Air-Fried Tofu Coated with Quinoa Flakes


Quinoa flakes are a flavorful and healthy substitute for bread crumbs. Mix them with some herbs and nutritional yeast and you have a crispy, delicious coating for tofu. Cooking in the air fryer eliminates the need for oil. Serve these with your favorite dipping sauce as an appetizer or alongside vegan mashed potatoes and a salad for a vegan meal.

Air Fried Tofu Coated with Quinoa Flakes
Prep Time:
25 mins
Cook Time:
10 mins
Total Time:
35 mins
2 servings


  • 1 (8 ounce) container extra-firm tofu

  • ¼ cup cornstarch

  • ¼ cup unsweetened soy milk

  • ¼ cup quinoa flakes

  • ¼ cup nutritional yeast

  • 1 tablespoon minced fresh oregano

  • 1 tablespoon minced flat-leaf parsley

  • 1 tablespoon minced fresh sage leaves

  • 2 tablespoons minced fresh rosemary

  • 1 teaspoon freshly ground black pepper


  1. Squeeze the liquid from the block of tofu by wrapping it in a clean towel and pressing it with a weight.

  2. Preheat an air fryer to 400 degrees F (200 degrees C).

  3. Set up a breading station with 3 shallow bowls, not too wide, and one flat plate. Put the cornstarch in one, and unsweetened soy milk in another. In the last one, add the quinoa flakes, nutritional yeast, oregano, sage, rosemary, and pepper. Mix with a fork. Leave the plate for the finished tofu.

  4. Slice the slab of tofu into pieces that are approximately 1/2-inch thick and approximately 2 inches in length and width. They should be able to be handled easily without breaking.

  5. Dredge each slice in cornstarch first. Dip each piece in the soy milk. Coat the slices with the quinoa flake mixture, tapping to shake off the excess. Place each coated tofu piece on the empty plate. Add as many pieces that will fit without touching into the air fryer basket.

  6. Cook until browned and crispy, about 10 minutes. There is no need to flip the pieces and do not shake the basket. The coating is light and will come off easily if not cooked through. When the tofu pieces are browned and crispy, remove them and continue cooking the remaining pieces. Serve warm.

Cook's Note:

I suggest freezing the tofu for a chewier texture. After squeezing out the liquid, wrap the tofu block in plastic wrap and freeze overnight. Thaw the next day and cook as directed. The outcome is a spectacular treat.

Nutrition Facts (per serving)

271 Calories
8g Fat
34g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 271
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Sodium 33mg 1%
Total Carbohydrate 34g 12%
Dietary Fiber 6g 21%
Total Sugars 2g
Protein 20g
Vitamin C 5mg 23%
Calcium 428mg 33%
Iron 8mg 42%
Potassium 538mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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