Air Fryer Tofu Greek Salad with Creamy Hummus Dressing

Name: Air Fryer Tofu Greek Salad with Creamy Hummus Dressing
Total time: 52 min
Yield: 2 servings
Ingredients: 2 pumps avocado oil cooking spray (2 g); 14 oz firm tofu (extra firm) (392 g); 1/2 cup chickpeas (canned and drained) (125 g); 1/4 cup, crumbled feta cheese (37.5 g); 1 medium tomato (roma), chopped (148 g); 2 cups spinach, chopped (60 g); 1/2 medium cucumber, chopped (100.5 g); 1 cup plain non fat greek yogurt (240 g); 1/4 cup hummus (61.5 g); 1 tbsp red wine vinegar (14 g); 1 tsp lemon juice (4.7 g); 1 tsp kosher salt (plus additional to taste for tofu) (1.2 g); 1/4 tsp black pepper (plus additional to taste for tofu) (0.53 g); 2 tsp, ground oregano (1.2 g); 1 1/2 tsp garlic powder (4.2 g); 3 tbsp water (optional) (44.4 g)

Crispy air-fried tofu, chickpeas, feta, and fresh vegetables get finished with a tangy Greek yogurt hummus dressing.

52 minServes 2snack high-protein meal-prep

440

Calories

36g

Protein

35g

Carbs

18g

Fat

Per serving, calculated from exact quantities.

Printable recipe sheet

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Gather

Ingredients

Tap to check off as you gather · serves 2

Cook

Method

1
Wrap tofu block in two layers of paper towels, set on a plate or cutting board and top with something heavy (skillet, cookbooks, etc.) to press the water out. Let it sit for 30 minutes
2
Preheat air fryer to 380°F
3
Cut the pressed tofu into even cubes
4
Lightly coat with cooking spray and sprinkle with salt and pepper to taste
5
Spread the tofu cubes in a single layer in the basket so there is some space between them (you may need to do this in two batches)
6
Bake for 12 minutes, shaking the air fryer basket halfway through the cooking time
7
While the tofu is cooking, combine the Greek yogurt, hummus, lemon juice, red wine vinegar, salt, pepper, oregano, and garlic powder in a bowl. Add water 1 tbsp at a time until you reach your desired consistency.
8
Divide the cooked tofu, chickpeas, feta cheese, tomato, spinach and cucumber into two bowls and top each with hummus dressing

Renee's note

“Pressing the tofu first is worth the extra time, then give the cubes space in the basket so the edges actually crisp. Refrigerate within 2 hours, keep at 40°F (4°C) or below, and use refrigerated leftovers within 3 to 4 days.”

Renee's tweak

Let the air-fried tofu sit uncovered while assembling the salad so trapped steam does not soften its crisp edges.

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