Air Fryer Tofu and Broccoli: Vegan Meal Prep

Extra-firm tofu cubes (3/4-inch) need 15–18 minutes at 390°F to become golden, chewy, and crispy on the outside. Broccoli florets need 10–12 minutes at the same temperature to char at the edges and soften through. Add tofu first and cook for 5–6 minutes, then add the broccoli for the remaining 10–12 minutes. Both finish together at the 15–18 minute mark. Press the tofu for at least 30 minutes (ideally overnight) before cooking — removing moisture is the single most important step for getting crispy tofu in the air fryer.

1. Press tofu for 30 minutes using paper towels and a heavy object. Cut into 3/4-inch cubes. 2. Toss tofu with soy sauce, sesame oil, garlic powder, and cornstarch (1 tsp per block — this is the secret to crispiness). 3. Cut broccoli into medium florets. Toss with soy sauce, sesame oil, garlic, and a pinch of chili flakes. 4. Preheat air fryer to 390°F for 3 minutes. 5. Add tofu cubes in a single layer. Cook 5–6 minutes, shake. 6. Add broccoli around the tofu. Cook 10–12 more minutes, shaking halfway through. 7. Serve over rice or noodles with extra soy sauce or teriyaki sauce.

Soy sauce, sesame oil, and garlic is the classic Asian-inspired base that makes both tofu and broccoli shine. Teriyaki glaze brushed over everything in the last 3 minutes adds sweetness and caramelization. A peanut sauce drizzled after cooking (peanut butter, soy sauce, lime, ginger, garlic) turns this into a complete bowl. For a simpler approach, season with just olive oil, garlic powder, and nutritional yeast for a cheesy, savory flavor. Buffalo sauce on the tofu (after cooking) with blue cheese-dressed broccoli is a surprisingly delicious pairing.

The cornstarch coating on tofu is essential — without it, the outside stays chewy instead of crispy. Pressing tofu overnight in the fridge between paper towels gives the best results. For batch meal prep, make 2 blocks of tofu and 2 heads of broccoli — cook in batches and store up to 4 days. Reheat at 375°F for 4–5 minutes to restore crispiness. Snap peas, bell peppers, or bok choy can replace or supplement the broccoli with the same timing. Frozen edamame can be added in the last 5 minutes. Serve over brown rice, white rice, noodles, or quinoa.