Air Fryer Vegan Tofu and Asparagus Scramble Recipe

Tofu: A plant-based protein that is firm and crumbles easily when pressed and drained.

Asparagus: A green vegetable that adds a fresh, earthy flavor and a nice crunch to the dish.

Olive oil: Used to coat the asparagus, adding a rich, fruity flavor and helping it cook evenly in the air fryer.

Turmeric: A spice that gives the scramble a vibrant yellow color and a warm, slightly peppery taste.

When pressing the tofu, use a tofu press or place it between two plates with a heavy object on top for at least 15 minutes. This helps remove excess moisture, allowing the tofu to absorb more flavors and achieve a better texture when cooked.

• tofu - Substitute with tempeh: Tempeh is another soy-based protein that has a firmer texture and a nutty flavor, making it a great alternative to tofu in scrambles.

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

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it an excellent alternative to olive oil for air frying.

• turmeric - Substitute with curry powder: Curry powder contains turmeric along with other spices, adding a similar color and an extra layer of flavor to the dish.

• 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. 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 4 days.

• If you plan to freeze the scramble, portion it into individual servings. This makes it easier to reheat only what you need.

• Place each portion into a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the containers or bags with the date so you can keep track of how long they’ve been stored. The scramble can be frozen for up to 2 months.

• When ready to eat, thaw the frozen scramble in the refrigerator overnight. This gradual thawing helps maintain the texture of the tofu and asparagus.

• Reheat the thawed scramble in a skillet over medium heat. Add a splash of olive oil or a bit of vegetable broth to keep it from drying out.

• Alternatively, you can reheat the scramble in the microwave. Place it in a microwave-safe dish, cover it with a damp paper towel, and heat in 30-second intervals, stirring in between, until warmed through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover tofu and asparagus scramble in the basket, ensuring it's spread out evenly. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• 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 stir occasionally for about 5-7 minutes until heated through.

• Microwave Method: Place the leftover scramble in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 1-2 minutes, stirring halfway through. Check the temperature and heat for an additional 30 seconds if needed.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover scramble evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for about 10-15 minutes, stirring halfway through to ensure even heating.

• Air fryer: This is the main cooking appliance used to cook both the asparagus and tofu, providing a crispy texture without the need for excessive oil.

• Mixing bowl: Used to crumble the tofu and mix it with turmeric, as well as to toss the asparagus with olive oil, salt, and pepper.

• Knife: Essential for trimming and cutting the asparagus into bite-sized pieces.

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

• Measuring spoons: Used to measure out the olive oil and turmeric accurately.

• Tongs: Useful for tossing the asparagus in the mixing bowl and for mixing the tofu and asparagus together in the air fryer.

• Paper towels: Used to press and drain the tofu, removing excess moisture for better texture.

Press tofu in advance: Press and drain the tofu the night before to save time on prep day.

Pre-cut asparagus: Trim and cut the asparagus ahead of time and store it in an airtight container in the fridge.

Use pre-mixed spices: Mix the turmeric with other spices like salt and pepper in advance to streamline seasoning.

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

Air fryer liner: Use an air fryer liner to reduce cleanup time.