Air Fryer Vegan Tofu and Asparagus Scramble Recipe

Tofu: A plant-based protein made from soybeans, providing a firm texture and mild flavor.

Asparagus: A green vegetable known for its tender stalks and slightly earthy taste.

Olive oil: A healthy fat that helps to cook and flavor the ingredients.

Turmeric: A bright yellow spice that adds color and a warm, slightly bitter taste.

Garlic powder: A powdered form of garlic that adds a savory depth of flavor.

Onion powder: A powdered form of onion that enhances the overall taste with its sweet and pungent notes.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a touch of heat and complexity to the dish.

When preparing the tofu for this recipe, ensure it is well-drained to achieve a better texture. Press the tofu between paper towels or a clean kitchen cloth, placing a weight on top for at least 15 minutes. This will remove excess moisture, allowing the tofu to crisp up nicely in the air fryer. Additionally, cutting the asparagus into uniform 1-inch pieces ensures even cooking, preventing some pieces from becoming overcooked while others remain underdone.

• firm, drained and crumbled tofu - Substitute with tempeh: Tempeh has a firm texture and can be crumbled similarly to tofu, providing a similar protein content and a slightly nutty flavor.

• firm, drained and crumbled tofu - Substitute with chickpeas: Chickpeas can be mashed to mimic the texture of crumbled tofu and offer a good source of plant-based protein.

• cut into 1-inch pieces asparagus - Substitute with broccoli florets: Broccoli has a similar texture and nutritional profile, making it a good substitute for asparagus.

• cut into 1-inch pieces asparagus - Substitute with green beans: Green beans provide a similar crunch and can be cut into similar-sized pieces for a comparable texture.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative to olive oil.

• olive oil - Substitute with coconut oil: Coconut oil can be used for its high smoke point and adds a slight coconut flavor that can complement the dish.

• turmeric - Substitute with curry powder: Curry powder contains turmeric as a key ingredient and adds additional spices that can enhance the flavor profile.

• turmeric - Substitute with saffron: Saffron provides a similar yellow color and a unique flavor, though it is more expensive and should be used sparingly.

• garlic powder - Substitute with fresh garlic: Fresh garlic can be minced and used in place of garlic powder for a more intense garlic flavor.

• garlic powder - Substitute with shallot powder: Shallot powder offers a milder flavor that can be a good alternative to garlic powder.

• onion powder - Substitute with fresh onion: Fresh onion can be finely chopped and used in place of onion powder for a more robust onion flavor.

• onion powder - Substitute with leek powder: Leek powder provides a similar flavor profile and can be used as a direct substitute for onion powder.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami flavor, enhancing the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, providing a slightly different mineral content.

• pepper - Substitute with white pepper: White pepper offers a similar heat level and can be used as a direct substitute for black pepper.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick and can be used in smaller amounts to replace black pepper.

• Allow the tofu and asparagus scramble to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled scramble to an airtight container. If you have multiple servings, consider using portion-sized containers for convenience.
• Store the container in the refrigerator. The scramble will keep well for up to 3-4 days.
• For longer storage, you can freeze the scramble. Place the cooled scramble in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible before sealing.
• Label the container or bag with the date to keep track of its freshness.
• When you're ready to enjoy the frozen scramble, thaw it in the refrigerator overnight.
• Reheat the thawed scramble in the air fryer at 350°F (175°C) for about 5-7 minutes, or until heated through. Alternatively, you can reheat it in a skillet over medium heat, stirring occasionally until warmed.
• If the scramble seems a bit dry after reheating, you can add a splash of olive oil or a bit of vegetable broth to moisten it up.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover tofu and asparagus scramble in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
  4. Check for desired warmth and crispiness before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or vegetable broth to the skillet.
  3. Add the leftover scramble and stir occasionally.
  4. Cook for about 5-7 minutes until heated through.

• Microwave Method:

  1. Place the leftover scramble in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover scramble evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, checking halfway through to ensure even heating.

• Air fryer: This is the primary cooking appliance used to cook the tofu and asparagus mixture evenly and quickly.

• Mixing bowl: Used to combine and mix the tofu, asparagus, olive oil, and spices thoroughly before air frying.

• Measuring spoons: Essential for accurately measuring the turmeric, garlic powder, onion powder, salt, and pepper.

• Spatula: Useful for mixing the ingredients in the bowl and for transferring the mixture to the air fryer basket.

• Knife: Needed to cut the asparagus into 1-inch pieces.

• Cutting board: Provides a safe surface for cutting the asparagus.

• Tongs: Handy for shaking the air fryer basket halfway through cooking to ensure even cooking.

• Serving plate: Used to serve the hot tofu and asparagus scramble once it's cooked.

Pre-mix the spices: Combine turmeric, garlic powder, and onion powder in advance to save time during preparation.

Prep ingredients ahead: Cut the asparagus and crumble the tofu the night before to streamline the cooking process.

Use a large mixing bowl: This makes it easier to evenly coat the tofu and asparagus with the olive oil and spices.

Batch cooking: Double the recipe and store leftovers for quick meals throughout the week.