popcorn tofu with vegan honey mustard dressing.
The popcorn tofu is another marinated-in-pickle-juice recipe. It was even better than the last one I tried. It used Bisquick for the batter coating and that works out so much better as leftovers, even at room temperature.
I am again left to lament the inadequate amount of pickle juice I have available for this sort of thing, but I actually think this might be pretty good as ordinary fried "chicken," without the pickle juice. It's an experiment worth trying sometime.