Press the tofu (ideally the day before):

1. Remove tofu from packaging and drain. Press tofu to remove as much moisture as possible (use a tofu press, or place between paper towels and weigh down with a heavy, stable object).
2. One hour is enough; overnight is best for maximum moisture removal.

Brine the tofu:

1. Slice the pressed tofu into 4-5 slabs, about ⅓–½ inch thick.
2. Place tofu slices in a freezer bag. Mix pickle juice with ½ tsp kosher salt and optional fresh dill, then pour over tofu. Seal and refrigerate for at least 1 hour or up to 2 days.

Prepare the breading:

1. Crush pretzels until you have a mix of fine and coarse crumbs. A food processor or a ziplock bag and rolling pin works well. Add to a shallow plate.
2. In a shallow bowl or plate, mix flour, lemon zest, dried dill, garlic granules, onion granules, ground pepper, and remaining ½ tsp salt.
3. Pour almond milk into another shallow bowl.

Bread the tofu:

1. Remove tofu from brine and place on paper towels to gently pat dry — no need to press hard, just remove excess moisture from the outside.
2. Set up a breading station: one plate with the flour mixture, one with almond milk, and one with crushed pretzels.
3. Using separate hands for dry and wet steps, dredge each tofu slice first in flour (shake off excess), then dip in almond milk, then press firmly into pretzel crumbs, ensuring a good coating.

Air fry the tofu:

1. Preheat air fryer to 375°F (190°C).
2. Lightly spray the tofu slices and the air fryer basket with cooking oil.
3. Place tofu in the basket in a single layer and air fry for 15 minutes, flipping halfway at 7 minutes, until golden and crispy.

Alternative cooking methods:

1. Oven: Bake at 375°F (190°C) for about 40 minutes, flipping after 20 minutes.
2. Pan-fry: Cook in a non-stick pan with oil until golden and crispy on both sides.

Serve:

1. Serve crispy tofu with your favorite creamy dip or sauce. Great as a snack, on top of salads or stir-fries, or even in sandwiches!