Crispy Pickle-Brined Tofu Fries
Shoestring tofu fries lightly brined in pickle juice, coated in a savory nutritional yeast and potato starch crust, then air fried until crisp and golden. Served with a quick vegan pickle roasted garlic remoulade. Gluten free and 100% vegan.
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
Do not overcrowd the air fryer. Airflow creates crisp!
Super-firm tofu requires less pressing.
Reducing the starch and increasing the nooch gives a more savory crust.
Best eaten hot.
Super-firm tofu requires less pressing.
Reducing the starch and increasing the nooch gives a more savory crust.
Best eaten hot.