23/05/2026
Crispy Chilli Tofu with Quinoa & Broccoli š„¦Ā
If youāre trying to eat healthier or cut back on takeout, this is the recipe for you! Perfect for meal prep or post-workout with 48g plant-based protein per portion!!
Ingredients (serves 2)
480g firm tofuĀ
2 tbsp cornflour
400g cooked quinoa
300g tenderstem broccoli
1 tbsp tahini
1 tbsp chilli oil
2 tbsp soy sauce
2 tbsp agave syrup
1 tbsp olive oil
Pinch of salt
Method
1.ā ā Break the tofu into chunks, coat it with cornflour, and shake to evenly coat
2.ā ā Place in the air fryer at 200Ā°C for 15 minutes.
3.ā ā Toss the broccoli in soy sauce, agave, olive oil, and a pinch of salt. Place in the air fryer on the veg setting. Use the sync function so both tofu and broccoli finish cooking together.
4.ā ā Add a little oil to the tofu and use the turbo crisp function in the air fryer to get it extra crispy
5.ā ā Coat the crispy tofu in chilli oil, soy sauce, and agave and plate up. Serve with cooked quinoa, the broccoli, a drizzle of tahini, sesame seeds, and a squeeze of lemon juice.
