Begin by preparing the super-firm or extra-firm tofu. Freeze tofu overnight for a chewier texture, defrost in the refrigerator for 6 hours or press for 15 minutes to remove excess water.

Preheat your oven to 400°F (200°C). In a mixing bowl, whisk together soy sauce, dill pickle juice, agave syrup, vegetable broth powder, sweet paprika, garlic powder, onion powder, and nutritional yeast until a thick paste forms.

Cut tofu into thumb-sized chunks and place them in the bowl with the paste. Toss gently to coat, then transfer to a parchment-lined baking sheet.

Bake for 30 to 35 minutes, flipping halfway through until golden brown and crispy.

Once baked, let cool for a few minutes and serve warm with Vegan Honey Mustard Dipping Sauce.