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)
Baby bok choy
1/4 block of firm tofu
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!