Delightfully tangy due to the 'secret' ingredient, this pickle-brined tofu will make even the heartiest meat-eater swoon. Oven fried to create a crispy texture with very little oil, you can feel guilt-free munching on our vegan version of chicken strips. A mix of spices and a hint of powdered sugar in the crust creates an irresistible sweet-and-salty flavor that will make this recipe a family-favorite.
1 pound extra firm tofu, drained and well-pressed
3/4 cup pickle juice
1 cup cornstarch
2 tablespoons nutritional yeast
1 1/2 tablespoons powdered sugar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon powdered mustard
1/4 teaspoon paprika
How to Make It
Cut the pressed tofu into 12 thin strips. Marinate overnight in the pickle juice.
Preheat oven to 450°F.
Place a metal cooling rack on top of a rimmed baking sheet. Coat the cooling rack with spray oil.
Mix together cornstarch and the remaining ingredients (nutritional yeast through paprika) in a shallow bowl. Drain the marinated tofu and gently coat each piece with the cornstarch mixture. Place coated tofu pieces on the baking rack.
Apply a light coating of spray oil to the upward facing side of each piece of tofu. Bake for 20 minutes, flip and spray the opposite side, and bake for another 20 minutes. Serve with your favorite dipping sauce.