Air Fryer Vegan Tofu and Asparagus Scramble Recipe

Tofu: A plant-based protein made from soybeans, essential for the scramble's texture and protein content.

Asparagus: Adds a fresh, slightly crunchy texture and a unique flavor to the dish.

Olive oil: Helps to cook the ingredients evenly and adds a subtle richness.

Turmeric: Provides a warm, earthy flavor and a vibrant yellow color.

Garlic powder: Adds a savory depth of flavor.

Onion powder: Enhances the overall taste with a mild onion flavor.

Salt: Essential for seasoning and bringing out the flavors of the ingredients.

Pepper: Adds a hint of heat and enhances the overall flavor profile.

To achieve a perfectly textured tofu scramble, make sure to press the tofu before crumbling it. This removes excess moisture, allowing the tofu to absorb the seasonings better and achieve a firmer, more satisfying texture when cooked. Additionally, when shaking the air fryer basket halfway through cooking, be gentle to avoid breaking the asparagus pieces, ensuring they remain intact and evenly cooked.

• firm tofu - Substitute with tempeh: Tempeh has a firm texture and can absorb flavors well, making it a good alternative to tofu in scrambles.

• asparagus - Substitute with broccoli: Broccoli florets provide a similar crunch and nutritional profile, making them a good substitute for asparagus.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in cooking.

• turmeric - Substitute with curry powder: Curry powder contains turmeric along with other spices, providing a similar color and flavor profile.

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

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

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor, making it a good alternative to plain salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different but complementary flavor profile to black pepper.

• Allow the tofu and asparagus scramble to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled scramble to an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.

• Store the container in the refrigerator. The scramble will stay fresh for up to 3-4 days.

• For longer storage, consider freezing. Place the scramble in a freezer-safe container or a resealable freezer bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date so you can keep track of how long it has been stored.

• When ready to eat, thaw the scramble in the refrigerator overnight.

• Reheat the scramble in a skillet over medium heat, stirring occasionally, until heated through. Alternatively, you can reheat it in the microwave in 30-second intervals, stirring in between, until warm.

• If reheating in the air fryer, preheat to 350°F (175°C) and cook for about 5 minutes, shaking the basket halfway through to ensure even heating.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover tofu and asparagus scramble in the air fryer basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method helps retain the crispiness of the tofu and the tenderness of the asparagus.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegetable broth to the pan. Add the leftover scramble and cook, stirring occasionally, for about 5-7 minutes until heated through. This method allows you to control the heat and prevent overcooking.

• Microwave Method: Place the leftover scramble in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through. Be cautious not to overheat, as the tofu can become rubbery.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover scramble evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for about 10-12 minutes, or until heated through. This method is great for reheating larger portions evenly.

• Steaming Method: Place the leftover scramble in a heatproof dish that fits into your steamer basket. Steam over boiling water for about 5-7 minutes, or until heated through. This gentle method helps retain the moisture and tenderness of the tofu and asparagus.

• Air fryer: Used to cook the tofu and asparagus mixture evenly and quickly with hot air circulation.

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

• Measuring spoons: Used to measure out the turmeric, garlic powder, onion powder, salt, and pepper accurately.

• Spatula: Used to mix the ingredients in the mixing bowl and to transfer the mixture into the air fryer basket.

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

• Cutting board: Used as a surface to cut the asparagus safely.

• Tongs: Used to shake the basket halfway through cooking to ensure even cooking.

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 parchment paper: Line the air fryer basket with parchment paper for easy cleanup and to prevent sticking.

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

Shake halfway: Set a timer to remind yourself to shake the air fryer basket halfway through cooking for even results.