---
title: Garlic parm tofu tenders
servings: 2
prep-time: 20 minutes
cook-time: 15 minutes
tags: [tofu, vegan, air fryer, recipe, dairy-free]
source: https://www.instagram.com/reel/DQUh5JXjOVa/
image: https://scontent-iad3-2.cdninstagram.com/v/t51.82787-15/571895962_18408226753140802_5207294998788614570_n.jpg?stp=cmp1_dst-jpg_e35_s640x640_tt6&_nc_cat=105&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=QXoIstmyTjAQ7kNvwG6G0yr&_nc_oc=AdnIp0VNRdngRpSaPCA-Gg2jeI6KYCYEzdQ8QTUy7D9yBuimKugX87UIfe9EasFDH5o&_nc_zt=23&_nc_ht=scontent-iad3-2.cdninstagram.com&_nc_gid=PQUyevLnxqq9b4pftj9qgw&oh=00_AfkmqDqpV3kpBl13uFgt1C2SyHtME6GDYe022cbP7Beu0Q&oe=6957A6CF
---

Slice the tofu into fillets about 2 cm thick and round off the edges to resemble fillet pieces. Get a saucepan of heavily salted water to boil and add the @firm tofu{400%g}. Boil for 5 minutes, then drain and set aside.

For extra flavour, you can use a marinade of @soy sauce{1%tbsp} and @olive oil{1%tbsp}, plus @paprika{1%tsp}, @oregano{1%tsp}, @garlic powder{1%tsp}, @onion powder{1%tsp}, and @black pepper{1%tsp}. Toss the tofu in this marinade and leave to soak for 30 mins+.

Get three bowls ready. In the first, add @plain flour{0.5%cup}. In the second, whisk together @dairy-free milk{0.5%cup}, @cornflour{1%tbsp}, and @plain flour{1%tbsp}. In the third, crush @cornflakes{2%cup}.

Mix the seasonings together and add 1 tbsp of the mix into each bowl: @coriander{1%tsp}, @oregano{1%tsp}, @onion powder{1%tsp}, @garlic powder{1%tsp}, @black pepper{1%tsp}, @cayenne pepper{0.5%tsp}, and @paprika{1%tbsp}.

Dip each tofu piece in the flour first, then into the milk mixture, and finally into the crushed cornflakes. Press to coat well; I like to double coat. Place the coated tenders in the air fryer, drizzle with @olive oil{1%tbsp}, and cook at 190°C for ~{12%minutes|15%minutes}, flipping halfway.

For the parm, add @cashews{75%g}, @nutritional yeast{3%tbsp}, and @garlic powder{1%tsp} to a #food processor{} and blitz until smooth.

For the ranch sauce, mix together @vegan crème fraiche{1%tbsp}, @vegan mayo{2%tbsp}, @parsley{1%handful}, @dill{1%tsp}, @onion powder{1%tsp}, @garlic{1%clove}, and @lemon juice{0.5%lemon} and taste for seasoning.

Melt the garlic butter by mixing @garlic{1%clove} and @vegan butter{2%tbsp} in a bowl and heating in the microwave.

When the tofu is cooked, drizzle with the garlic butter, then scatter @parsley{1%handful} and a tbsp of the parm on top. Serve immediately with the ranch.