Pickle Brined Breaded Tofu Made Two Ways

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You know how people say tofu tastes like a sponge when it isn’t seasoned? I guess the same could be said for chicken or turkey, but they actually are like sponges when it comes to absorbing flavors. Once I become vegan, I wanted to find out the best ways to season tofu to make incredible meals. One day I was left with a huge jar of Grillo’s pickle juice and I felt bad just throwing it down the drain. Not sure what made me think to user the block of tofu in my fridge, but I’m glad I did because this incredible recipe was born.

The key is using extra firm tofu, pressing it well to get all the water out, and brining the tofu for several hours to really let the pickle juice get in the tofu. I usually press it and start the brining process the night before, to really give the tofu that pickle taste. You could easily just brine the tofu and cook it up like that without the breading, but I was trying to go for more of a fried pickle vibe here. Fried pickles are one of my favorite things, but a lot of restaurants use milk or eggs in the breading, so I don’t order them unless they are labeled vegan. Now I can get the same kind of taste at home and with the protein packed tofu.

You can make any sides with this tofu and it would also be great in a salad or even a cheeseburger flavored pizza or sandwich. I find the baked potato and veggie side to be my go-to combo with this tofu. When I first made this, I didn’t make a sauce for the tofu. I ended up dipping it in some Follow Your Heart ranch, but a dill tzatziki dip would also be great with this. I will try making that next time I make this. I will update the recipe when I do make it.

You can bread these anyway you want, but I find a double dredge of seasoned cornstarch and breadcrumbs gives the tofu that extra crunch you are looking for.

Have you ever brined anything in pickle juice before? How did it turn out? What other things have you marinated tofu in? I’m always open to new recipe ideas when it comes to keeping tofu “fun”. Let me know in the comments below what you think!

 Scroll down below for the second version of this recipe.

Thanks for reading,

Jessica

Pickle Brined Breaded Tofu with Loaded Baked Potato and Spinach

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Yield: 2

Author: Jessica Morton

Prep time: 45 MinCook time: 20 MinInactive time: 3 MinTotal time: 1 H & 7 M

Ingredients

Brined Tofu Ingredients

• 1 pack of extra firm tofu, pressed so all water is released
• 2 cups pickle juice (enough to cover the tofu and can be any brand. I love Grillo’s pickle juice for this. You will also use this juice to coat the tofu in between the cornstarch and breadcrumb dredges)
• 1 TBSP vegan butter (for cooking the breaded tofu)
• 1 TBSP olive oil (for cooking the breaded tofu)

Cornstarch Dredge Ingredients

• ½ cup cornstarch (you can use flour instead if that’s what you have on hand.)
• Sprinkle of salt and pepper
• ¼ TSP garlic powder

Breadcrumb Dredge Ingredients

• 1 cup breadcrumbs (you can use regular or Italian ones, either works)
• ½ TBSP Herbes de Provence or Italian seasoning if you are using plain breadcrumbs
• ½ TSP garlic powder
• ¼ TSP TJ’s onion salt
• ½ TSP TJ’s 21 Seasoning Salute
• Sprinkle of salt and fresh cracked pepper
• ¼ TSP dried dill or ¾ TSP fresh dill (optional)

Loaded Baked Potato Ingredients

• 2 medium russet potatoes or 2 large gold potatoes depending on what you have or preference
• 2 TBSP vegan butter depending on preference
• 2 TBSP Bac’n Bits (most brands are vegan but double check ingredients. McCormick brand is vegan)
• 2 TBSP vegan sour cream (Follow Your Heart, Kite Hill, and Forager all make great ones)
• 2 TBSP shredded vegan cheddar cheese (I prefer to get the block of Daiya cheddar and shred that on a grater. It tastes the closest to dairy shredded cheese)
• 3 TBSP green onions, diced
• Fresh cracked pepper and sea salt
• Sprinkle of Everything but the Bagel seasoning (optional)

Cooked Spinach Ingredients

• 1 16 ounce bag frozen spinach
• 1 TBSP vegan butter
• Salt and pepper to taste
• 1 TSP garlic powder
• ¼ TSP TJ’s Mushroom Umami seasoning (optional)
• ¼ TSP TJ’s 21 Seasoning Salute (optional)

Instructions

1. **This brining part can be done at any time before the breaded and cooking part of the tofu. I definitely think it should be done overnight to get the most pickle flavor in the tofu. At the minimum, the tofu should soak for 3-4 hours.
2. Press the extra firm tofu and get all the water out. Depending on the container your pickle juice is in, you can either put the block of tofu into the container of juice. If it won’t fit, put the block of tofu in a Tupperware container and pour the juice over the top. You want the tofu completely submerged. Pick up the tofu and move it around so the juice gets under the tofu as well. Cover and place in the fridge for several hours, if not overnight.
3. If microwaving the potatoes, you can wait until the end to cook them. If using the oven, preheat the oven to 350 degrees. Baking them in the oven takes like an hour and a half but the microwave takes like 8-10 minutes. Do whatever works for you and fit cooking these into the rest of the preparation. Poke holes with a fork all around the potatoes and place on a plate for the microwave or a baking sheet for the oven. I find most microwaves have a potato button and it is fairly accurate. Turn them half-way to help cook them evenly. This should also be done when cooking in the oven. A butter knife should easily cut through the potatoes and a fork can mash them within the skin. Use the skin as a natural bowl to old the loaded potatoes.
4. When ready to dredge the tofu, pull tofu out of juice and slice into four equal squares. Each serving is two slices of breaded tofu. Set up a dredging station with a plate of the cornstarch, pickle juice, breadcrumbs, then a bare plate to hold the dressed tofu. Add the seasoning to the cornstarch and breadcrumbs and stir with a fork until equally incorporated. Take a piece of tofu and drop it in the cornstarch, turning it around so all sides are coated. Move it to the pickle juice and lightly turn it around so all sides get wet. Now drop it into the breadcrumbs plate and again, turn it all around so every side is evenly coated. Place on the clean plate and do the same with the remaining pieces.
5. Fill a medium pot with water and bring to a boil. This will be to cook the spinach.
6. Turn a large frying pan or flat skillet on medium high and drop the vegan butter and olive oil into the pan/skillet. Once pan is heated and the butter/oil is melted and hot, slowly drop the tofu pieces into the pan. Cook each side 3-4 minutes or until golden brown depending on your stovetop.
7. While the tofu is cooking, the pot of water for the spinach should be boiling. Drop the spinach in and stir well to break up the large pieces. The goal is to quickly heat the spinach through and drain it. The more you cook vegetables, the more you cook out the nutrients. Drain the spinach when heated through and drop back into the pot. Add the butter and seasoning and stir well. Keep on low/simmer so it stays hot while you finish everything else.
8. Try and time the potatoes to be ready to dress towards the end of the tofu being cooked. It’s okay if any of it finishes early or late, they will still be delish. Once the potatoes are ready, slice them down the center and spread them open. Using a fork, slowly smash the potato up within the skin. Stir in all the ingredients leaving some bac’n bits and green onions leftover for the garnish. You can garnish the potatoes with all the ingredients and let the person mix it all in if you want, I like to mix most of it in first.
9. Plate up the cooked tofu with the already plated baked potato and add the spinach. Top tofu with vegan ranch or dill tzatziki dip or put on the side. Honestly, this is so good on its own if you don’t have a sauce to dip these in.
10. Tofu is best served freshly made and I will add a tzatziki dip when I make one next time.

Notes:

*Inactive time is a minimum of three hours depending on how long you brine the tofu.

**Prep time includes pressing the tofu and prepping all ingredients and dredging station.

***Cook time varies based on if you microwave the potato or bake it.

Times used are if tofu was brined for three hours and a microwave was used to cook the potato and a skillet to cook the tofu.

Created using The Recipes Generator

Version #2

I originally made this recipe a couple of years ago and it is still a classic. I got the new Green Goddess seasoning from Trader Joe’s and I knew I wanted to try it on the pickle tofu. Also switched it up and just dredged the tofu in seasoned cornstarch which gave these a perfect crisp on the outside. I went rogue and I cut these up in cubes and they turned out like perfect nuggets of pickle flavored goodness.

I dipped these in Trader Joe’s vegan tzatziki sauce, but they would be great dipped in ranch or in a wrap with a dill aioli or even great on their own. Let me know in the comments below what you think about the new version, and which you prefer to make.

Thanks for reading,

Jessica

Pickle Brined Breaded Tofu Version Two

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Yield: 18-24 pieces

Author: Jessica Morton

Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

Ingredients

• 1 Block firm tofu (cut up into one inch to one and a half inch cubes, makes 18-24 cubes depending on size)
• 3 Cups pickle juice (enough to cover all the pieces in whatever container you put them in)
• ½ Cup Cornstarch
• 1 TBSP Organic dill weed
• ½ TSP Trader Joe’s Cuban Style Citrusy Garlic seasoning
• 1 ½ TBSP TJ’s Green Goddess seasoning
• 1 TSP Garlic powder
• 1 TSP TJ’s Onion Salt
• 1 TSP TJ’s 21 Seasoning Salute
• ½ TSP TJ’s Mushroom Umami seasoning
• 1 ½ TBSP Sunflower oil for cooking
• 1 ½ TBSP TJ’s Vegan Ghee for cooking
• TJ’s Vegan Tzatziki sauce for dipping (optional)

Instructions

1. Press tofu to get all the water out using a tofu press or a plate, towel, and books will do if it is all you have on you. I find this takes me 10-15 minutes depending on how often I tighten the press.
2. Cut up tofu in 1-1 ½ inch cubes and add to your sealable container filled with pickle juice. I reuse the pickle jar when I eat all the pickles, but you can use any sealable container. The key to this is having enough juice to cover all the cubes completely.
3. Let this sit in the fridge for at least a day before using. I will go a couple of days to help maximize the pickle taste.
4. When ready to cook the tofu, mix the cornstarch and all the dry seasonings together in a bowl or plate and set aside.
5. Setup the tofu, the cornstarch plate, and a clean plate in an assembly line so you minimize the mess.
6. Cover each piece in the cornstarch, making sure all sides are covered and sit on the clean plate.
7. Heat large skillet with the oil and vegan ghee to medium high heat. I will add a pinch of flour to the oil to test the heat. If the flour starts to cook and sizzle, your oil is hot enough.
8. Add tofu to the pan, giving room for each one. Cook until each side is brown, for about 3-4 minutes each side.
9. Sit on plate with a paper towel to drain the extra oil and serve immediately with the vegan tzatziki dip.