This flavor-packed Vegan Crispy Tofu is easy to make in the air fryer and is perfect for weeknight cooking! Served on a bed of sauteed Swiss chard and topped with a creamy cashew sauce, this tasty tofu is sure to be a hit!
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The delightful combination of panko-breaded seasoned tofu, lemony sauteed Swiss chard, and a tangy cashew cream sauce will surely wow your taste buds!
This delicious meal just might become one of your new favorite go-to dinners!
For more tofu recipes, check out my Tofu Veggie Stir Fry, Mango Thai Tofu, and Tofu Scramble next.
💚 Why You Will Love This Crispy Tofu Recipe
- Perfectly Crispy Tofu: Using an air fryer helps the tofu achieve the perfect level of crispiness.
- Full of Flavor: Marinated in shoyu, seasoned with a blend of dried herbs and garlic, and coated with crunchy panko breadcrumbs, this tofu is flavorful.
- Easy to Make: Each of the three components of this dish comes together easily, making for a perfect weeknight meal.
🛒 Ingredients
Here's a look at the simple ingredients you need to make this recipe. Be sure to check the recipe card for the full ingredient list and quantities for each one.
- Creamy Sauce: You’ll need cashew cream, lemon juice, dijon mustard, and nutritional yeast to make the sauce.
- Tofu: It is best to use super firm, extra firm, or firm tofu for this recipe.
- Shoyu (low sodium recommended): This Japanese-style soy sauce is an easy tofu marinade in this recipe.
- Cornstarch: This is used to coat the tofu before breading and helps absorb moisture as it cooks, allowing the tofu to end up with a crispy exterior. You can also use arrowroot powder as well.
- Dried Seasonings: A blend of basil, oregano, and garlic seasoning work together to flavor the tofu.
- Panko: These Japanese-style breadcrumbs produce a light and crispy breading.
- Swiss Chard: This leafy green vegetable is sauteed with onion and scallions, creating the perfect base to lay the tofu on.
- Lemon Juice: Brightens up the Swiss chard and boosts the flavors.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
🌿 Variations
- Panko: You can use regular breadcrumbs instead of panko, resulting in less crispy tofu.
- Swiss Chard: If you’re not a fan of Swiss chard, swap for other leafy greens such as spinach, mustard greens, or collard greens.
- Gluten-Free: To make this air fryer crispy tofu gluten-free, use gluten-free panko breadcrumbs and swap the shoyu for low-sodium tamari.
✅ How to Make Vegan Crispy Tofu
Here are the instructions on how to make this breaded crispy tofu with Swiss chard and creamy cashew sauce:
Directions for Creamy Cashew Sauce
Step 1: Gather up all your ingredients for the sauce.
Step 2: Blend or stir the cashew cream with lemon juice, dijon mustard, and nutritional yeast. Thin with water as needed.
How to Make Crispy Tofu
Step 3: Remove any excess moisture from your pressed tofu by patting the block with paper towels.
Step 4: Cut the tofu into cubes. Add the tofu cubes to a mixing bowl and pour the shoyu over the top.
Step 5: Place the tofu in a medium bowl.
Step 6: Carefully combine the tofu with the shoyu.
Step 7: Mix in the cornstarch and the seasonings.
Step 8: Coat the tofu cubes in the panko breadcrumbs.
Step 9: Lightly grease or line your air fryer with parchment paper.
Step 10: Air fry the tofu at 400° F until crispy.
Cooking the Swiss Chard
- Step 11: Heat olive oil in a non-stick pan. Add the onion and saute until translucent.
- Step 12: Stir in the sliced Swiss chard stems and cook for a few more minutes.
- Step 13: Stir in scallion whites.
- Step 14: Add salt and pepper.
- Step 15: Add the Swiss chard greens and cook until wilted.
- Step 16: Stir in the lemon juice.
Serve and Enjoy!
Transfer the sauteed greens to a plate and top with the crispy tofu followed by a drizzle of the cashew cream sauce and a sprinkle of scallion greens. Serve with more sauce on the side for dipping.
🍽️ Serving Suggestions
This breaded tofu dish is great on its own but also pairs well with a side of brown rice if you want to make it more filling.
It’s great for an everyday meal but also works well as a dinner party main course served with these Vegetarian Wontons or this Bang Bang Cauliflower for an appetizer.
🔪 Kitchen Tools & Equipment
You’ll need an air fryer to cook the tofu and a high-speed blender to make the creamy cashew sauce.
You’ll also need a knife and cutting board for preparing the tofu and greens and a non-stick pan for sautéing the greens.
👩🏻🍳 Expert Tips
- Storing: Store each component separately (tofu, greens, sauce) in airtight containers in the refrigerator for up to 3 days.
- Tofu: Use super firm tofu that has already been pressed instead of extra firm or firm tofu to save time.
- Coating: Use your hands to coat the tofu cubes with the shoyu to help prevent the tofu from falling apart.
❓ Recipe FAQs
Yes, you can make this tofu recipe in the oven if you don’t have an air fryer. To make crispy baked tofu, place the breaded tofu cubes on a parchment-lined baking sheet and bake at 400° F for 15 minutes. Turn halfway through to ensure even cooking. 
To press your tofu, wrap the block in paper towels and place it on a large plate. Or you can wrap it in a clean kitchen towel. Place the tofu on a stable, flat surface like a cutting board. Pile a heavy item on top of a flat surface, such as a large book or a pot. Press for 20-30 minutes to remove excess water. Or you can purchase a tofu press.
Yes, you can use parchment paper in an air fryer. I recommend using the pre-cut air fryer parchment liners, which already have holes in them.
🌎 Sustainability Suggestions
Choosing plant-based protein instead of meat at least once a week can help lower your carbon footprint. Please find out more in my post about living an eco-flexitarian lifestyle.
When purchasing tofu, be sure it is certified organic, as this type is not produced with synthetic pesticides and chemicals. You can also purchase tofu from local sources when possible to help reduce long-distance transportation's impact on the environment.
Additionally, be sure to check your tofu packaging and recycle if possible.
➕ More Delicious Vegan Dinner Recipes
If you made this recipe, please leave a star 🌟 rating on the recipe card right below! You can also drop a review in the comment section. Your feedback is appreciated! And don’t forget to tag @themindfulfork so we can see your creations.
📖 Recipe
Breaded Crispy Tofu
Ingredients
Cashew Cream Dressing
- 2 cups all-purpose cashew cream
- ½ teaspoon lemon juice
- 1 teaspoon dijon mustard
- 2 tablespoons nutritional yeast
Crsipy Tofu
- 1 lb tofu pressed
- ½ cup shoyu low sodium recommended
- 2 tablespoons cornstarch
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¾ teaspoon garlic seasoning
- 4 ounces panko
- canola oil spray
Vegetables
- ½ onion diced
- 1 bunch swiss chard
- 4 scallions
- 2 tablespoons extra virgin olive oil
- ½ lemon juiced
- salt and pepper
Instructions
- Blend or stir Cashew Cream with lemon juice, dijon mustard, and nutritional yeast. Add 1 tablespoon of water at a time to make a little less creamy. Set aside as a topping.
- Remove excess moisture from the pressed tofu by dabbing with a paper towel or cloth.
- Slice the block of tofu into fifths lengthwise so you have 5 even slabs. Stack 2 slabs on top of each other and slice through lengthwise to make 2 even columns, then slice across to make 5 even rows of cubes (see photos). Continue until you have all of the tofu cubed. Dab dry if any further moisture exists.
- Place the cubes in a bowl. Pour the shoyu (or Tamari) over the tofu and gently stir with a silicone tipped spoon to coat each cube. Set aside and let the cubes marinade while you prep the other ingredients.
- Prep vegetable ingredients: Medium dice the onions. Thinly slice the Swiss chard, separating the stems and greens. Chop the scallions, also separating the white and greens.
- Gently stir in the cornstarch to the tofu mixture. Blend in the dried seasonings - basil, oregano and galic.
- Place the panko in a shallow dish. Using your hands, place a few cubes in the panko and one-by-one coat each cube evenly. Place the breaded cubes into a bowl and work your way through all of the cubes.
- Spray the air fryer basket with oil. Separate into 2 batches, and place the breaded cubes onto the tray coating with an additional oil spray. Cook at 400℉ for 10 minutes. Add additional minutes if a crispier texture is desired. Keep warm and repeat for the next batch.
- While the tofu is cooking, sauté the greens. In a medium non-stick pan, heat 2 tablespoon of olive oil. Add the onions and cook for 5 minutes. Add the sliced chard stems and cook for 3 minutes. Add a pinch of salt and pepper and scallion whites.
- Turn off the heat until the crispy tofu is almost ready. Then add the swiss chard greens and cook until wilted. Stir in the lemon juice. Add additional salt and pepper if desired.
- Serve immediately by placing the sautéed greens on a plate, topped with crispy tofu cubes, a drizzle of cashew cream, and scallion greens as a finishing touch. Additional cashew cream for dipping can also be served alongside.
Notes
- Most store-bought tofu comes already pressed. If not available, press tofu beforehand to remove excess moisture.
- When coating the cubes with shoyu, feel free to use your hands to reduce the chances of breaking apart the tofu cubes.
- Regular bread crumbs can be used instead of panko, but the tofu cubes will be less crispy.
- Replace shoyu with tamari for a gluten-free diet. I recommend low-sodium.
- I recommend using the parchment liners for the air fryer.
- If using a conventional oven, cook at 400℉ for 15 minutes. Turn halfway through to cook evenly.
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