I am telling you right now, turn back. Turn back unless you are willing to become OBSESSED with these and willing to never look at tofu again the same. Yes, truly, I mean it. I will not be offended if you are not ready for this recipe because you will be like me, always the gluten free and vegan combo dreamer, and think “there’s no way these will be THAT good” and then realize in the very first bite that HOLY MOLY, I never want to use tofu to make anything else in my entire life.
And maybe that is a dramatic statement. I mean this is coming from a girl who LOVES herself some tofu. And nutritional yeast.
Okay… maybe I am realizing right this moment that I could have seen it coming; that this recipe would be one I really loved…
But the energy is there, so I digress.
First, you press the beloved tofu properly. Not a quick squeeze into some paper towels on this one – A real press. Then you cut it thin like shoestring french fry size so the inside cooks before the outside overbrowns. Then comes the step that changes everything: a light toss in pickle juice.
Not a soak. Just enough to coat the surface. But pickle juice = fast food chicken vibes but vegan and still healthier in many ways.
That little bit of brine does two things. 1. It seasons the tofu without extra work (we love), and 2. it gives the starch something to cling to. You don’t need flour. You don’t need breadcrumbs. You don’t need a complicated batter. You can make this thing gluten free and honestly, make a better version gluten free than you would with gluten.
Because all you need is love… and potato starch, and nutritional yeast.
I dropped the starch down and increased the nooch here on purpose. Too much starch can taste chalky. More nutritional yeast gives you a savory, almost cheesy edge and boosts the protein at the same time. The coating is lighter, more flavorful, and crisps beautifully in the air fryer.
And yes, 450°F works. These cook fast. They brown quickly. Give them space and don’t walk away, or at least don’t go too far! They need an eye kept on them!
The result is a tofu fry that actually crunches. The outside gets crisp and golden. The inside stays tender but not wet. They’re structured enough to dip, snack on, or pile next to something else without falling apart. And speaking of dipping… let’s talk about that easy peasy vegan masterpiece too.
The vegan pickle roasted garlic remoulade is simple: vegan mayo, roasted garlic, pickle juice, a few pickle slices. Blend. Done. It mirrors the brine in the fries so everything feels intentional, not random– a freaking dream if you ask me!
This isn’t trying to be a French fry, even with the potato starch. It’s about making a bomb a** tofu fry. And it stands on its own. (and I can’t wait for you to LOVE THE HECK out of them, just as much as I do).
Crispy Pickle-Brined Tofu Fries
Equipment
- Air Fryer
- Tofu press or heavy object
- Mixing bowls
- Knife and cutting board
- Immersion blender
- Oil spray
Ingredients
Tofu Fries
- 1 14–16 oz block extra-firm or super-firm tofu
- ¼ cup pickle juice
- 1-2 teaspoons neutral oil
- spray avocado oil spray recommended for even coating!
- ¾ cup potato starch
- ½ cup nutritional yeast
- 2 tablespoons onion powder
- 2 teaspoons paprika
- 1 teaspoon salt as needed
- 2 teaspoon black pepper
Vegan Pickle Roasted Garlic Remoulade
- ½ cup vegan mayo
- 2 cloves soft roasted garlic
- 1-2 tablespoons pickle juice
- 3-4 pickle slices
Instructions
- Press tofu thoroughly to remove as much moisture as possible. The drier it is, the better it crisps.
- Slice into thin fry shapes so the interior cooks through before the coating overbrowns.
- Toss tofu lightly in pickle juice to coat the exterior. Do not soak. Drain any excess.
- Toss gently with 1–2 teaspoons neutral oil so the coating adheres evenly.
- In a bowl, combine potato starch, nutritional yeast, onion powder, paprika, salt, and black pepper. Then, coat tofu so all parts are covered evenly (shake off excess).
- Preheat air fryer to 450°F.
- Arrange fries in a single layer with space between them. Spray all sides generously with avocado oil spray.
- Air fry for 10–14 minutes, flipping halfway, until deeply golden and crisp. Watch closely. Thin fries cook quickly.
- Blend vegan mayo, roasted garlic, pickle juice, and pickle slices until smooth.
- Serve immediately.
Notes
Super-firm tofu requires less pressing.
Reducing the starch and increasing the nooch gives a more savory crust.
Best eaten hot.