Air Fryer Tofu Nuggets with Smoky Broccoli

Ingredients

FOR THE TOFU NUGGETS:

• 1 (about 14-ounce) package extra-firm tofu
• 1 cup cornstarch
• 3/4 cup buttermilk, or 3/4 cup unsweetened non-dairy milk plus 2 teaspoons lemon juice
• 1 1/2 cups panko breadcrumbs
• 1/4 cup nutritional yeast
• 3 teaspoons kosher salt, divided
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon freshly ground black pepper

FOR THE BROCCOLI AND SERVING:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch red pepper flakes
• 1 pound broccoli
• Ketchup or sweet chili sauce, for serving (optional)

Description

1. Line a plate with a few layers of paper towels. Drain 1 package extra-firm tofu. Place on the towels, then cover with another few layers of paper towels. Weight it down with a heavy object such as a skillet, saucepan, or large can. Let drain at least 30 minutes.

2. Meanwhile, prepare the dredging mixtures. Place 1 cup cornstarch in a small bowl. Place 3/4 cup buttermilk in a second small bowl (or stir 3/4 cup non-dairy milk and 2 teaspoons lemon juice together). Place 1 1/2 cups panko breadcrumbs, 1/4 cup nutritional yeast, 2 teaspoons of the kosher salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper in a medium bowl and stir to combine.

3. When the tofu is ready, heat an air fryer to 400ºF. Meanwhile, cut or tear the tofu into 16 pieces and season with the remaining 1 teaspoon kosher salt. Dredge the tofu one piece at a time: Toss in the cornstarch until completely coated, then dip in the buttermilk to completely coat and shake off any excess liquid. Repeat coating in the cornstarch and buttermilk. Dip in the panko mixture until completely coated and place on a baking sheet.

4. Air-frying in batches if needed, place the tofu in a single layer in the air fryer basket. Air-fry, flipping the tofu halfway through, until golden-brown, 13 to 15 minutes total.

5. Meanwhile, place 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon nutritional yeast, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes in a large bowl and whisk to combine. Cut 1 pound broccoli into 1 1/2-inch florets (reserve the stems for another use). Add the florets to the bowl, and toss to coat.

6. When the tofu is ready, transfer to a serving platter. Air-frying in batches if needed, place the broccoli in a single layer in the air fryer basket. Air-fry until crisp-tender, 3 to 4 minutes. Transfer to the serving platter and serve with ketchup or sweet chili sauce for dipping if desired.