Air Fryer Recipe
Smoky Paprika Marinated Tofu Skewers
These smoky paprika tofu skewers are a delight with their firm bite and red-gold marinade that clings beautifully. The air fryer is perfect for this dish, as it quickly dries the tofu's surface, creating a crisp coating without turning the centre rubbery.
Ingredients
- 400g extra-firm tofu, drained
- 1 red pepper, cut into 2.5cm pieces
- 1 small red onion, cut into wedges and separated into double-layer pieces
- 1 tbsp olive oil, plus a little extra for brushing the basket if needed
- 1 tbsp soy sauce or tamari
- 1 tbsp tomato purée
- 2 tsp smoked paprika
- ½ tsp hot paprika or chilli powder, adjusted to taste
- 1 tsp ground cumin
- 1 tsp garlic granules, or 2 small garlic cloves, finely grated
- 1 tsp maple syrup or runny honey
- 1 tbsp lemon juice
- 1 tsp cornflour
- ½ tsp fine sea salt, or less if your soy sauce is very salty
- ½ tsp freshly ground black pepper
- ½ tsp liquid smoke, optional
- Small handful fresh parsley or coriander, chopped, to finish
- Lemon wedges, to serve
Method
- Press the tofu for 15–20 minutes by wrapping it in a clean tea towel, setting it on a board, and placing a heavy pan or a couple of tins on top.
- Cut the pressed tofu into 2.5cm cubes.
- In a mixing bowl, whisk together olive oil, soy sauce, tomato purée, smoked paprika, hot paprika, cumin, garlic, maple syrup, lemon juice, cornflour, salt, pepper, and liquid smoke, if using.
- Add the tofu cubes and fold gently with a spatula until every side is stained red. Leave to marinate for at least 20 minutes, or up to 8 hours in the fridge.
- Thread the tofu, pepper, and onion onto short skewers, leaving a few millimetres between chunks.
- Preheat the air fryer to 190°C for 3 minutes if your model recommends preheating. Lightly brush or spray the basket with oil if it is prone to sticking.
- Arrange the skewers in a single layer, leaving space between them. Cook at 190°C for 10–12 minutes, turning carefully after 6 minutes. Brush with any leftover marinade only at the halfway point.
- Check the tofu at 10 minutes. If the pieces look pale, cook for another 2–3 minutes; if the onions are catching before the tofu crisps, reduce to 180°C for the final few minutes.
- Rest the skewers for 2 minutes before serving. Finish with chopped herbs and lemon wedges.
Nutrition
Calories: 250
