Crispy Air Fryer Tofu with Spiced Quinoa and Roasted Veggie Medley

Ingredients

• 400 g firm tofu
• 200 g quinoa
• 400 ml water
• 1 red, 1 yellow bell peppers
• 1 medium zucchini
• 1 large carrot
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp coriander powder
• to taste black pepper
• 1 tsp garlic powder
• a handful, chopped fresh coriander
• 2 tbsp coconut aminos
• 2 tbsp lemon juice
• 1/2 tsp ground ginger
• 1 tbsp olive oil
• to taste salt

Steps

1. 1. Preheat the air fryer to 200°C (390°F).
2. 2. Press the tofu for 10-15 minutes to remove excess moisture, then cut it into bite-sized cubes.
3. 3. In a mixing bowl, combine the coconut aminos, olive oil, garlic powder, smoked paprika, cumin, coriander powder, ground ginger, and black pepper to create a marinade.
4. 4. Add the tofu cubes to the marinade and toss gently to coat. Allow to marinate for at least 10 minutes.
5. 5. While the tofu is marinating, rinse the quinoa under cold water and then combine it with 400 ml of water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until cooked. Fluff with a fork.
6. 6. Chop the bell peppers, zucchini, and carrot into similar sized pieces and toss them with salt, pepper, and a sprinkle of olive oil.
7. 7. Spread the vegetables on a baking tray and roast in the oven at 200°C (390°F) for about 20 minutes or until tender and slightly caramelized, stirring halfway through.
8. 8. Meanwhile, place the marinated tofu into the air fryer basket in a single layer and cook for 15-18 minutes, shaking the basket halfway through, until golden and crispy.
9. 9. Once everything is cooked, serve the crispy tofu over the spiced quinoa, topped with the roasted veggie medley and garnished with fresh coriander and a squeeze of lemon juice.

Notes

• The use of smoked paprika adds a unique twist to the familiar tofu and veggie dish, giving it a rich, smoky flavour.

Substitutions

• For a soy-free option, use sunflower seed butter mixed with water in place of coconut aminos.