Air Fried Tofu

Air Fried Tofu is a great alternative to deep frying! Way less oil, but still crunchy and super delicious!

I have a lot of Deep Fried Tofu / Vegan Chick’n recipes on this site. And every time I post a new one, I get folks asking if they can air fry or bake it instead. So here’s a recipe for air frying (or baking) some delicious Air Fried Tofu!

Even though I tend to deep fry my tofu, using an air fryer is great too! Obviously, there’s almost no oil, so it’s not only lighter, but it’s easier to clean up. It’s super fast and easy too, so if you aren’t into deep frying, Air Frying or Baking is a great alternative!

ingredients for air fried Tofu

• Tofu – As per usual, I recommend using Super Firm Tofu, the kind that’s vacuum sealed. I have recipes for Tofu Filets, which I’ll include below. You can also use the filets from my Seitan Fried Chick’n recipe.
• Marinade – I highly suggest making a marinade and grilling the tofu before breading. This will add a lot more flavor than simply breading plain tofu.

• Seasoned Flour – This will be a pretty typical seasoned flour mixture. Season the flour how you like (though I provide a detailed recipe below).
• Vegan Buttermilk – use unsweetened plant milk along with some apple cider vinegar and hot sauce.
• Panko Breadcrumbs – I recommend using Panko style breadcrumbs in order to achieve a crispy breading. You can also do some crushed up corn flakes or crackers too.

how to make Air Fried Tofu

Make sure to use super firm tofu, the kind that’s vacuum sealed and doesn’t need pressing. Otherwise, if you are using extra firm, you should press it for at least 30 minutes.

Cut the block into 4 filets. Optional but recommended, carve each rectangular filet into a more chicken breast like shape. You can also shave off the edges to make them smoother if you choose as well. Save the scraps for another recipe!

Whip up the marinade, I recommend blending for a better emulsion.

Marinade the filets for 30 minutes or overnight.

Get a pan up to medium high heat, add a little oil and then grill the filets for about 2-3 minutes per side. I recommend brushing the leftover marinade before and after you flip them. Feel free to flip as many times as you like, just don’t burn ’em!

Prepare the dredging stations. If you are using Crushed Cornflakes, I recommend pulsing them in a food processor or you can smash them by hand too.

If you are using Panko, I suggest toasting them in a pan with some melted vegan butter to get them nice and golden brown. I find that they can often come out of the air fryer a bit pale.

Then dredge the filets in the seasoned flour, the vegan buttermilk, and finally the Panko or Cornflakes.

Spray them with a little cooking oil, and air fry at 400 F / 204 C for 10 – 15 minutes, flipping halfway through.

Add them to a sandwich, or enjoy however you like!

oven baked option

If you’d like to bake these instead of air frying them, it’s the exact same process except you’ll want to bake them at 425F for about 20 – 24 minutes.

deep or shallow fry option

If you want to try out a deep fried version, you can try the Tofu Fried Chick’n recipe I got! Or you can also just shallow fry these fillets as well.

storage

You can store these in the fridge for 3-5 days, or freezer for 3 months. Reheat in the air fryer! Just do them for about 5 minutes at 375F, and flip and spray and air fry until they are cooked to your liking.

other recipes you’ll dig!

• Popeye’s Chicken Sandwich
• Buffalo Cauliflower
• Buffalo Sauce
• Filet O Fish
• Seitan Fried Chicken

handy dandy video here!

If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!

Air Fried Tofu

Thee Burger Dude

4.67 from 15 votes

Print Recipe Pin Recipe

Servings 4 Servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

TOFU Filets

• 16 oz Super Firm Tofu
• 2 Tbsp Soy Sauce
• 2 Tbsp Nutritional Yeast
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 1 Tbsp Hot Sauce
• 2 Tbsp Neutral Oil (Vegetable, Canola, Avocado, etc)
• 1 Tbsp Water
• 1 tsp Vinegar

Dry Dredge

• 1/4 cup All Purpose Flour
• 2 Tbsp Cornstarch
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 1 Tbsp Nutritional Yeast
• 1/4 – 1/2 tsp Salt
• 1/4 – 1/2 tsp Black Pepper

Wet Dredge

• 1/2 cup Plant Milk (Unsweetened)
• 2 tsp Vinegar
• 1 Tbsp Hot Sauce

Panko Breadcrumbs

• 2 Tbsp Vegan Butter
• 1 – 2 cups Panko Breadcrumbs (or Crushed Cornflakes)
• 1/4 tsp Salt
• 1/4 tsp Garlic Powder

Instructions

 

TOFU FILETS

• Make sure to use super firm tofu, the kind that’s vacuum sealed and doesn’t need pressing. Otherwise, if you are using extra firm, you should press it for at least 30 minutes.
• Cut the block into 4 filets. Optional but recommended, carve each rectangular filet into a more chicken breast like shape. You can also shave off the edges to make them smoother if you choose as well. Save the scraps for another meal!
• You can whisk the ingredients for the marinade in a bowl but I highly recommend blending for a better emulsion. Dip the filets to coat in the marinade, and marinade the filets for 30 minutes or overnight.
• Get a non-stick (or well seasoned cast iron) pan up to medium heat, add a little oil and then grill the filets for about 2-3 minutes per side. I recommend brushing the leftover marinade before and after you flip them. Feel free to flip and brush as many times as you like, just don’t burn ’em! I typically flip them 3 – 4 times to get a nice browned crust.

Panko Breadcrumbs / Cornflakes

• If you are using Crushed Cornflakes, I recommend pulsing them in a food processor or you can smash them by hand too. Crush them so they are smaller flakes, but don't turn them into a powder.
• If you are using Panko, I suggest toasting them in a pan with some melted vegan butter to get them nice and golden brown. I find that they can often come out of the air fryer a bit pale otherwise.
• Melt the vegan butter in a pan, add the panko breadcrumbs and stir to coat. Fry them for about 10 minutes, stirring frequently or until they are a nice golden brown color. Season with the salt and garlic powder. Remove from heat and set aside.

Air Frying

• Prepare the dredging station buy whisking together the ingredients for the seasoned flour, and vegan buttermilk in separate bowls. Add the panko / cornflakes to another bowl.
• Then dredge the filets in the seasoned flour, the vegan buttermilk, and finally the Panko or Cornflakes. Shake off the excess each time you dredge it and make sure you thoroughly coat it. If you want to double dredge for a thicker breading, dredge in the dry, wet, panko, and then the wet and panko again. You may need to adjust and increase the wet mixture if you go this route!
• Spray them with a little cooking oil, and air fry at 400 F / 204 C for 10 – 15 minutes, flipping halfway through. If more time is required, air fry in 3 – 4 minute intervals, checking frequently to avoid burning them.
• Serve on a bun for a sandwich, or in any dish that you like!

Baking Option

• To bake, follow the same instructions as above, but bake in a preheated oven at 425 F for about 16 – 20 minutes, flipping and spraying halfway through. If additional baking time is needed, bake in 3 – 4 minute intervals, checking frequently to avoid burning them.

Storage / Freezer

• You can store these in the fridge for 3-5 days, or freezer for 3 months. To Freeze, flash freeze them on a baking sheet for about 1 hour. Then add them to a freezer safe container or bag.

  Reheat in the air fryer! Just do them for about 5 minutes at 375 F, and flip and spray and air fry until they are cooked to your liking.

Keyword air fryer chick’n, vegan air fried chick’n, vegan chick’n

Tried this recipe?Let us know how it was!