Air Fried Tofu
Ingredients
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.
Tried this recipe?Let us know how it was!