Protein-packed "Fried" Pickle Dip with Tofu
Inspired by the viral “fried” pickle dip, this creamy vegan pickle dip is made with tofu so it's naturally dairy free + gluten free (you can’t taste it!) Just 15 minutes hands on time.
Equipment
- Food Processor or bullet blender
Ingredients
- 1 pound medium tofu
- ⅓ cup vegan mayo
- ¼ cup pickle juice
- ¼ cup fresh dill
- 2 tablespoons fresh chives
- 2 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- ½ teaspoon salt
- ¼ teaspoon dried chile flakes use ½ tsp to up the heat!
- 1 ¼ cups dill pickles
- 1 cup cornflakes see note below for gluten free options!
- 1 tablespoon vegan butter
Instructions
- Wrap the tofu in a paper towel and let sit on the cutting board for 5 minutes while you chop up the dill pickles.
- Next, add the tofu, pickle juice, mayo, dill, chives, nutritional yeast, garlic powder, salt and chile flakes in a food processor and process until creamy, about 1-2 minutes.
- Stir in the dill pickles, transfer the dip to a resealable container and refrigerate for at least 30 minutes and up to 2 days in advance.
- Meanwhile, crush the cornflakes into tiny pieces (but not so fine as breadcrumbs!).
- Heat butter in a small skillet over medium heat. Add cornflakes and a pinch of salt and toast until golden brown, about 3-5 minutes.
- Once cool, you can store the cornflakes until ready to serve in a loosely covered container.
- When ready to serve, transfer the dill pickle dip to a serving dish and top with crunchy toasted cornflakes.
Notes
- The chilling step really is critical here...if you taste the dip right away, it will be so bland. As the tofu sucks up the flavour, it transforms into a creamy, tangy, super flavourful dip!
- You can eat in as early as 30 minutes, but I found that 2 hours is the sweet spot for flavour.