Firm tofu, when crumbled, has a scrambled egg texture. This tofu scramble is nutritionally comparable to scrambled eggs, and is a wonderful healthy choice for breakfast or any other meal! This savory scramble requires a few air fryer steps, and is topped with a sweet soy sauce drizzle and chopped, raw almonds.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/2 cup soy sauce, brown sugar, and mirin in a small saucepan and bring to a simmer over medium heat. Cook until sauce has reduced by half, 5 to 10 minutes. Set aside to cool and thicken.

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  • Meanwhile, place raw almonds into a small bowl and cover with water. Soak for at least 10 minutes, then drain. Cut each almond into thirds or smaller chunks if desired.

  • Press tofu block between paper towels. Place your hands on the top and bottom of the block and firmly squeeze out extra water. Set aside on a cutting board until ready to use.

  • Place asparagus spears in one layer across the crisping tray in the air fryer basket. Lightly spritz with olive oil cooking spray.

  • Set air fryer to 375 degrees F (190 degrees C) and cook asparagus for 10 minutes. Pull basket out after 5 minutes to shake vigorously; return basket and continue cooking. Pour cooked asparagus pieces into a large bowl.

  • Mix olive oil, 1 teaspoon soy sauce, rice vinegar, and garlic powder in a large bowl. Cut tofu block into 1/2- to 1-inch cubes and add to the bowl. Mix carefully to coat tofu cubes on all sides, keeping cubes as intact as possible. Toss cubes with nutritional yeast.

  • Place seasoned tofu cubes onto the crisping tray in the air fryer basket. Cook at 375 degrees F (190 degrees C) for 10 minutes, shaking vigorously after 5 minutes.

  • Mix tofu cubes and asparagus pieces together, pressing some of the cubes apart into a semi-scrambled texture. Drizzle sweet soy sauce over the mixture and top with chopped almonds.

Cook's Note:

You can use apple cider vinegar instead of rice vinegar.

Nutrition Facts

264.8 calories; protein 12g 24% DV; carbohydrates 34.9g 11% DV; fat 7g 11% DV; cholesterolmg; sodium 1930.1mg 77% DV. Full Nutrition