Give crispy tofu extra flavor by soaking it in a dressing-like mixture before breading and baking. By spraying the breaded tofu with olive oil before baking, it gives a nice crunchy exterior as if it had been really fried. It’s the perfect recipe for plant-based protein on salads or in wraps.
Ingredients
1 stalk young garlic, trimmed with white part finely chopped
2 tablespoons olive oil
2 1/2 teaspoons garlic powder, divided
1 1/2 teaspoons salt, divided
1/4 teaspoon sweet paprika
1 teaspoon oregano
Juice of 1 lemon
2 tablespoons nutritional yeast
1/2 teaspoon black pepper, divided
1 block extra firm tofu
1 cup breadcrumbs
Directions
Add the garlic to a bowl with the olive oil, 2 teaspoons garlic powder, 1 teaspoon salt, sweet paprika, oregano, lemon juice, nutritional yeast, and 1/4 teaspoon pepper.
Cut the tofu into 1/2" thick slices and add to the bowl to fully coat in the dressing.
In a shallow bowl, combine the breadcrumbs, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.
Add the tofu slices to the breadcrumb mixture and coat fully on all sides.
Place the tofu in an even row on a lined air fryer sheet and spray with olive oil.
Preheat an air fryer to 425°F and cook for 15-20 minutes, until the tofu is golden brown and crispy. (You can also cook in a conventional oven at 400°F for 20-25 minutes.)
Use the crispy tofu in sandwiches, wraps, or on top of salads for extra protein. For my wrap, I folded the crispy tofu into a collard green wrap with shaved carrots, sliced avocado, and chopped sprouts.
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