Husband-Tested in Alice’s Kitchen
Makes 3-4 servings
Makes 3-4 servings
When you need something quick and satisfying to eat, make up this easy, tasty tofu. Serve it up with some steamed veggies and your favorite whole grains or starchy vegetables. Drizzle with a bit of sauce (some great sauce ideas in the notes) and serve it up with a whole fruit and some sauerkraut or kimchi and you’ve got one heck of a nutrient dense meal. The original recipe uses the oven, but I didn’t want to heat up the kitchen, so I used the air fryer. Directions for both methods are included.
1 (16 oz.) package super firm or extra firm tofu, drained and pressed
1 Tablespoon cornstarch
1 Tablespoon lemon pepper seasoning
½ teaspoon kosher salt or sea salt
1 Tablespoon cornstarch
1 Tablespoon lemon pepper seasoning
½ teaspoon kosher salt or sea salt
½ teaspoon garlic powder (optional)
½ teaspoon onion powder (optional)
1 Tablespoon nutritional yeast (optional addition that I put in that I though tasted great!)
1 Tablespoon nutritional yeast (optional addition that I put in that I though tasted great!)
Preheat the oven to 425F. (If using the air-fryer, set it to 400F.) Tear the tofu into bite sized pieces. (If you tear the tofu rather than cut the tofu, each piece will have craggy edges for the seasoning to adhere to.) In a large bowl, whisk together all of the rest of the ingredients. Add the tofu pieces and toss to coat each piece evenly.
If using the oven, arrange the tofu pieces on a greased baking sheet (or use parchment paper) and bake for about 25 minutes, flipping halfway through cooking until gold brown and crispy.
If using the air-fryer, put the tofu pieces in the basket and air-fry for 5 minutes. Then shake the basket and air-fry another 5 minutes until golden brown and crispy.
Serve warm with rice or other grain and a veggie, like broccoli or asparagus.
If you like, drizzle with 2 Tablespoons of your favorite yogurt that has been mixed with 2 teaspoons of vegan pesto or even salsa.
Leftovers can be stored in the fridge for up to 4 days in an airtight container. To reheat, pop them in the microwave or air-fryer to heat through.
If using the oven, arrange the tofu pieces on a greased baking sheet (or use parchment paper) and bake for about 25 minutes, flipping halfway through cooking until gold brown and crispy.
If using the air-fryer, put the tofu pieces in the basket and air-fry for 5 minutes. Then shake the basket and air-fry another 5 minutes until golden brown and crispy.
Serve warm with rice or other grain and a veggie, like broccoli or asparagus.
If you like, drizzle with 2 Tablespoons of your favorite yogurt that has been mixed with 2 teaspoons of vegan pesto or even salsa.
Leftovers can be stored in the fridge for up to 4 days in an airtight container. To reheat, pop them in the microwave or air-fryer to heat through.
Nutritional Information: (1 of 4 servings) 104 calories; 34 g carbohydrates; 11.3 g protein; 6.6 g fat; 0.6 g saturated fat; 0 g cholesterol; 305 mg sodium; 150 mg potassium; 0.5 g fiber; 0.6 g sugars; 199 mg calcium; 2mg iron
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