Crispy Air-Fried Tofu & Tempeh with Spicy Miso Maple Glaze and Quinoa Veggie Bowl

Ingredients

• 8 ounces tofu, pressed and cubed
• 8 ounces tempeh, cubed
• 1 cup quinoa, rinsed
• 2 cups broccoli florets, chopped
• 1 cup bell pepper, sliced
• 1 tablespoon olive oil

• 2 tablespoons miso paste
• 2 tablespoons maple syrup
• 1 tablespoon soy sauce, low sodium
• 1 teaspoon sriracha
• 1 teaspoon grated ginger
• 1 clove garlic, minced

1. 01
   Preheat the air fryer to 375°F (190°C).
2. 02
   In a bowl, toss the cubed tofu and tempeh with olive oil until evenly coated.
3. 03
   Arrange the tofu and tempeh cubes in a single layer in the air fryer basket. Air fry for 15 minutes, shaking the basket halfway through until golden and crispy.
4. 04
   While the tofu and tempeh are cooking, cook the quinoa according to package instructions.
5. 05
   Steam the broccoli and bell pepper until tender yet crisp, about 5 minutes.
6. 06
   In a small bowl, whisk together the miso paste, maple syrup, soy sauce, sriracha, ginger, and garlic to make the glaze.
7. 07
   Once the tofu and tempeh are done, transfer them to a large bowl and toss with the spicy miso maple glaze until well coated.
8. 08
   To assemble, divide the quinoa into bowls, top with steamed vegetables, and glaze-coated tofu and tempeh.