This recipe is incredibly versatile and works in both ovens and air fryers with the bake function. I make it often in my dual-pocket air fryer using stainless-steel containers that fit inside
Tofu brings a boost of plant protein, calcium, and iron, while the veggies add fiber and color, making this a balanced and nourishing meal. It’s easy to customize with different spices or vegetables, and you can even mix in cooked rice for a heartier, more filling version that turns it into a full one-pan meal.
Easy ways to customize it:
- Add corn, diced bell peppers, shredded carrots, or spinach.
- Add 1 cup of pumpkin puree for extra creaminess and a natural vitamin A boost
- Sprinkle in herbs like parsley, dill, or chives for a fresh twist.
- Mix in chili flakes or smoked paprika if you prefer a little heat.
- Mix in cooked rice for a more filling version
Baked Tofu Scramble
Ingredients
Instructions
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Crumble the tofu into a mixing bowl.
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Add all the spices and the plant-based milk. Mix with a fork until everything is well combined.
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Add the diced onion and peas, then stir to distribute evenly.
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Pour the mixture into a baking pan.
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If using an airfryer, divide the mixture into two portions and place them in stainless-steel containers that fit inside your airfryer pockets.
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Bake at 300°F / 150°C for 20-25 minutes.
Note
Tips for the best result:
- Press the tofu lightly with a towel to remove excess water for a firmer texture or choose extra-firm tofu.
- If using the air fryer, divide the mixture into smaller containers for even baking.
- For the oven, spread the mixture in a shallow pan to help it bake uniformly.
