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Dill Pickle Tofu Sandwich

Dill Pickle Tofu Sandwich

Print Recipe
A perfect vegan alternative to crispy chicken
Course dinner, lunch
Cuisine American
Keyword crispy chicken, dill pickles, low waste, sandwich, scrappy cooking, tofu recipe, vegan chicken, vegan sandwich, zero waste, zero waste recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Servings 2
Calories 830.4
Author Cat Gavriusova

Equipment

  • Baking Sheet
  • Baking parchment or air fryer tray
  • chopping board
  • knife
  • Large container

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

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!

Nutrition

Calories: 830.4kcal | Carbohydrates: 134g | Protein: 36.5g | Fat: 15.5g | Saturated Fat: 2g | Polyunsaturated Fat: 7.1g | Monounsaturated Fat: 3.1g | Sodium: 4166.4mg | Potassium: 295.3mg | Fiber: 7.3g | Sugar: 11.5g | Vitamin A: 285.1IU | Vitamin C: 6mg | Calcium: 459.9mg | Iron: 18.5mg