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 that tastes similar to a crispy chicken cutlet.

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, including this delicious dill pickle tofu sandwich.

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, it’s low effort.

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 the sandwich and gluten-free flour for the batter.
• Customize your sandwich with your favorite toppings! You can add pickles, onions (or onion rings!), sriracha, vegan mayo, fresh or pickled 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 Make This Recipe

Step 1: Freeze the tofu overnight. As the liquid freezes, it will form “pockets” between tofu layers. That’s what makes that signature chicken-like texture.

Step 2: 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. Watch my video on how to press tofu 101.

Step 3: Slice tofu into 1/2-inch thick slices, and soak them in pickle juice. Submerge the sliced tofu into a large enough container and leave for at least 30 minutes.

Step 4: Preheat the oven to 400F and line a baking sheet with parchment. Alternatively, you can use an air fryer tray if you have one.

Step 5: Meantime, whisk the batter ingredients together in a shallow bowl until smooth. In a separate bowl, add your bread crumbs.

Step 6: Pat dry the marinated tofu, then coat in the batter mixture, and finally the breadcrumbs.

Step 7: Place your breaded tofu on a baking sheet, and bake for 20 minutes until it is crispy on the outside and the breadcrumbs are golden.

Step 8: Serve with a bun or sourdough. Garnish with your favorite add-ons, such as lettuce, spicy pickled onions, sriracha, vegan mayo, and of course, dill pickles!