Crispy air fryer tofu

Breaded tofu with roasted chicken flavor

Name: Breaded tofu with roasted chicken flavor
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 30 g Chips (your favorite flavor); 50 g Cornflakes; 3 tbsp Cornstarch; 200 g Smoked tofu; 4 tbsp Skyr alternative (vegan); 2 tbsp pickle juice; 1 tsp Applesauce; 1 tsp Broth (granulated); 1 tsp Garlic powder

20 Min1 PortionsSimple Rate

52g Protein

839 kcal

76g Carbs

35g Fat

Per serving

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Ingredients

1 serv.

For the coating
30 g Chipsyour favorite flavor
50 g Cornflakes
3 tbsp Cornstarch
For the tofu
200 g Smoked tofu
For the marinade
4 tbsp Skyr alternativevegan
2 tbsp pickle juice
1 tsp Applesauce
1 tsp Brothgranulated
1 tsp Garlic powder

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Instructions

Mix the breading mixture
Blend the cornflakes and chips together in a mixer until quite fine, creating an even coating.
Cut the tofu
Cut the smoked tofu into uniform strips.
Mix the marinade
Whisk the skyr alternative with pickle juice, applesauce, broth, and garlic powder until smooth.
Bread and bake
First coat the tofu sticks in cornstarch, then in the marinade, and finally in the chip coating. Then bake them in the air fryer at 180 degrees for approximately 10 minutes, until crispy.

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Tips & variations

Dip for that

Dip for that
Serve the tofu with a vegan herb quark or BBQ dip for an even more fried-chicken-like experience.

Tools I use

Philips Airfryer, High-performance countertop blender

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About this recipe

This breaded tofu brings real fried chicken vibes to your plate—completely vegan and packed with protein.…

This breaded tofu brings real fried chicken vibes to your plate—completely vegan and packed with protein. The crispy coating made from chips and cornflakes delivers the ultimate crunch, while the spicy skyr marinade adds depth to the smoked tofu. Perfect from the air fryer, with no deep-frying required—and with an impressive 52 g of protein, it’s a true high-protein highlight.

Crispy breaded tofu with fried chicken flavor, prepared easily in the air fryer.