 1 1/2 teaspoons nutritional yeast
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • Pinch of paprika

Instructions

  1. Prep the Tofu: Preheat your oven to 425°F and line a baking sheet with a silicone mat or parchment paper. Tear the pressed tofu into bite-sized chunks or cut into small cubes for a meat-like texture.
  2. Mix Dry Seasonings: In a small bowl, whisk together cornstarch, garlic powder, and dried dill. Set this mixture aside for seasoning the tofu.
  3. Coat the Tofu: Place the tofu pieces in a medium bowl and pour in the dill pickle brine and oil. Toss thoroughly with a spatula until each piece is evenly coated. Then sprinkle the cornstarch seasoning mixture over the tofu and toss again to coat evenly.
  4. Arrange and Bake: Spread the tofu pieces out on the prepared baking sheet so they do not touch. Bake on the top rack for 20 minutes in the preheated oven.
  5. Flip and Continue Baking: Carefully remove the baking sheet and flip each tofu bite. Return them to the oven on the top rack and bake for an additional 20 to 25 minutes until the tofu is golden and crispy.
  6. Serve: Serve the Dill Pickle Tofu Bites warm. They pair wonderfully with vegan ranch dip, as a snack, or added to grain bowls and wraps for a protein boost.
  7. Store Leftovers: Place any leftover tofu bites in an airtight container in the refrigerator for up to 5 days. Reheat in an air fryer, toaster oven, or regular oven to regain the crispiness.
  8. Optional Vegan Ranch Dip: Combine coconut yogurt, fresh dill, chives, nutritional yeast, apple cider vinegar, garlic powder, onion powder, kosher salt, and paprika in a bowl. Mix well and allow the dip to rest for about 10 minutes for the flavors to meld before serving.

Notes

  • Pressing tofu well is essential to removing excess moisture for a crispier texture.
  • Cornstarch can be substituted with tapioca starch or arrowroot powder, although the tofu will be slightly less crispy.
  • The optional vegan ranch dip is a healthy, dairy-free accompaniment that enhances the flavor of the tofu bites.
  • Reheating in the oven or air fryer is recommended to maintain crispiness instead of using a microwave.
  • Dill pickle brine adds a tangy flavor that complements the mild taste of tofu perfectly.

Find it online: https://flavorspath.com/dill-pickle-tofu-bites-recipe/