pickled tofu nuggets

PICKLED TOFU NUGS!! These are seriously one of my favourite things ever to make and keep in the freezer to have on hand. Everyone that tries them is immediately obsessed and I promise you will be too! 1 block extra-firm tofu (mine was 350g) 1 empty jar of pickles 1 cup panko breadcrumbs 1/2 tsp salt 1/2 cup unsweetened soy milk 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1 tsp dried dill 1/2 cup cornstarch Vegetable oil (or another neutral oil), for frying Extra salt and dried dill, for topping Vegan ranch, for dipping Directions: Cut your tofu into whatever shape you’d like! Cubes, slices, nuggets, or strips all work. I went with nugget-sized cubes for this recipe. Put into pickle juice and let sit overnight or up to 5 days. The longer you let it sit, the better the flavour!! Set up your dredging station: Bowl 1: Mix the panko breadcrumbs and salt. Bowl 2: Whisk together the soy milk, garlic powder, onion powder, paprika, and dried dill. Bowl 3: Add the cornstarch. Coat each piece of tofu by dipping it into the cornstarch first, then the seasoned soy milk, and finally the panko mixture until lightly coated. Add a thin layer of vegetable oil to a frying pan over medium heat. Once hot, add the tofu pieces in a single layer. Shallow fry for about 5 minutes total, flipping every minute or so until all sides are golden brown and crispy. You can also bake or air fry these they just don’t get as golden crispy! Spray them with some avocado oil and bake at 400 or 15-20 minuets flipping halfway through Remove from the pan and immediately sprinkle with a little extra salt and dried dill. Serve hot with vegan ranch for dipping!