Dill Pickle & Ranch Tofu Cheeseburger

There was a time when I wouldn’t touch tofu. I wasn’t exactly sure what the heck it was, but once I got past my mental block, I discovered a whole new way to gateway to healthy living. This recipe is adapted from my husband’s Dill Pickle Ranch Ribs. I thought, “if he can do this with ribs, why can’t I do this with tofu”?

It’s easy to make and just takes a little thinking ahead. I love to make these when I get home from a long performance day where I’ve clocked over 10,000 dance steps and need a filling meal. To me, it reminds me a bit of a fried chicken sandwich more than a burger. Try it once and then tell me you’re not a fan, and I’ll leave you alone about tofu. If you like it, please share your success with me. I’d love to hear about it!

Dill Pickle & Ranch Tofu Cheeseburger

1 block extra firm tofu

1 packet Ranch dressing powder

1 pickle jar with juice and pickles removed

1 egg

1/4 cup of corn starch

1 cup of panko bread crumbs

2 tbsp. olive or avocado oil

1 slice of your favorite melting cheese (I like American or even Provolone would be great here)

Hamburger buns

Pickles

Ketchup & Siracha

Remove the extra firm tofu from the package and drain the water. I like to press my tofu in between paper towels on a plate with a heavy bottomed pan on top while I get everything else ready. This takes about 20 minutes.
Remove pickles from pickle jar and leave the juice.
Get your dredging station ready. You’ll need one flat container for each ingredient (three total) the corn starch mixed with the ranch dressing powder, (I would use 1/4 packet for one burger), one for the egg, and one for the panko bread crumbs (I add a little Ranch to the bread crumbs as well).
Cut your tofu into four slices that will make your “burger patty”. Then put them in the pickle jar with the brine. A medium size jar will hold 2 slices. Now, patience is key here for this next step. Let the tofu sit in that jar for two hours, two days or even a week! The longer it sits in the pickle brine, the better these burgers get!
Remove tofu from pickle brine, and use your dredging station. Place tofu in corn starch and Ranch mixture and make sure it is evenly coated.
Dip tofu into the egg and coat on all sides.
Dip tofu into the panko and coat on all sides. I use my hands to press the panko into the tofu.
In a large non-stick skillet on medium heat, add the olive or avocado oil. Be sure the oil is not too hot. The panko burns easily. Pan fry the tofu on the first side for about 2 – 3 minutes. Watch it closely, it brown FAST!
Flip tofu and add cheese. Brown other side. I also like to flip the tofu up on its edges and brown the sides as well.
I like to toast my burger buns with a little oil.