I got the inspiration for this recipe a while back from my Instafriend @modaddy66! His version looked so yummy, that I decided to combine it with my new favorite method for processing tofu from Mary’s Test Kitchen. Combine all of this with my favorite gluten free breading and an air fryer to make it oil free! This is a super delicious, high protein snack! This is how we made it:
1 package medium tofu, drained (or firm tofu, though it won’t soak up as much pickle flavor!)
~1 ½ cups pickle juice of enough to cover the tofu
¼ cup chickpea flour
2 tbsp nutritional yeast
2 tbsp almond meal
1 tsp dill weed
Serve with: Cashew Chipotle Aioli
First, prepare your tofu. I have been super into the Mary’s Test Kitchen method for processing my tofu which is essentially to take a package of medium- firm tofu and place the whole package in the freezer. Once frozen, thaw it. Then freeze it again, then thaw it. Once it’s thawed the second time, squeeze out the water, and you get a super amazing, flaky texture for the tofu. If you do this method, pull apart the tofu into bite size pieces. If you’re using firm tofu, cut it into about 1” cubes.
Place your tofu in a medium bowl and top with pickle juice until all of your tofus are covered in briny goodness. Let marinate for about 30 minutes.
Set up your tofu assembly station with the pickled tofu, breading, and then the tray of your air fryer. If you do not have an air fryer, you can also bake your tofu for longer. I’m not sure how much longer because my husband bestowed me with the gift of oilless frying for my birthday last year, and I’ve hardly touched my oven since! Pro-tip, if you have an air fryer, I highly recommend buying silicone dumpling basket liners to prevent your food from sticking with no oil or mess!
Dip the tofu into the breading, then place it in the air fryer basket. You will likely have to work in batches. Once your basket is full, cook the tofu at 370 F for 15 minutes, flipping halfway through cooking.
Serve with chipotle aioli and more pickles!