Store any leftover tofu in a lidded container in the fridge for 5-7 days. Cook for 15 minutes, shaking once halfway through. Add the tofu in an even layer, cooking in two batches, if needed. Use your hands for this! A spoon or tongs will break the delicate tofu.Īdd oil: Add the oil to the bowl and toss again until everything is evenly coated.Ĭook: Preheat your air fryer to 375 degrees. Toss until the tofu is well coated and very little dry seasoning is left in the bottom of the bowl. Toss with seasonings: Add the tofu to a bowl along with the seasonings. Pressing often leads to dry tofu, we want crispy, juicy, flavorful tofu. Prep the tofu: Pat the tofu dry with paper towels and do not press.
Air fried tofu free#
For an oil free version, see notes below. Olive oil - or grapeseed, avocado, etc.Or use another starch like arrowroot, or tapioca. Cornstarch - helps crisp up the tofu, but is optional.Smoked paprika - adds an amazing smokey flavor.Chili powder - traditional store bought, or experiment with ancho or guajillo chili powders, both of which are milder and fruitier.Feel free to adjust to your preference and what is in your cupboard. Nutritional yeast - adds a delicious cheesy note.Or regular extra firm tofu, I just find it sticks a bit more. Trader Joe's and Wildwood are great brands. Tofu - extra firm sprouted tofu works best.Is vegan, gluten free, vegetarian, and can be made oil free!.So versatile! Use the tofu on salads, bowls, or enjoy as nuggets or in tacos.Is faster and easier than baking crispy tofu in the oven.Uses just 8 ingredients - most of which are pantry staples!.Bonus - it packs in the flavor! Reasons to love this recipe! It's the secret for perfectly crispy, not chewy, air fryer tofu. This crispy tofu gets coated in a heavy handed spice mixture that acts as a (gluten free) breading.
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