First, freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.

When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.

Place your pressed tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half.

Mix all the ingredients for the marinade.

Pour half the marinade in the bottom of a 9x9-inch baking dish and tilt the dish to create an even layer of marinade.

Place each cutlet in the dish with the marinade.

Then, pour the second half of the marinade over your tofu cutlets, making sure they are all nice and coated. I usually use a rubber spatula to spread everything over the cutlets evenly. The marinade is very thick, and that’s how we want it!

Cover the dish and place them in your fridge for at least 30 minutes or overnight for the best flavor results. You can also freeze them at this stage for a meal prep future-you will thank you for!

When you’re about ready to cook the tofu, preheat the oven to 375F and scrub / small-dice your potatoes.

Add your diced potatoes to a large container with a lid or zip-lock bag. You can also use a large mixing bowl.

Pour in the oil and seasoning, cover the container or close the bag, and shake it up until everything is well-coated. If using a mixing bowl, just toss gently with a rubber spatula.

Transfer the potatoes to a large baking sheet, so they are evenly covering it (and not on top of each other). Use two baking sheets if needed.

Bake the potatoes for 20 minutes.

When the potatoes are cooking, place the cutlets on a separate baking sheet, about an inch or so apart.

For extra flavor, you can brush the tofu cutlets with more marinade before baking. If the marinade has become too thick to brush, feel free to add a drop or two of water to loosen it up.

After the potatoes have baked for 20 minutes, place the tofu in the 375F oven with the potatoes.

Bake the tofu and potatoes at 375F for 40 more minutes, flipping both halfway through.

Serve this dill pickle tofu over some arugula or other salad greens along with the roasted potatoes, topped with a dollap of vegan sour cream and a sprinkle of fresh dill.

You can store the cutlets and potatoes in an air-tight container in the fridge for up to a week. The cutlets can also be frozen for up to 8 weeks!