@plantbasedmace: Crispy Pickled Tofu Wrap!! Crispy Pickled Tofu 1 block (350 g) extra-firm tofu Pickle juice (I use Grillo’s) 1 cup panko 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 Neutral oil, for frying Wrap Large flour tortilla Nuts For Cheese Dill Pickle Dip Purple cabbage Vegan ranch (I used Hidden Valley Plant Powered) Sprouts or micro greens Grillo’s Spicy Pickle de Gallo You could also add some vegan feta to this! Directions Marinate the tofu in pickle juice overnight (or up to 5 days). Set up three bowls: cornstarch, seasoned soy milk (soy milk + garlic powder, onion powder, paprika, and dill), and panko mixed with salt. Coat the tofu in cornstarch, soy milk, then panko. Shallow fry in a little oil over medium heat for about 5 minutes, flipping until golden and crispy. Alternatively, spray with oil and bake at 400°F for 15–20 minutes, flipping halfway. Toss the cabbage with a little vegan ranch. Spread the dill pickle dip onto a tortilla, then top with the cabbage, crispy tofu, sprouts, and Pickle de Gallo. Wrap tightly and toast in a dry pan until golden and crispy.

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2026-07-30 20:41:16

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