Italian Style Air Fried Tofu
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5 from 10 votes

Air Fried Tofu Italian Style

Using an air fryer makes this savory tofu crispy in record time, but if you don't have one, see the notes for baking in an oven or toaster oven. Also, the longer you marinate, the tastier the tofu will be, so start it soaking early for the best flavor.
Prep Time10 mins
Cook Time10 mins
Marinate15 mins
Total Time20 mins
Course: Main Course, Sandwich
Cuisine: Air-Fryer, Gluten-free, Italian, Vegan
Keyword: air fried tofu
Servings: 2
Calories: 87kcal
Author: Susan Voisin


  • 8 ounces extra-firm tofu
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon aquafaba or broth (see notes)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon granulated onion
  • black pepper to taste


  • Drain the tofu and cut it into three slices lengthwise. Put down a double layer of tea towels or paper towels, place the tofu slices on top, and cover with more towels. Place your hands over the tofu slices and press down, gently increasing pressure, to press enough water out that the towels are noticeably wet. (You can also use a tofu press for this, of course.)
  • Return the tofu to the cutting board and cut each piece into about 10 cubes (one cut down the length and then 5 across works well.) Place the tofu in a large ziplock bag or bowl.
  • Mix the remaining ingredients well. Pour over the tofu and gently turn the bag or stir the tofu until all sides are coated. Let it marinate at least 10 minutes--the longer you marinate it, the more flavorful it will be.
  • Preheat your air fryer at 390-400F for about 3 minutes. Place the tofu in a single layer in the basket (leaving any marinade behind) and immediately reduce the temperature to around 350F. Air fry for 6 minutes. Use a thin, flexible spatula to loosen the tofu and turn it. Return it to the air fryer and begin checking at 4 minutes to see if it is golden overall and slightly darker at the edges but not overcooked or it will be tough.
  • Use any way you like--my preference is in wraps with plenty of veggies and balsamic vinaigrette--but it's also good in pasta.


Aquafaba is the liquid from cooking chickpeas. In this recipe, its main purpose is to dilute the soy sauce and help spread the flavor around, so any liquid will do.
To bake in the oven, line a baking sheet with parchment paper or a silicone liner and bake at 400F for about 20 minutes, turning after 10 minutes.
Sodium listed in the nutritional info is for regular soy sauce; use low sodium soy sauce to reduce the sodium. Or replace the soy sauce with a flavorful liquid such as wine to drastically reduce the sodium.
This tofu is zero points on Weight Watchers new Freestyle program. The recipe makes about 20 pieces, enough to fill 4 medium-sized tortilla wraps.


Serving: 4ounces | Calories: 87kcal | Carbohydrates: 3.4g | Protein: 10g | Fat: 4.4g | Saturated Fat: 1g | Sodium: 452mg | Potassium: 221mg | Fiber: 1.3g