Dill Pickle Tofu Bites

Preheat the oven to 425°F and line a baking sheet with a silicone mat or parchment paper.

Tear the tofu into bite-sized chunks for a more meat-like texture, or cut it into small cubes.

Whisk the cornstarch, garlic powder, dried dill, and salt together in a small bowl. Set it aside.

Add the tofu to a medium bowl with 1/4 cup of dill pickle brine and the avocado oil. Toss with a spatula until evenly coated.

Sprinkle the cornstarch mixture over the tofu and toss again until every piece is coated.

Spread the tofu out on the prepared baking sheet so the pieces aren't touching.

Bake on the top rack for 20 minutes.

Carefully flip each piece of tofu. Bake on the top rack for another 20 to 25 minutes, until golden and crispy.

Serve warm with vegan ranch for dipping, or pile it over grain bowls, salads, and wraps.