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I can change your mind about tofu!

I feel like tofu gets such a bad rep. Don't get me wrong, I definitely can see how its a little harder to work with but once you season and prepare it right -- it really can be so good. It's also a great source of plant-based protein and VERY cheap (like under $2 at Trader Joe's).

Once I stopped eating meat, it took me a while to really tap into tofu and using it in my meals. I absolutely love a good tofu scramble too but today's post features cripsy tofu, the one that I think really could change people's minds.

So just a couple important notes about tofu:

  • You want to buy firm or extra firm if you're going to try and make it crispy

  • Silken tofu is best for scrambles or blending into sauces

  • Pressing your tofu isn't key to a good crisp but it definitely helps

  • Season season season! You must season the hell out of it

Okay, now on today's recipe! This got a lot of love on my food Instagram (@tanya_tastes, please follow me if you don't <3) and I hope you all like it too. And, it takes under 20 minutes to make!

Crispy Curried Tofu Bowl (vegan, gf)


  • Jasmine rice

  • Baby bok choy

  • Zucchini

  • Spinach

  • 1/4 block of firm tofu

  • Maia Kaimal Foods Goan coconut curry

  • Coconut aminos

  • 1-2 tablespoons of oat flour

  • Seasonings: salt, pepper, garlic powder & ginger powder


  • To make your tofu, cut your block into little cubes and then coat with whatever oil (I usually use olive or avocado) then coat them in oat flour, salt, pepper + garlic powder and air fry @400 for ~15 mins, flipping halfway through

  • Cook your veggies on the stovetop seasoning in coconut aminos and set aside

  • I am ~lazy~ so this is microwave rice from TJ’s lol but use whatever you have & cook according to the packag

  • Once your tofu is air fried, add it to a pan on the stove with about 1/4 cup of your curry, stirring *lightly* but frequently till the tofu is well coated

  • Serve over rice with your veggies and enjoy!

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