Air-Fryer Black Pepper Tofu with Charred Broccoli and Lemon-Pepita Quinoa

Introduction

Air-Fryer Black Pepper Tofu with Charred Broccoli and Lemon-Pepita Quinoa is a vibrant, nutrient-dense meal that strikes the perfect balance between bold flavor and wholesome ingredients. This recipe takes inspiration from classic black pepper tofu, known for its irresistible blend of heat, umami, and aromatic spices, and elevates it with modern, meal-prep–friendly techniques. The air fryer transforms tofu into crisp, golden cubes without excessive oil, while broccoli cooks to a smoky, slightly charred finish that adds depth to every bite. Paired with fluffy quinoa infused with bright lemon and nutty pepitas, the dish becomes a complete, satisfying meal.
Whether you’re looking for a simple weeknight dinner, a vegan-friendly meal-prep option, or a protein-packed bowl to energize your workday, this recipe delivers. It’s naturally gluten‑free, endlessly adaptable, and loaded with plant-based protein, fiber, and antioxidants. Every component can be prepared ahead of time, making it ideal for busy schedules. Most importantly, it tastes like something you’d order at a modern café—complex, vibrant, and deeply comforting, with layers of flavor that keep you coming back for more.

Ingredients

Below are all the ingredients you’ll need to prepare the tofu, broccoli, and quinoa components. Having everything measured and ready makes the cooking process smooth and efficient.

• For the Air-Fryer Black Pepper Tofu:
• 14 oz extra-firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 1 tablespoon low-sodium soy sauce or tamari
• 1 tablespoon avocado or olive oil
• 1 teaspoon freshly cracked black pepper (plus extra to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon maple syrup
• For the Charred Broccoli:
• 3 cups broccoli florets
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• For the Lemon-Pepita Quinoa:
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/3 cup toasted pepitas

Instructions

This step-by-step guide walks you through preparing each component of the dish. For the best flavor and workflow, start with the quinoa, move on to the tofu, and finish with the broccoli while the tofu cooks.

1. Prepare the tofu (5 minutes): Start by pressing the tofu for at least 10–15 minutes to remove excess moisture. This step is crucial—drier tofu becomes significantly crispier in the air fryer. Once pressed, cut the tofu into 1‑inch cubes and place them in a large mixing bowl.
2. Coat the tofu (3 minutes): Sprinkle the cornstarch over the tofu and gently toss to coat each cube evenly. The cornstarch creates a light, crisp shell when air-fried, giving the tofu a satisfying texture.
3. Season the tofu (3 minutes): Add soy sauce, oil, black pepper, garlic powder, onion powder, and maple syrup. Toss gently until all the tofu pieces are coated. The maple syrup helps with caramelization while balancing the heat of the pepper.
4. Air fry the tofu (15–18 minutes): Arrange the tofu cubes in a single layer in the air fryer basket—avoid overcrowding for best results. Air fry at 400°F for 15–18 minutes, shaking halfway through. The tofu is done when it’s golden, crisp, and slightly blistered on the edges.
5. Start the quinoa (12–15 minutes): While the tofu cooks, begin the quinoa. In a medium pot, heat the olive oil over medium heat for 1 minute. Add the rinsed quinoa and toast it for about 2 minutes, stirring frequently. This enhances its nutty flavor and helps the grains cook fluffier.
6. Simmer the quinoa (15 minutes): Add the vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat but keep covered for an additional 5 minutes to steam.
7. Add lemon and pepitas (2 minutes): Fluff the quinoa with a fork. Stir in lemon zest, lemon juice, salt, and toasted pepitas. The bright citrus notes pair beautifully with the pepper-forward tofu and smoky broccoli.
8. Prepare the broccoli (5 minutes): Toss the broccoli florets in olive oil, salt, pepper, and smoked paprika. Make sure the florets are evenly coated for maximum flavor and char.
9. Air fry the broccoli (8–10 minutes): Once the tofu finishes, set it aside and air fry the broccoli at 390°F for 8–10 minutes, shaking halfway. The goal is lightly charred edges and a tender‑crisp bite. If your air fryer is small, cook in batches.
10. Combine and adjust seasoning (3 minutes): Taste each component. Add extra lemon juice to the quinoa if you want it brighter, or additional black pepper to the tofu for more heat. Broccoli can be finished with a light squeeze of lemon to enhance smokiness.
11. Assemble the meal (5 minutes): For bowls, start with a generous scoop of quinoa, top with charred broccoli, and add a handful of black pepper tofu. Drizzle with a bit more soy sauce, sprinkle toasted pepitas, or add fresh herbs like cilantro or scallions for extra color and flavor.

Tips and Variations

This recipe is versatile and forgiving, making it perfect for both beginners and experienced cooks. Here are some ways to customize it and ensure excellent results every time.

• Press the tofu properly. Inadequate pressing leads to soggy tofu. Use a tofu press or wrap it in a clean towel and place a heavy skillet on top.
• Don’t overcrowd the air fryer. Air circulation is key for crisping. If needed, cook in batches.
• Adjust heat levels. For spicier tofu, increase the black pepper or add crushed red pepper flakes.
• Swap the veggies. Replace broccoli with cauliflower, Brussels sprouts, or green beans.
• Make it nut‑free. Pepitas already keep this recipe nut‑free, but you can replace them with sunflower seeds if desired.
• Protein variations. Instead of tofu, use tempeh or air‑fried chickpeas for a different texture.
• Storage tips. Keep components separate for up to 4 days. Tofu reheats best in the air fryer for 4–5 minutes at 375°F.
• Freezing. Cooked quinoa freezes well; tofu and broccoli are best fresh for texture.

Serving Suggestions

Serve this dish as a hearty bowl, layered with quinoa on the bottom, charred broccoli nestled along the side, and black pepper tofu piled on top. Garnish with fresh herbs, extra black pepper, or a drizzle of tahini for added creaminess. It’s excellent paired with a simple cucumber salad, pickled onions, or a light miso soup. For meal prep, portion everything into airtight containers with the tofu separate to maintain crispiness. This dish is flavorful enough to stand alone but also works beautifully as part of a larger plant-based spread, such as roasted sweet potatoes, sesame‑ginger slaw, or a bright citrus salad.

Nutritional Information

Approximate nutrition per serving (4 servings):
Calories: 420
Protein: 19g
Carbohydrates: 52g
Fat: 15g
Fiber: 7g
Sugar: 4g
Sodium: 420mg

Conclusion

Air-Fryer Black Pepper Tofu with Charred Broccoli and Lemon-Pepita Quinoa is the kind of recipe that proves healthy eating doesn’t have to be boring—or complicated. With its bold spices, contrasting textures, and bright, satisfying flavors, it earns a permanent spot in your weekly rotation. Whether you’re cooking for yourself or prepping lunches for the week, this dish delivers consistency, convenience, and unforgettable taste. Give it a try, customize it to your liking, and don’t forget to share your delicious results!