Air Fryer Vegan Tofu And Asparagus Scramble Recipes

CRISPY AIR FRIED TOFU

Steps:

• Press: Press tofu for at least 15 minutes, using either a tofu press or by setting a heavy pan on top of it and letting the moisture drain. When finished, cut tofu into bite-sized blocks and transfer to a bowl.
• Flavor: Combine all remaining ingredients in a small bowl. Drizzle over tofu and toss to coat. Let tofu marinate for an additional 15 minutes.
• AirFry: Preheat your air fryer to 375 degrees F (190 C). Add tofu blocks to your air fryer basket in a single layer. Cook for 10 to 15 minutes, shaking the pan occasionally to promote even cooking.

AIR FRYER TOFU

Steps:

• Cut the tofu into cubes.
• Make the tofu marinade. In a large bowl, add all of the ingredients for the marinade and stir well.
• Add the tofu cubes and stir well.
• If you've got enough time, let the tofu marinade for about 10-20 minutes for a deeper flavor. If you're short on time, just let it marinade for a minute and then move on to the next step.
• Set your air fryer to 350 °F and air fry the tofu for 12-15 minutes. Shake the pan occasionally to promote even cooking.
• Serve the air fryed tofu immediately with vegan mayonnaise or aioli or with a salad.

CRISPY TOFU AND VEGGIE STIR-FRY

Steps:

• Preheat air fryer to 375°F. Cut tofu horizontally into three planks. Use a heavy plate to press tofu planks between two cotton towels about 25 minutes, removing as much liquid as possible. Sprinkle tofu planks all over with the 3 Tbsp. sesame seeds. Line air fryer trays with foil. Arrange trays in air fryer. Air-fry 12 to 15 minutes or until browned and starting to crisp, turning tofu once and rotating trays if necessary. Cut tofu into bite-size pieces.
• Meanwhile, in a small bowl stir together the next five ingredients (through arrowroot powder). In a large skillet cook vegetables over medium 5 to 7 minutes or until almost tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add sauce and cook just until thickened.
• To serve, top rice with vegetables and tofu. Sprinkle with scallion and toasted sesame seeds.

AIR FRYER ASPARAGUS

Steps:

• Preheat a 5.8-quart air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Place asparagus spears in a large bowl and toss with olive oil and seasoned salt.
• Combine grated Parmesan cheese and bread crumbs in a bowl. Toss with asparagus spears until evenly coated. Lightly spray air fryer basket with cooking spray and add the asparagus in a single layer. Air fry to desired doneness, 7 to 10 minutes. Serve warm.

VEGAN TOFU SCRAMBLE BREAKFAST SANDWICHES

Steps:

• Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.
• Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.

AIR FRYER TOFU

Steps:

• Place tofu onto a plate lined with several paper towels. Cover with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes; drain and discard any accumulated liquid and cut tofu into 1/2-inch cubes.
• Combine soy sauce, olive oil, garlic, and sesame oil in a small bowl; mix well. Add tofu cubes and marinate for 15 to 20 minutes.
• Preheat an air fryer to 350 degrees F (180 degrees C).
• Place tofu in a single layer in the air fryer basket.
• Air fry for 5 minutes without shaking the fryer. Continue air frying, shaking occasionally, until browned, about 10 more minutes.

TOFU SCRAMBLE WRAPS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).
• Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray.
• Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.
• While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes.
• Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.
• Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes.