Breaded Crispy Tofu
This flavor-packed 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!
Servings: 4 servings
Calories: 662kcal
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.
Nutrition
Calories: 662kcal | Carbohydrates: 69g | Protein: 24g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Sodium: 2704mg | Potassium: 622mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4713IU | Vitamin C: 28mg | Calcium: 263mg | Iron: 5mg