Air Fryer Tofu & Chips
This is a fun recipe to make and a great one for the family. The tofu and peas are also delicious in a sandwich! You’ll need a dual air fryer for this one.
Courtesy of Rebel Recipes
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Preparation time
10 min
Cook time
20 min
Total time
30
Cuisine
British
Meal
- mains
- lunches
Servings
2-4
Ingredients
Tofu & chips
- 3 tbsp soy sauce (use tamari if gluten-free)
- 2 tbsp sriracha
- 2 tbsp extra virgin olive oil
- 300g/10 oz firm tofu, pressed and sliced into 12
- 500g/17.5 oz potatoes, cut into wedges
- 1 tsp garlic granules
- 100g/1½ cups fresh breadcrumbs (use gluten-free if needed)
- Oil spray
Pea mash
- 300g/2 cups frozen peas, defrosted
- 1 gherkin
- 1 tbsp extra virgin olive oil
- 2 tbsp plain vegan yoghurt
- Handful of fresh mint leaves
Instructions
- To prepare the tofu, put the soy sauce, sriracha and 1 tablespoon of the extra virgin olive oil in a bowl, add the tofu and gently coat. Leave to marinate for 10 minutes while the potatoes start cooking.
- For the chips, preheat the air fryer to 180°C (350°F) for 2 minutes.
- In another bowl, mix the potatoes, the remaining olive oil, some sea salt and black pepper and the garlic
granules. Toss to combine. Lay out in a baking tin and air fry for 20 minutes, shaking a few times. - After 10 minutes, start to air fry the tofu in batches in another tin. Mix the breadcrumbs with some black pepper and a pinch of sea salt. Dip the tofu into the breadcrumbs and coat on all sides. Place each slice of breaded tofu in the baking tin as you go and when the tin is full, give the tofu a good spray of oil.
- Air fry on 200°C (400°F) for 6–7 minutes, turning halfway through. Repeat with all the slices.
- To make the pea mash, add all the ingredients to your food processor or blender. Blitz until you get a slightly
chunky mash. - Serve the crusted tofu with the pea mash and chips.
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