This Parmesan Herb Air Fryer Tofu is a crispy, savory delight. Firm tofu crisps up in the air fryer, coated with nutty Parmesan and fragrant herbs—perfect for an easy air fryer tofu recipe that brings Italian-inspired flavor to your dinner in a quick, delicious bite.
Recipe Tips and Tricks
Press tofu well—removes water for crispness; 20 minutes with a weight is key. Cut evenly—1-inch cubes cook fast and coat well. Coat lightly—too much cornstarch softens the crust; a thin layer crisps best. Add Parmesan after frying—keeps it from burning; pre-coating can make it bitter. Air fry in batches—space ensures that golden texture.
Why You’ll Love This Recipe
Get ready to savor a dinner that’s as quick as it is totally irresistible with this Parmesan Herb Air Fryer Tofu—it’s an air fryer tofu recipes gem and an easy dinner ideas star that’s about to become your new favorite for a rich, plant-based Italian treat! This recipe is a crispy, savory masterpiece: firm tofu turns into golden, crunchy nuggets in the air fryer, then gets tossed with nutty Parmesan and aromatic herbs that bring a taste of Italy—all ready in under 30 minutes, letting you unwind while it cooks. It’s the ultimate no-fuss comfort food—just press, coat, and air fry, delivering tofu with a satisfying crunch and a cheesy, herby finish that’s bursting with cozy flavor, turning a simple block into a dinner standout without any hassle. Whether you’re craving a vegan twist on Parmesan classics, pairing it with pasta, or just want a flavorful bite on a busy night, this one’s a total winner—crisp, savory, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Parmesan Herb Air Fryer Tofu
Crispy tofu with Parmesan and herbs—air fryer savory.
Ingredients
- 14 oz firm tofu
- 2 tbsp cornstarch
- 1 tbsp olive oil
- 2 tbsp grated Parmesan cheese (or vegan Parmesan)
- 1 tsp dried Italian herbs
- ½ tsp salt
- ½ tsp garlic powder
Instructions
- Gear Up for Herby Tofu Bliss: Alright, let’s dive into this crispy, savory adventure—grab your air fryer, a cutting board, a knife, a mixing bowl, a plate, and a spoon! This Parmesan herb tofu is about to make your dinner quick and delicious. Picture that crunchy, cheesy goodness—let’s get started with a big, excited grin lighting up our faces!
- Press the Tofu Quick: Take your 14 oz block of firm tofu—unwrap it, sandwich it between two plates, and set a heavy pan or book on top for 10 minutes to squeeze out that water. Imagine that tofu prepping to crisp—once pressed, pat it dry with a towel and head to your cutting board!
- Cube the Tofu into Nuggets: Use your knife to slice the tofu into 1-inch cubes—aim for about 32 bite-sized pieces, keeping them even for fast, even cooking. Picture those little nuggets turning golden and herby—toss them into your mixing bowl, buzzing with excitement for the next step!
- Coat the Tofu for Crunch: Sprinkle 2 tbsp cornstarch, ½ tsp salt, ½ tsp garlic powder, and 1 tsp dried Italian herbs over the tofu—drizzle 1 tbsp olive oil, then toss it all together with your hands until each cube gets a light, herby coat. Imagine that crisp crust forming—spread them on a plate, ready to fry!
- Preheat the Air Fryer Fast: Plug in your air fryer—set it to 400°F and let it preheat for 3 minutes while you admire your seasoned tofu cubes. Picture that hot air swirling around, turning them into crunchy delights—open the basket and get ready to load them up with a skip in your step!
- Air Fry the Tofu to Crisp: Place half the tofu cubes in the air fryer basket in a single layer—don’t crowd them, let them shine! Set the timer for 15 minutes at 400°F—hit start and shake the basket at 7 minutes, imagining those edges getting golden and crisp—repeat with the second batch!
- Check for Crunchy Perfection: When the timer beeps, open the basket—inhale that herby, toasty scent and grab a nugget; it should be crisp outside, firm inside. Picture that perfect crunch—pull them out with tongs, keeping the first batch warm on a plate while the second finishes up!
- Toss with Parmesan Magic: Dump all the crispy tofu into your mixing bowl—sprinkle 2 tbsp grated Parmesan (or vegan Parmesan) over them and toss with a spoon until every piece is coated in that nutty, cheesy goodness. Imagine that savory flavor sinking in—give them a gentle mix, keeping it bold and delicious!
- Plate Up with Herby Pride: Pile those golden nuggets on a plate—admire that crispy, cheesy goodness and get ready to dig in! Picture them sizzling hot, full of that Italian flair—serve them up fresh, letting the herby aroma fill the air with excitement!
- Serve Your Parmesan Herb Treat: Dish them out hot—savor every bite of that crispy, herby, cheesy goodness! Pair with pasta, dip in marinara, or enjoy solo—dig in, relishing every quick, savory moment with a big, happy grin, feeling that Italian-inspired flavor light up your taste buds!
Notes
- Press it—wet tofu won’t crisp, so don’t skip this quick step for that golden bite!
- Parmesan after—adding it before frying burns it; post-fry keeps the flavor nutty and intact.
- Batch it—overcrowding steams instead of crisps, so split them for the best texture every time!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 140Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 2mgSodium 341mgCarbohydrates 6gFiber 1gSugar 1gProtein 11g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Firm tofu is the chewy base—14 oz (40g protein, 20g fat, 350 kcal) crisps well and holds flavor. Cornstarch ensures crunch—2 tbsp (16g carbs, 60 kcal) keeps it light and crisp. Olive oil aids browning—1 tbsp (14g fat, 120 kcal) adds subtle richness. Parmesan cheese adds nuttiness—2 tbsp grated (4g fat, 50 kcal) savory and sharp (use vegan Parmesan for plant-based). Dried Italian herbs bring aroma—1 tsp (negligible macros) thyme, oregano, and basil blend. Salt enhances taste—½ tsp (negligible macros) lifts the flavors. Garlic powder boosts savoriness—½ tsp (negligible macros) warm and aromatic.
Variations and Substitutions
Swap firm tofu for extra-firm or tempeh—extra-firm (42g protein, 22g fat), tempeh (18g protein per 100g), denser or nuttier. Use arrowroot or flour instead of cornstarch—2 tbsp (16g carbs), lighter or thicker crunch. Sub olive oil with avocado oil or skip—avocado (14g fat), oil-free (zero fat), richer or leaner. Replace Parmesan with nutritional yeast—2 tbsp (6g protein, 40 kcal), cheesy and vegan. Use fresh herbs or single herbs—1 tbsp fresh or ½ tsp dried rosemary (negligible macros), brighter or specific flavor. Add paprika or chili flakes—½ tsp each (negligible macros), for smokiness or heat. Sub garlic powder with onion powder—½ tsp (negligible macros), for sweetness.
Storage Options
Store in an airtight container in the fridge for up to 4 days—crispness fades; reheat to revive! Reheat in the air fryer at 375°F for 5-7 minutes, or microwave for 1-2 minutes—add a drizzle of oil if dry; add fresh Parmesan after reheating. Freeze for up to 2 months—freeze uncoated, thaw, then coat and air fry; coated tofu softens if frozen.
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