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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.
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!