Air Fryer Crispy Tofu with Nectarine and Cucumber Salsa
Every time I use my air fryer, I tell myself that I should use it more often. In this recipe, cooking the tofu in the air fryer makes it super crispy! To add a touch of freshness, I decided to serve it with a nectarine and cucumber salsa, and it was amazing! The perfect summer supper!
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- Preparation time: 20 minutes
- Cooking time: 15 minutes
- Servings: 2 to 4
Ingredients
Nectarine and Cucumber Salsa
- 1 nectarine, diced
- 2 Lebanese cucumbers, finely diced
- 2 teaspoons (10 ml) white wine vinegar
- 1 teaspoon (5 ml) honey
- 1/4 teaspoon (1.25 ml) salt
Crispy Tofu
- 1 block (450 g) firm or extra-firm tofu, well wrung out and cut into 4 slices
- 1/3 cup (80 ml) cornstarch
- 1/2 cup (125 ml) vegetable cream
- 1 tablespoon (15 ml) white wine vinegar
- 1/2 teaspoon (2.5 ml) salt
- 1 1/2 cups (375 ml) panko breadcrumbs
- 1 tablespoon (15 ml) nutritional yeast
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (2.5 ml) smoked paprika
- 1/2 teaspoon (2.5 ml) garlic powder
Lemon Mayo (optional)
- 1/3 cup (80 ml) mayonnaise or vegenaise sauce
- Zest of 1 well-washed lemon
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) honey
- 1 pinch salt
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Preparation
Nectarine and Cucumber Salsa
- Combine all the salsa ingredients in a small bowl.
Crispy Tofu
- Put the cornflour in the first soup plate. In a second bowl, mix together the milk, vinegar and salt. In a third bowl, mix together the panko breadcrumbs, nutritional yeast, paprika, smoked paprika and garlic powder.
- Coat a piece of tofu thoroughly in the cornflour mixture. Then dip it in the milk mixture and drain it well. Finally, coat the tofu piece thoroughly in the breadcrumb mixture. Repeat for all the tofu pieces. Spray the tofu pieces with oil, then cook them in the air fryer at 199°C for 16 minutes, turning them halfway through.
Lemon Mayo
- In a small bowl, mix together all the mayonnaise ingredients. Serve with the crispy tofu pieces and nectarine and cucumber salsa!
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