Credits to @bakedbymelissa
Ingredients
- 1 block extra firm tofu
- 3 Tbsp avocado oil
- 2 cloves garlic, grated
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp turmeric
- 1 tsp salt
- Freshly ground black pepper, to taste
- Nutritional yeast, to thicken
- Pita
- Cucumber
- Cottage cheese or Greek yogurt
Instructions
- Prep the tofu: slice tofu into 1/2 inch thick strips. You want them thin enough to crisp up, but thick enough they hold up. Lay one dish towel or paper towels on a flat surface. Place the tofu strips on the towel. Lay a second dish on top, and press down as firmly to squeeze out as much liquid from the tofu as possible. Don’t kill yourself over this.
- Make the coating: combine avocado oil, garlic, spices, salt and pepper in a large, shallow dish. Shake about 1 tsp of nutritional yeast into the coating, mixing well before adding more. It will thicken up quickly, and you want it thin enough to coat all of the tofu pieces. If too thick, add more avocado oil.
- Cook the tofu: dredge each strip of tofu (both sides!) in the coating, and set to the side of the shallow dish. Air fry the tofu at 400F until just crispy, about 10 minutes. No need to flip. When done, place on a wire rack (if you’ve got it) to cool and crisp up.
- Serve and enjoy: warm half a pita round in a toaster or oven. Spoon cottage cheese or Greek yogurt into the pocket. Add sliced cucumber and 3-5 tofu strips. Enjoy!
Natalie’s Notes
Made twice in August 2025. Shockingly flavorful and my new favorite lunch. I’ve never had tofu this crispy! The recipe calls for adding more grated garlic, lemon juice, and salt to Greek yogurt, but I don’t think it needs it. I found myself running out of coating for the tofu, but I cut my tofu thinner than recipe creator did.
