Crispy air-fried tofu meets a rich, savory tomato sauce in this delicious Air Fried Tofu with Tomatoes. Made with organic tomatoes, garlic, and a touch of vegan fish sauce, the sauce brings a perfect balance of tangy and savory flavors. A little date paste adds a natural sweetness, while cilantro and green onions finish the dish with freshness. This simple yet flavorful recipe is a perfect choice for an easy, satisfying meal!
Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
14ozorganic tofu (firm, extra firm, or super firm, drained and pressed, cut into 1 - 2” cubes, see Chef’s Notes)
1cuponion (diced)
3garlic cloves (thinly sliced)
2cupsorganic tomatoes (diced)
1tbspvegan fish sauce (or coconut aminos, see Chef’s Notes)
1tbsporganic tomato paste (BPA-free can)
1tspdate paste (or maple syrup)
salt (optional to taste)
ground black pepper (optional to taste)
2tbspgreen onion (sliced)
cilantro (optional; chopped, to taste)
Directions
1
Cook the tofu: Preheat (if needed) your air fryer at 375 F. Add the cubed tofu to your air fryer basket and cook for 20 minutes, shaking the basket occasionally.
2
Meanwhile, make your tomato sauce: Heat a large stovetop pan over medium-high heat. Add the onions and cook for 2–3 minutes.
3
Add the garlic and tomatoes, cooking and stirring for another minute.
4
Stir in the fish sauce, tomato paste, and date paste or maple syrup, and cook for another minute. Remove from heat while the tofu continues to cook or, if the tofu is ready, add it to the mixture. Simmer the tomato mixture with the tofu for 5–7 minutes to allow the flavors to meld.
5
Divide Air Fried Tofu between plates and top with green onion and optional cilantro. Serve with rice and vegetables, if desired.
Chef’s Notes
Substitutions In place of tofu, try tempeh, jackfruit, setian or your favorite legume of choice.
In place of tomato paste, try tomato puree.
In place of onion, try shallot.
Whole Food Sweetener Prepare the date paste ahead of time.
Oven Directions Preheat the oven to 400 F and line a baking sheet with parchment paper. Spread the tofu out evenly on the baking sheet and bake for 30 minutes, tossing halfway through. Proceed to step 2 in the directions.
Storage Store Air Fried Tofu in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
4 servings
Serving size
189g
Amount per serving
Calories130
% Daily Value *
Total Fat5g7%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol0mg
Sodium65mg3%
Total Carbohydrate11g4%
Dietary Fiber 3g11%
Total Sugars 5g
Includes 1g Added Sugars2%
Protein11g
Calcium 100mg8%
Iron 2mg12%
Potassium 210mg5%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
14ozorganic tofu (firm, extra firm, or super firm, drained and pressed, cut into 1 - 2” cubes, see Chef’s Notes)
1cuponion (diced)
3garlic cloves (thinly sliced)
2cupsorganic tomatoes (diced)
1tbspvegan fish sauce (or coconut aminos, see Chef’s Notes)
1tbsporganic tomato paste (BPA-free can)
1tspdate paste (or maple syrup)
salt (optional to taste)
ground black pepper (optional to taste)
2tbspgreen onion (sliced)
cilantro (optional; chopped, to taste)
Directions
1
Cook the tofu: Preheat (if needed) your air fryer at 375 F. Add the cubed tofu to your air fryer basket and cook for 20 minutes, shaking the basket occasionally.
2
Meanwhile, make your tomato sauce: Heat a large stovetop pan over medium-high heat. Add the onions and cook for 2–3 minutes.
3
Add the garlic and tomatoes, cooking and stirring for another minute.
4
Stir in the fish sauce, tomato paste, and date paste or maple syrup, and cook for another minute. Remove from heat while the tofu continues to cook or, if the tofu is ready, add it to the mixture. Simmer the tomato mixture with the tofu for 5–7 minutes to allow the flavors to meld.
5
Divide Air Fried Tofu between plates and top with green onion and optional cilantro. Serve with rice and vegetables, if desired.
