Dill Pickle Tofu Sandwich

• servings: 2 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

340 g tofu (one large block)

1 1/2 cup pickle juice

1/2 cup all-purpose flour

1/2 cup plant-based milk

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp dried dill

1/2 tsp salt

1 1/2 cup breadcrumbs

2 buns

Directions

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!