Description

Crispy, flavorful Dill Pickle Tofu Bites are a perfect vegan snack or protein-packed addition to meals. Made by marinating extra firm tofu in dill pickle brine and seasoning with garlic and dill, then coated with cornstarch and baked until golden and crunchy, these tofu bites deliver a tangy, savory punch with a satisfyingly crispy texture. Serve with vegan ranch dressing or add to grain bowls and wraps for a delicious, plant-based boost.

Ingredients

Tofu and Marinade

2 14-ounce blocks extra firm tofu (pressed*)
1/4 cup dill pickle brine
2 tablespoons avocado oil or another high-heat cooking oil

Seasoning and Coating

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

Optional for Serving

Vegan Ranch dressing

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Instructions

Prep: Preheat your 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 meat-like texture, or cut into small cubes depending on your preference.
Dry Seasonings: In a small bowl, whisk together the cornstarch, garlic powder, dried dill, and kosher salt until well combined to create the seasoning mixture.
Season the Tofu: Place the torn or cubed tofu in a medium-sized bowl. Pour in the dill pickle brine and avocado oil, tossing gently with a spatula to coat the tofu evenly. Sprinkle the cornstarch seasoning mixture over the tofu and toss again thoroughly to ensure each piece is coated in the dry mixture.
Bake: Spread the coated tofu pieces evenly on the prepared baking sheet, making sure none are touching to facilitate crisping. Place the sheet on the top rack of the oven and bake for 20 minutes. After 20 minutes, remove the sheet and carefully flip each tofu piece to brown all sides. Return the sheet to the oven and bake for an additional 20 to 25 minutes until the tofu is golden brown and crispy.
Serve: Serve the tofu bites warm, with vegan ranch dressing on the side for dipping if desired. They make a great snack or a protein-rich addition to grain bowls and wraps.
Store: Keep any leftovers in an airtight container in the refrigerator for up to 5 days. For best texture when reheating, use an air fryer, toaster oven, or conventional oven to regain crispiness.

Notes

Pressing tofu removes excess moisture and ensures the bites get crispy when baked.
Using dill pickle brine adds a tangy flavor; you can adjust the amount based on your taste preference.
For gluten-free diet, ensure your cornstarch and seasonings are certified gluten-free.
Leftover tofu bites reheat best in air fryer or oven rather than microwave to keep them crispy.
This recipe is vegan and dairy-free—perfect for plant-based diets.