If you are like me and get excited about that extra crunch when it comes to food, you’ll like this plant based protein option for soups, salads and stir fries.
Tofu can be a great added protein, especially for women in menopause as it eases the transition. Soy has a phytoestrogen effect on the body. This means it mimics our own estrogen. With menopause, estrogen production drops dramatically so these phytoestrogens can help ease the body’s transition. Be sure to pick a brand made up of non GMO soybeans and one that is organic and/or sprouted organic.
By the way, my health and wellness product partner USANA Health Sciences manufactures the highest rated nutritional supplements on the market. The company formulates cellular nutrition for the whole family and they have a wonderful solution for menopausal and post menopausal women who suffer from hot flashes, night sweats and mood swings.
Anyone out there know what I’m talking about? This product is called Estropro and I take it every day. YEP! I am now in menopause and the soy isoflavones, red clover, flaxseed extract and licorice root extract help greatly with my symptoms. A little bit of crispy tofu with that and I am set to go!
I should mention I use my air fryer for this crispy tofu recipe but it can be made in a hot cast iron pan or stainless steel pan. Be sure to press the tofu (I explain how below) and to not overcrowd the pan to ensure crispiness.
If you are in the market for air fryers I absolutely love my Pampered Chef Deluxe Air Fryer. It’s been a little miracle worker when it comes to making healthier versions of our favourite recipes like chicken tenders, sweet potato fries, and chicken wings. Pampered Chef Consultant extraordinaire Silvana Di Bello does a wonderful job of supporting her customers and can help you with whatever kitchen tools you may be looking for including the Deluxe Air Fryer. Thanks Silvana for helping me take my kitchen accessories to the next level !
Let’s get back to this fabulous recipe! It’s from a great food blogger I follow whose account on Instagram is called Running to the Kitchen. As I learn to develop my own recipes I am constantly inspired and learning from many of these talented food bloggers. Check out her beautiful recipes and food photography here.
I saw her recipe for crispy air fryer tofu and had to give it a try. Don’t worry though. If you dont have an air fryer you can make this recipe using your stove top. This recipe was a real winner with the family so I thought I should share! It came out beautifully as you can see from my photos.
PRESSING THE TOFU
Pressing the tofu ensures you are removing the water and creating the crispiest texture. Also, the tofu will absorb the marinade better.
Choose an extra firm tofu to cut down on the amount of time required to press it.. Count on 15-20 minutes. I don’t have a tofu press so what I did was place a wire rack on top of a baking sheet as suggested by Gina from Run to the Kitchen. I then placed the tofu on top of the rack and then something heavy like a cast iron pan on top of the tofu.
INGREDIENTS
- 16 ounces extra firm tofu, drained and pressed
- 1 1/2 tablespoons arrowroot powder (optional)
- 2 tablespoons avocado oil
- 2 tablespoons tamari (*see note)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
INSTRUCTIONS
- Cube the drained and well pressed tofu and place in a bowl with arrowroot powder. Toss to combine.
- Add avocado oil, tamari, garlic powder, onion powder, salt and pepper and gently toss again until each piece of tofu is coated.
- **Place tofu in air fryer either in the basket or on the trays depending on model.
- Air fry at 400°F for 15 minutes shaking basket or rotating trays half way through.
- Remove from the air fryer once finished and serve hot.
** If cooking in a pan make sure the pan is hot before cooking the tofu. Use a little bit of oil with a higher smoke point like avocado oil or refined coconut oil (no flavour) and cook 2-3 minutes on each side until golden.
These little cubes of plant based deliciousness can also be used as “croutons” for your salad or in an Asian infused noodle dish or soup. We ended up eating half of them just on their own. They were that delicious. Be sure to let me know how yours turns out!
Bon Appetit!
Sara xo
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