Can I use a different type of tofu?

Absolutely, but stick with extra firm if you want the crispiest results. Softer tofus tend to fall apart or stay mushy, so drain and press thoroughly if using a different style.

What’s the best way to press tofu?

Wrap the tofu block in a clean towel, then place something heavy (a cast iron pan, canned goods) on top. Let it sit for at least 15 minutes for optimum water removal. There are also tofu presses if you want an even easier solution.

Can I make these oil-free?

Yes! Simply toss the tofu only with pickle brine and omit the oil. The bites will still be tasty and crisp, though maybe slightly less golden.

Is there a substitute for pickle brine?

While the brine is what gives these bites their signature tang, you can try using a combo of lemon juice, vinegar, and a touch of salt if you’re in a pinch. The flavor will be different but still tasty.

Dill Pickle Tofu Bites Recipe

Name: Dill Pickle Tofu Bites Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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 dressing

Description

Crispy, flavorful Dill Pickle Tofu Bites make the perfect high-protein vegan snack or meal addition. Savory, tangy, and oven-baked for a healthier twist, these tofu bites are infused with dill pickle brine and seasoned generously for maximum taste and texture. Serve with vegan ranch or use as a topping for grain bowls and wraps.

Ingredients

Units Scale

Tofu

2 (14 ounce) blocks extra firm tofu, pressed

Dry Seasonings

1/2 cup cornstarch
2 teaspoons garlic powder
1 1/2 teaspoons dried dill
1 teaspoon kosher salt

For Coating

1/4 cup dill pickle brine
2 tablespoons avocado oil (or another high-heat cooking oil)

Serving (Optional)

Vegan ranch dressing

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Instructions

Prepare Tofu: Preheat the 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 preferred.
Mix Dry Ingredients: In a small bowl, whisk together the cornstarch, garlic powder, dried dill, and kosher salt until well combined. Set aside for later use.
Coat the Tofu: Place the tofu pieces in a medium mixing bowl. Pour in the dill pickle brine and avocado oil. Using a spatula, gently toss the tofu until evenly coated with the brine and oil. Sprinkle the prepared cornstarch mixture over the tofu and toss again until all pieces are evenly coated with the seasoning.
Arrange on Baking Sheet: Spread the seasoned tofu pieces evenly on the prepared baking sheet, making sure the pieces do not touch each other. This helps them bake up crispier.
Bake Tofu: Bake the tofu in the preheated oven on the top rack for 20 minutes. Remove the baking sheet and carefully flip each piece of tofu using tongs or a spatula. Return the tray to the oven and bake for an additional 20 to 25 minutes, or until the tofu is golden brown and crispy.
Serve: Serve the tofu bites warm. Enjoy as a snack with vegan ranch, or use them as a protein-packed topping for grain bowls, salads, or wraps.
Storage: Allow any leftovers to cool fully, then store in an airtight container in the refrigerator for up to 5 days. For best results, reheat using an air fryer, toaster oven, or conventional oven to restore crispiness.

Notes

Press the tofu thoroughly to remove excess water for the best texture.
Tearing the tofu by hand gives more surface area for maximum crispiness and flavor absorption.
For a gluten-free option, ensure all ingredients (like pickle brine and ranch) are certified gluten-free.
Baking instead of frying makes for a healthier recipe with less oil.
Adjust seasoning or brine amount to taste for a more pronounced dill or pickle flavor.

Nutrition

Serving Size: 1 serving (approximately half the recipe)
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 15g
Saturated Fat: 1.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 29g
Cholesterol: 0mg