Press the extra-firm tofu for 20 minutes to eliminate excess water, then slice it into bite-sized cubes.

Combine the cubed tofu with dill pickle juice in a bowl or zip-top bag for at least 1 hour, preferably overnight.

Drain excess pickle juice and pat the tofu dry. Toss with olive oil, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, and salt until evenly coated.

Preheat your oven to 400°F (200°C). Spread the tofu cubes on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway through.

Let them cool slightly before serving. Optionally, sprinkle fresh dill on top before serving.