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Vegan Quiche with Smoked Tofu & Cauliflower Crust

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Diner-approved vegan brunchin’. This comfort-style vegan quiche has Father’s Day breaki written all over it.

An egg-y texture, with smokey bits and creamy hollanadaise, all on a cauliflower crust.

Comfort food with benefits… and lots’a tastiness.

Plus… it’s soy-free, gluten-free & oil-free (triple bonus).

I’ve been pumping out the treats over the last few weeks… cardamom muffins, cookies, parfaits, matcha cheese cake, so I had the urge to share some savoury goodness with you so you can create a masterpiece for your Pa this weekend.

Depending on the preferences of that Dad in your life, either take the savoury route with this quiche, or this omelette, or sweeten things up for the special occasion with these simple pancakes.

‘Quiche’ …the first thing that came out of Davey’s mouth when I asked him for a savoury comfort food recipe idea. Davey’s my professional taste-tester and cuts all BS when it comes to telling me whether it tastes good or not… And as the ‘cheese egg king’ before we went plant-based, he gave this quiche a 10/10 for eggy-ness and tastiness.  Winner.

The lemon-y hollandaise takes it to the next level on the brunch-0-meter.

When I told my G-Ma I was whipping up a vegan quiche, she didn’t get it. Quiche usually means eggs, cheese, butter, bacon. It’s pretty much an oxymoron. But the code is cracked, folks.

Plus, the cauliflower crust brings this quiche to a new level. It’s a cake-y crust with zero gluten and a good dose of cruciferous awesomeness.

Benefits:

  • Cauliflower is so versatile. Cauliflower Roast, Buffalo Cauli Wings…and this crust is totally usable for pizza crust too. Don’t let the white colour fool ya, cauli is packed with nutrients, vitamins, and minerals. Plus it’s part of the cruciferous fam-jam (known for cancer prevention).
  • Chickpea flour is the magical ingredient in the filling to create that egg-y texture. It’s packed with amino acids, and gluten-free for those with sensitivities.
  • Veggies!!! They’re good for ya. Duh. You can pack in as many veggies as you want in the filling and they’ll be surrounded by delicious egg-like texture and go down real easy.


Vegan Quiche with Cauliflower Crust
 
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A quiche for an occasion... veganized! A flavourful filling all on top of a gluten-free cauliflower crust.
Author:
Recipe type: breakfast, brunch, lunch, comfort food
Serves: 8
Ingredients

  • Cauliflower Crust: (or use any other kind of crust you like)
  • 3½ cups cauliflower, chopped, steamed 10 minutes (until soft)
  • 3 flax eggs (1/4 cup ground flaxseed meal + ¾ cup water in a jar, let sit for 5 minutes)
  • 1 cup flour (I used amaranth)
  • ¾ cup nutritional yeast
  • 1 tbsp garlic powder
  • 2 tbsp tahini
  • 1 tsp oregano
  • ½ tsp sea salt
  • ¼ tsp black pepper

  • Filling:
  • 1½ cup chickpea flour
  • 1¼ cup water
  • ¼ cup nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp turmeric powder
  • pinch of black pepper
  • 1 tsp black salt (optional - but an amazing ingredient for that 'eggy' taste)
  • 6 cherry tomatoes, halved
  • 1 red pepper, diced
  • 4 cremini or white mushrooms, sliced
  • ¼ cup red onion, diced
  • handful spinach
Instructions

  1. Make Crust:
  2. Pre-Heat oven to 400°F
  3. Place steamed cauliflower in a cheese cloth or nut milk bag. Let sit in the fridge for a few minutes (until you can handle it without yelping). Then squeeze as much liquid out of cauliflower into the sink as possible.
  4. In food processor, pulse the cauliflower, flax eggs, flour, nutritional yeast, tahini and spices until a creamy dough forms.
  5. Press and spread dough with a spatula on a 9-inch pie dish (non-stick, or lined with parchment paper) along the bottom and up the sides about ¼ inch thick.
  6. Bake crust for 20 minutes.
  7. At the same time, spread the mushrooms, red pepper, and cherry tomatoes on a parchment-lined (or reusable baking sheet-covered) baking sheet. Bake for 15 minutes.
  8. Meanwhile, make the filling: blend or whisk together chickpea flour, water and spices until smooth. Then stir in the roasted veggies, spinach, onion (and if you're fine with soy, add in ¼ cup of chopped smoked tofu YUM)
  9. Pour filling into the crust.
  10. Bake for 45 minutes.
  11. Remove and let cool for at least 10 minutes.
  12. Serve each slice with a drizzle of the hollandaise sauce from this recipe and a basil leaf or two:)

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This week was all about celeb vegan Dads 🙂

HOP Interview: Essential Oils 101 + Naturally North Van’s Cardamom Muffins

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Mariko Michasiw aka ‘Naturally North Van’ is all about healthy livin! She’s a Mama of 2, and an essential oils guru! Her jam is wellness, and she’s an incredible educator when it comes down to it. After going to an essential oil workshop and hearing about all of the benefits of oils from Mariko, it completely opened my mind to essential oils, so I had to interview her to share the goodness with all of you…along with her Cardamom Apple Breakfast Muffin recipe with essential oils (what!)

Side note: I have no affiliation with dōTERRA, but find that all of the benefits of essential oils is so fascinating.

Hooked On Plants: Mariko, how were you introduced to essential oils and how long have you been using them for? 

Mariko Michasiw: I have actually been using the most common essential oils for years! I used Tea Tree for face spot treatments in high school and then Lavender for relaxation in adulthood. The thing is, at that time, I had no clue what the oils could do beyond those two things. It was actually my husband that got me interested in oils because he bought a diffuser (to make my house smell better) and then bought a few pre-made roller bottles for various things like digestion and immune support.

When I was invited to my first essential oils class, I was intrigued but it took me about 6 months of pondering it before I ended up attending one. I am so thankful that I did because the knowledge that was shared blew my mind! I couldn’t believe that you could use oils for so many things! As a natural mama, I embraced the idea of using plant medicine to support my family as a first defence. Don’t get me wrong, I was totally skeptical, but then I kept having AHA! moments with these oils. From pain relief, to immune support, to stress relief, I kept having positive experiences. I had used so many other brands prior to dōTERRA and honestly didn’t think that any of them worked. These were special. The purity and potency was beyond anything I’d experienced before. I’m about a year and a half into using these oils and they have completely changed my life! I rarely use pharmaceuticals now and my home no longer needs harsh toxic chemicals for cleaning.

HOP: What are all of the ways can you use essential oils?

MM: There are typically 3 ways to use essential oils! Aromatically, topically and internally.

Using essential oils aromatically is as simple as opening a bottle and smelling it, but could also be using a diffuser, or putting a drop on your clothes or pillow. My favourite pick me up in the middle of the day is taking a drop of peppermint and rubbing it in my hands and cupping them in front of my face so I can deeply breathe in the aroma. Aromatic use is actually the fastest way to use oils for emotional support. By smelling the oils, we have a direct link to our limbic system which is responsible for our emotions, behaviour and memory. This means that we can use essential oils to quickly calm us or brighten our spirits. Pretty cool right?

For topical use, I always recommend diluting essential oils (especially spicy ones like oregano or cinnamon) with a carrier oil like coconut, almond or jojoba. This not only makes our oils go further but also holds it in the tissues rather than flashing off into the air. The molecules in essential oils are so small that they can easily penetrate the skin. The best places to apply oils are on pulse points, the bottoms of feet, or directly on the area you are trying to treat. Be sure to avoid your eyes, ears and nose though!

When I speak of internal use of oils, I am only talking about dōTERRA because they are pure and go through many levels of testing, but not every oil is ok to consume. I do not know the quality of other oil brands so be sure to check the label to see if it is approved for consumption. I use a citrus oil like Lemon daily in my water (one drop is plenty) for it’s alkalizing effects on the body. I also love using citrus oils in my salad dressings as a replacement for zest. When I don’t have a specific herb or spice at home, sometimes I’ll just substitute a drop of essential oil in a recipe. 


HOP: Can you let us know the top 5 general benefits of diffusing essential oils in your home?

MM:

1) Air purification – remove odours and airborne pathogens.

2) Emotional support – diffusing certain oils can promote relaxation or reduce anxiety, others can uplift and energize.

3) Improved immunity – anti-inflammtory, antiviral, and antibacterial properties in many essential oils can boost our immunity and fight pathogens.

4) Better sleep – fall asleep faster and sleep deeper by diffusing oils like lavender or roman chamomile in your bedroom.

5) Amazing aroma without the chemicals – ditch the candles for this cleaner alternative.

HOP: Who can benefit from essential oils?

MM: Anyone and everyone! The beauty of having 100% pure essential oils is that you can moderate the quantity that each person receives by diluting them with carrier oil (ie. coconut, jojoba, sweet almond). While diffusing essential oils is often enough for tiny babies, we also have the option of heavily diluting oils for them if they need digestive support or pain relief, for example. Essential oils are effective for supporting emotions, especially for children who are very responsive to oils. I love using dōTERRA Balance and Wild Orange to help my children feel calmer. My kids have stopped napping so this combo is now my “quiet time” blend.

They’re amazing for adults to calm stress and anxiety (my favourites are dōTERRA Serenity and Vetiver)! They boost our immune systems (On Guard), and help with sleep. They are also a great alternative for seniors who are often put on many medications to deal with their symptoms without ever knowing the root cause of their issue. The nice thing about essential oils is that there are very few side effects to using them, however it is important to remember that they are both powerful and potent. It’s always a good idea to do your own research on what is safe based on other medication that you may be taking.

Pregnant women can also find a lot of relief by using essential oils. I wish I had been educated on essential oils during my pregnancies to help with the nausea, cold and flus, and other discomforts that I was feeling.

Infants, toddlers, pregnant women and the elderly are more sensitive and should dilute more than adults when using essential oils.

The last group, pets! While not all oils are safe for pets (do your research before using them), there are many that are very supportive for them. Treat them like the previous group and dilute because they are more sensitive as well (especially their sense of smell).

HOP: The ways to use essential oils are endless! But, what’s your personal favourite way to use them? Do you have a favourite oil?

MM: It’s so hard for me to say a favourite way, but I have a ton of custom rollers floating around my house, purse, and car. Rollers are perfect for on the go application, and I love convenience!

My favourite oil can change minute to minute, but I have a special place in my heart for Balance! It was the first oil I ordered beyond the intro kit because it was described as the Grounding blend and who doesn’t need more Balance in their lives?! As a mom of 2 tiny kids, it sounded perfect to me. It has a ton of wood oils along with Frankincense and I feel connected to the earth when I use it (versus the previous head spinning I was experiencing). It kind of smells like a walk in the woods and blends really well with a few of my other faves: Serenity, Citrus Bliss, or Wild Orange.

HOP: You can make recipes with oils! So amazing. Can you give us your favourite recipe with essential oils and let us know what benefits do you get from it?

MM: These muffins have so many benefits that you can eat them for breakfast! Super nutritious, and delicious!  Another awesome benefit is that Cardamom oil is supportive for the digestive system and it’s an aphrodisiac… Not all oils are ok to ingest…doTERRA is approved for ingestion by Health Canada. Enjoy these babies anytime of the day!

You can find all things Naturally North Van at:

@naturallynorthvan on Instagram and on Facebook

Read her blog at www.naturallynorthvan.wordpress.com and my feature here!

Order dōTerra oils through her here! 

Mariko is passionate about educating people about the benefits of essential oils and helping them along their wellness journey. She teach classes in people’s homes and does lifestyle overviews (in person or over the phone) to help integrate these beautiful oils into your homes. She has a ton of education resources and groups that people can follow along to learn more. Connect with her and she’ll hook you up!

 

Cardamom Apple Breakfast Muffins
 
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Vegan muffins with cardamom essential oil! Breakfast or snack-worthy muffins to take with you on the go
Author:
Recipe type: muffins, dessert, snack, breakfast
Serves: 8-10
Ingredients

  • Wet Ingredients:
  • 4 tbsp coconut oil, melted
  • ½ cup peanut butter
  • 1 tsp pure vanilla extract
  • ¾ cup of non-dairy milk
  • ½ cup agave or maple syrup
  • 1 flax egg (1 tbsp ground flax seed + 3 tbsp water, let sit 5 minutes)
  • 1-3 drops of doTERRA cardamom oil*
  • 1½ cup chopped apples

  • Dry Ingredients:
  • 2 tsp cinnamon
  • 1½ cups of rolled oats (gluten-free if needed)
  • 1 cup flour (I used amaranth)
  • 1 tsp baking soda

  • Optional add-ins:
  • ½ a cup of dried fruit/nuts
  • ½ cup grated carrot
Instructions
  1. Pre-heat oven to 375°F
  2. Combine the wet ingredients and mix well.
  3. Mix together dry ingredients in a separate bowl.
  4. Add dry ingredients to wet ingredients remaining ingredients and stir until combined.
  5. Spoon into silicone covered muffin tins and bake for 20-25 minutes
Notes
*For bite-sized muffins, use mini muffin tins and cook for 20 mins!

*When cooking with essential oils, start small. Add one drop and then more if necessary to keep the oil from overpowering the recipe.

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Chewy Vegan Chickpea Coconut Cluster Cookies | Gluten-Free

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That naked cookie jar is calling for these babies! But be warned; if you are into chewiness with a surprise crunch of clustery, seedy, coco-nutty goodness, that jar of chewy vegan chickpea cookies will be empty within 48 hours.

The tapioca flour in these cookies gives them that chewy texture, and the chickpea flour gives you the extra plant protein so you’ll feel like a health nut without having to taste the health (if you know what I mean)! Perfect combo.

Keep the GF theme going by opting for gluten-free oats.

And the clusters! Such a great addition. You know that feeling of biting into something chewy, and all of a sudden, SURPRISE … a delightful crunch for the teeth to bask in. Is it just me, or is that not the most satisfying sensation ever?

I’m using Hippie Snacks sweet seed + nut clusters (a whole package worth) to round out these devour-worthy cookies. The clusters have dried fruit in them too, so you get a random bit of extra firm chewiness, along with that seedy, coconut crunch (YES).

And the dippability of these guys are 10/10 (very important to mention).

Pour that hemp milk into a your favourite mug and dip away till’ the happy cows come home.

Cookies with Benefits:

  • Chickpea Flour is a great option if you’re sensitive to gluten, plus it’s packed with plant protein with a very mild flavour. It’s anti-inflammatory, and super nutrient-dense, yet lower in calories (compared to wheat flour).
  • Sweet Coconut Seed + Nut clusters are packed with omegas from coconut + flax seeds, iron from pumpkin seeds, and vitamin E from sunflower seeds. They’ve got papaya and cranberries in there for a boost of phytonutrients and digestive enzymes, plus a ton of fibre from the brown rice puffs!
  • Oats are packed with magnesium, fibre and antioxidants. They’ll help balance your blood sugar, lower cholesterol and relieve constipation:)


Chewy Vegan Chickpea Cookies with Coconut Cluster | GF
 
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Easy and chewy with a surprise crunch. These cookies are a new go-to for the lunch box, and their dippability is 10/10.
Author:
Recipe type: cookies, dessert, snack
Serves: 9
Ingredients

  • Dry Ingredients:
  • ¼ cup coconut sugar
  • ½ cup tapioca flour
  • 1 cup chickpea flour
  • 1 cup oats (gluten free if needed)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt

  • Wet Ingredients
  • ½ cup + 1 tbsp maple syrup
  • ¼ cup almond butter
  • ¼ cup coconut oil
  • 1 tsp vanilla
  • 1 package Hippie Snacks Sweet Coconut Seed + Nut Clusters
Instructions
  1. Pre-Heat oven to 350°F
  2. Mix together dry ingredients (I do this in the Kitchen Aid mixer). Then pour that into a bowl and set aside.
  3. Mix together the wet ingredients (except for the clusters), until smooth.
  4. Add the dry mixture to the wet and mix until combined
  5. Then stir in the coconut clusters (save some for topping the cookies with)
  6. On a parchment covered, or reusable cooking sheet covered cookie sheet, place 1 inch cookie dough balls about 2 inches apart.
  7. Press the cookie down slightly and sprinkle with left over cluster bits.
  8. Bake for 10-12 minutes (watch they don't burn, but if you want a crispier base go for 12 minutes)
  9. Store in that cookie jar!

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How to Make an Aquafaba Whipped Cream Parfait | Blueberry Matcha | Raw Vegan

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If you’re breakfast looks like this, your day is complete by 9am. This raw vegan aquafaba whipped cream parfait is taken to the next level with a snickers bar made by the lovely Laura.

And even though it’s whipped cream for breakfast, it’s still good for you.

But, how?

~ The snickers bar created by the raw vegan treat pros over at Little Tucker is raw, vegan and made with nuts, dates, some maple syrup… and it tastes heavenly because these girls got skills!! If you’re going to be at Veg Expo this weekend at the Vancouver Convention Centre, go say hi to Laura and the girls to sample some of their goodness.

~ The whipped cream is made of the magical ingredient, aquafaba. Yup, the juice of the chickpea, that’s right. You threw that down the drain without thinking twice before you read this, didn’t you? Don’t worry, I did too. Aquafaba creates a wonderfully stiff, yummy, and very low calorie alternative to your typical whip. It’s also a great egg-replacer in vegan baking (3 tbsp = 1 egg).  Who knew?!

~The base is made from my breakfast cereal, Jules Fuel. Matcha Date and Blueberry Cacao Overnight Buckwheat Oats that I soak in homemade hemp milk, or any kind of plant based milk kickin’ around. It’s packed to the rim with antioxidants, vitamins, minerals, plant protein, and fibre. You can order it internationally from Vegan Supply, or locally at Spud Vancouver.

Layer it all up with some fresh berries and you’ve got yourself a true breakfast of champs.

You can get Jules Fuel overnight buckwheat oats (blueberry cacao, or matcha date flavour) online from anywhere in the world at Vegan Supply! Or, locally in the Vancouver/Whistler area from Spud online, or Be Fresh, Green Moustache, and any Whistler Grocery store. You can find the Little Tucker snickers bar here.


5.0 from 1 reviews
Aquafaba Whipped Cream Parfait with Jules Fuel | Raw Vegan
 
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Not your typical parfait! Aquafaba whipped cream, matcha blueberry oats, and a raw vegan snickers bar to top it all off!
Author:
Recipe type: breakfast
Serves: 2
Ingredients
Instructions
  1. In separate jars, soak ½ cup blueberry cacao Jules Fuel with ½ cup plant milk, and ½ cup matcha date Jules Fuel with the rest of the ½ cup of plant milk for at least 30 minutes (overnight if you can!!)
  2. Make Aquafaba Whipped Cream: add all whipped cream ingredients to an electric hand mixer with the whisk attachment. Mix on high for at least 5 minutes. The longer you mix, the stiffer it will become! Watch the magic happen.
  3. In 2 jars, scoop in one of the Jules Fuel oats, then some berries, then some whipped cream, then another layer of the other Jules Fuel oats, then go crazy with the whipped cream, and top it all off with the snickers bar.
Notes
Store extra whipped cream in the freezer, and use as you would 'cool whip'. Keeps for one month

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VEG EXPO IS THIS WEEKEND!

Come see me at booth #48 ! Or watch my talk at 12:40 (6 Ways to Get Hooked On Plants). SEE YOU THERE !!

Hooked On Plants Interview: Cheap Lazy Vegan + Crispy Korean Tofu

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Extreme. Expensive. Difficult. Time consuming. Bland….Not when it comes to Cheap Lazy Vegan food! 

Do those words pop into your mind when someone says ‘vegan’?

Well, you obviously haven’t heard of the Cheap Lazy Vegan.

Rose is the Cheap Lazy Vegan. With over 450,000 youtube subscribers, she’s doing an amazing job at spreading the word that vegan doesn’t have to mean complicated or expensive.

She makes vegan easy and attainable. If you’re still skepticle… watch one of Rose’s youtube videos showing the ease of delicious 10 minutes meals, and you’ll be blown away at the simplicity of it all.

Along with being a youtube star, she now has an all vegan café (SaVeg Café) in Calgary, AB.

To celebrate National Vegetarian Week, it’s the perfect time to get to know Rose and bring some inspiration to you guys for cheap and easy vegan meals!


I was lucky enough to stop by the new café with my glorious Grandma to meet this beautiful soul! We also met her Mama who cooked up an amazing Tofu Sweet Potato Korean dish and a super spicy soup that we easily polished off (so dang good).

Let’s get to know Rose.

Hooked On Plants: Cheap Lazy Vegan resonates with hundreds of thousands of people now!  What was your first youtube video about?

Cheap Lazy Vegan: The first video I did was a simple introduction of my channel where I explain that you can be cheap AND lazy on a vegan diet… along with a “What I Ate in a Day” where I showed viewers some easy, simple meals that I ate in a day.

HOP: Did you come up with the awesome name, Cheap Lazy Vegan? Is there a story behind that?

CLV: I did… I had just moved to London, UK at the time and I was making very little money but spending a lot simply because I was living in one of the most expensive cities in the world. I found myself buying affordable groceries and making very inexpensive meals. I realized that I was super lazy when it came to cooking. At the same time, I’ve always been a foodie so I always have enjoyed taking photos of food. So I just came up with an Instagram page with the handle @cheaplazyvegan which is how it all started… 🙂

 

HOP: How long have you been vegan, and what was the main reason? Animals? Environment? or Health?

CLV: I’ve been mostly plant-based for about 7 years total (I became a pescatarian at first, staying away from meat, dairy and eggs, but still had a hard time staying away from fish) and now I’ve been VEGAN for almost 4 years. I went vegan purely for ethical & animal rights reasons and the other stuff (like health and environmental benefits) were just little bonuses for me. I read some books and watched some movies, which really opened up my eyes to the realities of what happens to the animals that I claimed to “love”. 

HOP: Did you take your time to take animal products out of your diet, or did you go completely vegan overnight?

CLV: It took time. I think it takes time to get used to the dietary aspect but also to mentally get your head around the whole idea. I first gave up meat, then about a month later stopped eating dairy and eggs, then lastly I quit fish, years later.

 

HOP: It is SO exciting that you’ve opened a 100% vegan café in ‘CowTown’! With Calgary being known for it’s Alberta Beef, it’s so it’s so inspiring that you’ve taken the initiative to get more vegan food into people’s mouths! Plus, you’re working with your Mom! How did you come up with the name SaVeg?

CLV: Haha, I really wish I could take credit for the name, but it was actually my friend’s sister that had the idea. I liked the trendiness of the name and the smart play-on-words.

HOP: What was the catalyst for opening SaVeg Café?

CLV: My mom already owned the cafe but it wasn’t a vegan one. I helped out there for just a few hours each day and I felt that my own time and the cafe space could be used in a better way. I wanted to be more involved and help out more, but I knew I couldn’t invest my own time/money/energy in a business that sold animal products. So, I approached my mom about the idea of fully changing the menu and concept of the cafe into a vegan one (and of course, me taking half ownership!). Calgary also is lacking in vegan establishments (in my opinion), so it made sense from a business perspective as well.

HOP: What are you excited about this year? Do you have any other cool projects you’re working on?

CLV: At the moment, I’m trying to juggle doing my social media and running the cafe! I’m focusing on getting the cafe established and learning to manage my time before moving onto other projects. I definitely would like to get involved in some new projects in the future!

Here’s a playlist of Rose’s quick meal ideas: Cheap Lazy Vegan quick meals

I had to share this recipe of hers. These spicy korean tofu bits were the special at her café when we came to visit. They were deeeeeelicious.


Spicy Korean Fried Chicken-Style Tofu
 
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Rose AKA Cheap Lazy Vegan's crispy, comfort food style tofu that's good in any dinner bowl or wrap!
Author:
Recipe type: vegan meat, lunch, dinner, tofu recipe
Serves: 2
Ingredients
  • 1 block extra firm tofu
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp rice vinegar
  • ¼ cup almond flour OR bread crumbs
  • 1 tbsp toasted sesame seeds (optional)

  • Sauce
  • 1 tbsp gochujang (Korean red hot pepper paste)
  • ½ tbsp maple syrup
  • 4 tbsp ketchup
  • 1 tsp toasted sesame oil
  • 1 tbsp garlic powder (or you can use 1 clove of fresh minced garlic)
Instructions
  1. Press your tofu to take out some of the liquid for about 10-20 minutes… I’ll be honest, I rarely do this because I don’t have the patience.
  2. Cut up your tofu into small bite sized pieces.
  3. Add your tofu pieces into a mixing bowl and add in soy sauce, sesame oil and rice vinegar. Mix until well combined.
  4. Toss your tofu pieces with almond flour or bread crumbs until each piece is nicely coated.
  5. Add into your air fryer at 375 degrees F for 20 minutes – moving them around at around the halfway point to make sure they cook evenly.
  6. While your tofu is in the air fryer, you can prepare the sauce by adding all the sauce ingredients into a small bowl and mixing very well.
  7. When your tofu is finished, mix in the sauce and sesame seeds (optional) so that the tofu is nicely coated in the delicious red sauce.
  8. Now you can enjoy….!!! Warning: these are ridiculously addictive!

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