Step 1

If you are using the freeze/thaw method, be sure the tofu is fully thawed. (I transfer it to the refrigerator in the morning of the day I want to make it.)

Step 2

Press the tofu for 10 to 30 minutes. (Exact time will depend on how firm the tofu is.)

Step 3

Preheat the Air Fryer to 400°F or 200°C

Step 4

In a large glass mixing bowl, combine all of the "Paste" ingredients and stir to combine. If the mixture is too thin, add more nutritional yeast. If the mixture is too thick, add water in small increments.

Step 5

Break the tofu into bite-sized chunks over the bowl. As you do this, use your thumb to create craggy, rounded edges. (The pieces will hold the paste better and take on a more nugget-like shape if they're rounded and have craggy edges.)

Step 6

Lightly fold the chunks into the paste, being careful not to break the tofu too much.

Step 7

Use tongs to add the tofu to the air-fryer basket. (Avoid adding extra paste to the basket, as it could burn.) For best results, the tofu should sit in a single layer along the bottom of the basket. (See photo above.)

Step 8

Cook for 12 to 15 minutes, stopping halfway to shake the basket. Serve right away or store for later.