Air Fryer Tofu Milanesa

5.0
(1)

Crispy tofu with a Tex-Mex flair. Tofu is dipped in eggs, corn flour, and spices like the Mexican Milanesa de pollo then air-fried until crisp and served with your favorite Tex-Mex fixings like pico de gallo and guacamole.

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

  • 1 (8 ounce) container firm tofu, drained and pressed

  • cup dry bread crumbs

  • 1 tablespoon taco seasoning mix

  • 2 eggs

  • cooking spray

Directions

  1. Cut tofu lengthwise into 2 slabs. Cut each slab into two triangles.

  2. Mix bread crumbs and taco seasoning together in a shallow pan or plate. Lightly beat eggs in a separate shallow pan or plate.

  3. Preheat the air fryer to 375 degrees F (190 degrees C).

  4. Dip each tofu triangle into the beaten eggs. Dredge them in the bread crumb mixture. Gently press down to coat each side. Arrange in a single layer on a plate. Spray lightly with cooking spray.

  5. Cook in the air fryer on one side for 15 minutes. Flip each triangle and spray lightly with cooking spray. Cook until browned, about 10 minutes more. You may need to cook in batches, depending on the size of your air fryer basket.

Nutrition Facts (per serving)

244 Calories
11g Fat
19g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 244
% Daily Value *
Total Fat 11g 15%
Saturated Fat 3g 13%
Cholesterol 186mg 62%
Sodium 538mg 23%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 18g 35%
Vitamin C 0mg 0%
Calcium 451mg 35%
Iron 8mg 43%
Potassium 238mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.