Dill Pickle Tofu Sandwich
Stop throwing out your pickle juice! In case you didn’t know, it’s a perfect marinade for a dill pickle tofu sandwich!
If you love dill pickles, I am right there with you! But it’s so frustrating that most of the time the pickle juice just gets thrown away. If you’re trying to be less wasteful, stop throwing your pickle juice! There are so many ways to use it – add it to salad dressings, potato salad, Caesar salad and MORE.
In fact, I have a perfect Scrappy Cooking recipe for you. This dill pickle tofu sandwich has a beautiful crispy coating, chicken-like texture, and mouth-watering savory flavor.
Why You’ll Love This Recipe
- First and foremost, it’s a great way to reduce your personal food waste, just like many other Scrappy Cooking recipes on my blog!
- Did I mention the texture of this tofu is eerily similar to chicken? If you’re looking for a plant-based alternative to chicken, this sandwich is for you!
- Dill pickle juice makes an incredible marinade – salty, sweet and tangy at the same time!
- This dill pickle tofu sandwich is a great option you can eat on the go. Great for busy professionals, college and university students, as well as stay-at-home parents!
- For the most part, you will just be doing your own thing while the tofu acquires the right texture and marinates in pickle juice. So it may look like it takes a long time to make, but in reality, your presence is barely required!
How to Make This Recipe
First, we’ve gotta create a beautiful texture for our tofu. You want the kind of tofu that comes in a package with some liquid.
Freeze the tofu overnight. As the liquid freezes, it will form “pockets” between tofu layers. That’s what makes that signature chicken-like texture.
Then, let it thaw naturally or defrost it in a microwave. Wrap it in a clean tea towel, and press it for about 20 minutes. You can watch my video on how to press tofu here.
Now it’s time to slice your tofu into about 1/2-inch thick slices, and soak them in pickle juice. Simply add the sliced tofu into a large enough container and submerge it in pickle juice. Leave for at least 30 minutes.
Preheat the oven to 400F and line a baking sheet with parchment. Alternatively, you can use an air fryer tray if you have one.
In the meantime, prepare your batter. Combine flour, plant-based milk, garlic powder, paprika, dill, and salt in a shallow bowl. In a separate bowl, add your bread crumbs.
Once the tofu has marinated in the pickle juice, pat it dry, then coat in the flour/milk mixture, and finally the breadcrumbs.
Place on a baking sheet, and bake for 20 minutes until the tofu is crispy on the outside and the breadcrumbs are golden. Serve on a bun or with sourdough. Don’t forget to garnish with your favorite add-ons, such as lettuce, pickled onions, sriracha, vegan mayo, and of course, dill pickles!
Hack It!
- In terms of cooking the marinated tofu, you can use an oven, an air fryer, or even a grill!
- Gluten-free? No problem! Use gluten-free breadcrumbs, ground oats, or cornmeal instead. You can also use any type of gluten-free bread to create this dill pickle tofu sandwich.
- Customize your sandwich with your favorite toppings! You can add pickles, onions (or onion rings!), sriracha, vegan mayo, red cabbage, lettuce, arugula, and more. Your possibilities are endless!
- If you want a texture that’s even more strand-like, repeat the tofu freezing and thawing twice. Only press after the second defrosting.
- Although you want to soak your tofu in pickle juice for at least half an hour, you’re welcome to marinate it for longer.
How to Store This Recipe
You can make the crispy tofu in advance. Store in an airtight container in the fridge for 4-5 days. Make your sandwiches when you’re ready for a delicious meal. You can reheat the tofu or eat it chilled.
Other Recipes You’ll Love
Did you know I wrote a cookbook? That’s right, the first PlantYou cookbook is due to come out in 2022, and it will feature 140+ super-easy whole-food vegan recipes! All the recipes are presented in a helpful infographic style, showing off the great ingredients they include. And the best news is that you can preorder it now!
Additionally, if you liked this recipe, you can find over 400 healthy vegan meals in our digital meal planner. PlantYou Planner was designed with convenience in mind. You can fully customize your weekly menu, including the number of servings. The planner generates a shopping list you can then take to the store. Eating plants has never been easier!
The Recipe: Dill Pickle Tofu Sandwich
Ingredients
- 340 g tofu, one large block
- 1 ½ cup pickle juice
- ½ cup all-purpose flour
- ½ cup plant-based milk
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp dried dill
- ½ tsp salt
- 1 ½ cup breadcrumbs
- 2 buns
Equipment
- Baking parchment or air fryer tray
- chopping board
- knife
- Large container
Instructions
- Freeze tofu overnight. Thaw in the fridge or microwave, then press under something heavy for 20 minutes.
- Slice your block of thawed and pressed tofu in half, and marinate in pickle juice for half an hour.
- Preheat the oven to 400F and prepare a baking sheet.
- In the meantime, prepare your batter. Combine the flour, plant-based milk, garlic powder, paprika, dill, and salt in a shallow bowl. In a separate bowl, pour in your bread crumbs.
- Once the tofu has marinated in the pickle juice, pat it dry, then coat in the flour/milk mixture, and finally the breadcrumbs.
- Place on a baking sheet, and bake for 20 minutes until crispy. Serve on a bun with your favorite toppings or as a main part of dinner!
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