This recipe for dill pickle smoked tofu and white bean toasts has blown me away. The flavor profile seems like an unlikely one to fall in love with, but for some reason, it just works.
If you are a dill pickle enthusiast, this recipe is a must try. Each ingredient has its place in the recipe, but the dill pickle is the one flavor that is most out of place, and is what makes this recipe really unique and special.
The dill pickle adds briny-saltiness and a little crunch. The smoked tofu adds chewiness and a subtle smoky flavor along with the smoked paprika.
The cayenne produces a slow building heat that is slightly spicy and warming. The apple cider vinegar add just a touch of sweetness.
The mayo adds richness, and the white beans provide the body. The toast is just a delivery vehicle, this recipe could easily become a hearty dip as well.
Variations to the Dill Pickle Smoked Tofu and White Bean Toasts recipe:
- Turn down the heat: Omit the cayenne pepper, and cut back on the smoked paprika to taste. The mixture will have a more forward dill-pickle flavor.
- Smoked tofu doesn’t need cooked but I like it better after frying because the smoky flavor is more pronounced, and the tofu gets just a little crispy and chewy on the edges which adds great texture to the smashed white beans.
- Type of White Bean: I use great northern beans because that is what I commonly find as dry beans at the store. You could also use navy beans, cannellini beans or butter beans.
- Use homemade Dill pickles with this recipe.
- Make homemade smoked tofu with this recipe.
- 1 TBS canola oil
- 8 oz block smoked tofu, diced
- 15 oz can white beans, drained well
- ½ cup minced dill pickles
- ½ tsp each: smoked paprika and black pepper
- ¼ tsp kosher salt
- ⅛ tsp cayenne pepper (optional)
- 2 TBS mayo
- 2 TBS apple cider vinegar
- 4-6 large slices of artisanal crusty bread (I used sourdough), toasted
- Heat the oil in a skillet until shimmering. Add the tofu and cook until golden brown, stirring occasionally.
- In a medium bowl, coarsely mash the white beans so that there are still some chunks. I like to use a potato masher.
- Mix the smoked tofu into the white beans along with the dill pickles, smoked paprika, black pepper, salt, cayenne pepper (if using), mayo, and apple cider vinegar.
- Generously spoon the smoked tofu mixture over the slices artisanal crusty bread, toasted. Serve immediately.
Recipe inspired by Cool Beans cookbook by Joe Yonana (affiliate link).
