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Easy Crispy Air Fryer Tofu Bowls

Easy Crispy Air Fryer Tofu Bowls

Crispy air fryer tofu bowls with quinoa rice, fresh greens, and easy lemon dressing. A simple vegan meal perfect for meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main, Main Course
Cuisine American, Fusion
Servings 3 people

Ingredients
  

Crispy Air Fryer Tofu

Salad

  • 2 handfuls greens of choice per bowl
  • 1-2 tbsp of your favorite vinaigrette see notes for the simple lemon dressing I used

Quinoa Rice

  • ⅓ cup dry quinoa
  • ⅓ cup basmati rice
  • 1 cup water (use 1 cup minus 2 tbsp for the best consistency sometimes quinoa needs less water)

Optional

  • a drizzle of your fave sauce for topping bbq sauce, hot sauce etc

Instructions
 

Cook the quinoa rice:

  • Add 1/3 cup dry quinoa, 1/3 cup basmati rice, and 1 cup minus 2 tbsp water to a small pot. Bring to a boil, reduce heat, cover, and simmer for 12–14 minutes until fluffy. Turn off heat and keep covered.

Prep the tofu:

  • Cut the pressed tofu into bite-sized cubes and place them into a mixing bowl.

Season the tofu:

  • Add soy sauce, nutritional yeast, cornstarch, Italian seasoning, salt, and pepper. Toss or shake in the bowl to coat evenly.

Air fry:

  • Arrange tofu in the air fryer with space between the pieces. Air fry at 390°F for 5 minutes, shake, then air fry for another 5 minutes.

Assemble the bowls:

  • Divide the quinoa rice into 3 bowls. Toss the greens in your fave salad dressing. Top with crispy tofu and if you like, a little bbq sauce or hot sauce on the tofu. Enjoy!
  • These are great for meal prep too, just prep the ingredients ahead and store in separate containers until you are ready to eat.

Video

Notes

The Easy Lemon Vinaigrette I use: 
  • 3-4 tbsp extra virgin olive oil 
  • 2-3 tbsp lemon juice 
  • 1 tsp honey or maple syrup 
  • salt & pepper 

Recipe Notes

  • Water ratio for the quinoa rice:
    For the best texture when cooking quinoa and basmati together, use 1 cup minus 2 tbsp water. This keeps the grains fluffy, not mushy.
  • Make it meal-prep friendly:
    Store the tofu, greens, dressing, and quinoa rice separately. Assemble when ready to eat so everything stays fresh and crisp.
  • Oven option for tofu:
    If you don’t have an air fryer, bake the tofu at 425°F for 20–25 minutes, flipping halfway.
  • Flavor boosters:
    Add hot sauce, BBQ sauce, tahini dressing, or a squeeze of lemon to switch up the bowls through the week.
  • Greens you can use:
    Spinach, spring mix, romaine, kale, arugula, or any mix you like.

Nutrition

Serving: 350g | Calories: 405kcal | Carbohydrates: 41g | Protein: 26.4g | Fat: 15.8g | Saturated Fat: 2.1g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 3.5g | Sodium: 476mg | Potassium: 562mg | Fiber: 4.2g | Sugar: 3.6g | Vitamin A: 2420IU | Vitamin C: 17mg | Calcium: 312mg | Iron: 4.9mg
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