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Crispy, full of flavor, and so easy to make, this air-fried herbed tofu makes for the perfect component to so many meals.
We’ve been really into air-frying tofu recently, and for a good reason. It’s such an easy and delicious way to prepare tofu. With air-frying, you can achieve the crispy, crunchy texture we all know and love without having to pan fry or deep fry.
This herbed tofu recipe is inspired by both our easy crispy tofu recipe and Italian seasoned tempeh. We are taking the herb inspiration from the Italian seasoned tofu, +/- a few ingredients, and using a similar method to the easy crispy tofu.
Here’s What You Need to Make This Air Fried Herbed Tofu:
- Extra Firm Tofu – For this recipe we are using extra firm tofu because of how nicely it holds its shape. Extra firm tofu a more dense variety of tofu making it perfect for cubing. One thing to keep in mind is that the more firm tofu is, the less it absorbs flavor, so making the seasonings stick to the outside is key. We like to use either House Foods or Nasoya tofu.
- Red Wine Vinegar – This will add a bright, tangy, but clean flavor to our tofu. If you don’t have any red wine vinegar, you can substitue it with white wine vinegar or just white vinegar. One thing to note is that white vinegar will not have as much flavor.
- Tamari or Soy Sauce – This will add some umami flavor and saltiness to our herbed tofu. If you want this recipe to be entirely gluten-free, we recommend using tamari over soy sauce. We like to use Lee Kum Kee soy sauce!
- Olive Oil – Olive oil will add some fat to this recipe and also help the marinate stick and coat the tofu. We recommend using a high-quality extra virgin olive oil for this recipe because it will help enchance the flavor, but you can also use avocado oil or any other oil of your choice.
- Spices – The spice blend for this air fried herbed tofu is as follows: Italian seasoning, red pepper, black pepper, salt, garlic powder, and onion powder. If you aren’t a huge fan of spicy food, you adjust the amount of red pepper you are using accordingly.
- Cornstarch – This will help thicken our marindae and make it more like a batter when coating the tofu. If you don’t want to use corn starch, or don’t have any on hand, you can also substitue it for arrowroot powder or tapioca powder.
- Nutritional Yeast – Nutritional yeast, aka “nooch”, will add a nutty and cheesy flavor to our herbed tofu. Nooch also has B vitamins and is packed with protein.
Looking for More Tofu Recipes? Here Are a Few of our Favorites:
- Easy Crispy Tofu
- Ginger Sesame Tofu
- Sheet Pan Lemon Herb Tofu
- Basic Tofu Scramble
- Easy Lemongrass Tofu
- Easy Tofu Ricotta
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