Crispy Air Fryer Snacks: Easy Vegetarian and Gluten-Free Ideas

Alysen — Thu, 13 Aug 2026 19:10:50 +0000

It’s snack time! If you are in the hottest part of the summer, the thought of being in a hot kitchen sounds horrible. Solution: the Air Fryer. It is my go-to for many snacks and meals. It allows the use of a single small appliance instead of a hot oven or a hot pan full of grease.

Crispy air fryer snacks are perfect when you want something crunchy without using a deep fryer. From air-fryer-fried pickles and air-fryer-fried green tomatoes to Buffalo tofu and seasoned air-fryer chickpeas, these easy vegetarian snacks are made for afternoon cravings, game day, parties, and casual family gatherings.

Many of these recipes are naturally gluten-free or can be made gluten-free with simple ingredient choices. Always check labels on packaged ingredients such as panko breadcrumbs, sauces, and seasonings if you are cooking for someone who must avoid gluten.

Whether you want a breaded vegetable, a protein-rich tofu snack, or something light and crispy, you will find an air fryer snack here that fits the occasion.

What Are the Best Vegetarian Snacks to Make in an Air Fryer?

The best vegetarian air fryer snacks include air-fryer-fried pickles and air-fryer-fried green tomatoes, Buffalo tofu, seasoned air-fryer chickpeas, air-fryer kale chips, air-fryer zucchini coins, air-fryer mozzarella sticks, and air-fryer jalapeño poppers. These foods cook well in circulating hot air because their coatings or exteriors become crisp while the centers stay tender. Most can also be served with a favorite dipping sauce, making them especially good for parties and game day.

Why Make Snacks in the Air Fryer?

The air fryer makes it easy to prepare a warm, crispy snack without heating a large oven or standing over a pan of hot oil. It is especially useful when you only need a small batch.

Crispy texture with little or no added oil
Faster cooking than many conventional oven recipes
Easy cleanup after the snack is served
Convenient for small batches
Plenty of vegetarian and gluten-free possibilities
Great for afternoon snacks, parties, and game day

Air fryers can cook differently depending on the size and model. Give the food room and cook in batches when necessary. A crowded basket limits airflow and can keep breaded snacks and vegetables from becoming crisp.

Crispy Air Fryer Snacks

These six recipes are my top choices when I want a vegetarian air fryer snack with plenty of crunch and flavor.

Air Fryer Fried Pickles

Air Fryer Fried Pickles are crunchy, tangy, and extremely easy to make. Pickle rounds are coated in egg and gluten-free panko before being cooked in the air fryer. The finished pickle chips have the familiar crunch of a restaurant appetizer without deep frying.

Pat the pickle slices thoroughly dry before breading them. Removing excess moisture helps the coating stick and become crisp. Serve them hot with ranch, sweet-and-spicy sriracha sauce, bitchin sauce, or another favorite dip.

Why you will love them: They require only four ingredients and are ready in about 20 minutes.

Air Fryer Fried Green Tomatoes

Air Fryer Fried Green Tomatoes have a crisp gluten-free panko and cornmeal coating surrounding a tender, tangy center. They are an easy way to enjoy this Southern favorite without heating a pan of frying oil.

Serve them as an afternoon snack, cookout appetizer, or easy side with Lemon Garlic Aioli, Easy Homemade BBQ Sauce, Cilantro Garlic, or another favorite dip.

Why you will love them: They are gluten-free, vegetarian, and ready in just 17 minutes.

Crispy Air Fryer Buffalo Tofu

Crispy Air Fryer Buffalo Tofu combines golden tofu cubes with a tangy homemade Buffalo sauce. The tofu is lightly coated in cornstarch, cooked in the air fryer, then tossed with the sauce. Adding the sauce at the end helps the tofu retain more of its crispy texture.

Pair the Buffalo tofu with celery sticks and your favorite ranch or blue cheese dressing for a meatless take on familiar game-day flavors. It is also substantial enough to serve as a light lunch or an easy dinner when paired with a salad or other vegetables.

Why you will love it: It is a protein-rich, gluten-free vegetarian snack that is ready in less than 30 minutes.

Air Fryer Zucchini Coins

Air Fryer Zucchini Coins turn fresh zucchini into a crisp, dippable snack. The zucchini slices are coated in egg, gluten-free panko, and cornmeal before being cooked until golden.

Zucchini contains quite a bit of moisture, so taking the time to salt the slices and remove some of the excess moisture helps produce a better coating. Enjoy the finished zucchini coins with ranch, sour cream, salsa, or your preferred dipping sauce.

Why you will love them: This is an easy summer snack and a delicious way to use fresh zucchini.

Air Fryer Chickpeas

Air Fryer Chickpeas are a simple, scoopable snack made with canned chickpeas. The air fryer gives the outside a roasted texture while the seasoning adds plenty of flavor.

These chickpeas work well when you want an alternative to chips or crackers. Set out a bowl for casual snacking, add them to a snack board, or use them as a crunchy topping for salads. They are also easy to season in different ways depending on what you are craving.

Why you will love them: They are vegan, naturally gluten-free, and contain plant-based protein.

Air Fryer Jalapeño Poppers

Air Fryer Jalapeño Poppers bring creamy, spicy, and crunchy textures together in one bite-sized appetizer. They are a natural choice for game day, tailgating, parties, and holiday gatherings.

The air fryer cooks the peppers while crisping the topping, giving you a hot party snack without turning on the full-sized oven. Use gluten-free panko breadcrumbs and check all packaged ingredients when a gluten-free preparation is needed.

Why you will love them: They deliver familiar party-food flavor and can be prepared in less than 18 minutes.

More Easy Air Fryer Snack Ideas

The six recipes above are the main attractions, but these lighter vegetarian snacks give you even more ways to use your air fryer.

Air Fryer Honey Sriracha Cauliflower

Air Fryer Honey Sriracha Cauliflower is coated in a sweet-and-spicy sauce that makes plain cauliflower much more exciting. Serve the cauliflower bites with celery for a flavorful game-day snack or vegetarian alternative to wings. Use gluten-free soy sauce or coconut aminos when needed.

Air Fryer Edamame

Air Fryer Edamame is a quick snack that needs only frozen unshelled edamame and a small amount of oil. It is a simple choice for a warm, savory snack with plant-based protein.

Air Fryer Kale Chips

Air Fryer Kale Chips become light and crisp in less than 10 minutes. They are a good option when you want a snack that is less substantial than breaded vegetables or tofu. Watch them closely near the end because thin kale leaves can cook quickly.

Air Fryer Shishito Peppers

Air Fryer Shishito Peppers come out lightly charred and are ready in only a few minutes. Serve them immediately as a simple appetizer or add them to a spread with several dips and other air-fried snacks.

Dipping Sauces for Air Fryer Snacks

A good dipping sauce can turn a simple air fryer snack into a party-ready appetizer. Match the dip to the seasoning and adjust the heat level for your family or guests.

Before serving a gluten-free guest, verify that the sauce, Worcestershire sauce, panko, cornmeal, seasonings, and other packaged ingredients are gluten-free.

Tips for Crispy Air Fryer Snacks

Do Not Crowd the Basket

Arrange snacks in a single layer with room for air to circulate. If pieces overlap, the coating may remain soft where they touch. Cook in batches when necessary.

Remove Excess Moisture

Moisture is the enemy of a crisp coating. Pat pickles dry, remove moisture from zucchini as directed, and press tofu before coating it.

Flip Breaded Snacks Carefully

Use tongs to turn fried pickles, green tomatoes, and zucchini coins individually. Shaking the basket can loosen or remove a delicate breading.

Add Wet Sauces After Cooking

For recipes such as Buffalo tofu, air fry the coated tofu until crisp before adding the sauce. Adding a wet sauce too early can soften the exterior.

Check Food Before the Cooking Time Ends

Basket size, air-fryer design, and food thickness can all change the cooking time. Begin checking near the end and add a minute or two only when needed.

How to Serve Air Fryer Snacks for a Party

Choose several snacks with different textures and heat levels. Fried pickles and zucchini coins provide familiar breaded crunch, Buffalo tofu and jalapeño poppers add bolder flavors, and chickpeas or kale chips offer lighter choices.

Cook breaded items in batches so the basket is not overcrowded. Serve each batch as soon as possible, or keep finished snacks warm briefly while the remaining food cooks. Put sauces in small bowls and label anything spicy, vegan, or prepared with allergy-friendly ingredients.

For a balanced snack spread, try serving:

One breaded vegetable, such as fried green tomatoes or zucchini coins
One protein-rich snack, such as Buffalo tofu or chickpeas
One spicy option, such as jalapeño poppers or Honey Sriracha cauliflower
Two or three dipping sauces
Fresh celery, carrots, or other raw vegetables

Frequently Asked Questions

What snacks can you make in an air fryer?

You can make fried pickles, zucchini coins, fried green tomatoes, crispy tofu, chickpeas, jalapeño poppers, cauliflower bites, kale chips, edamame, and shishito peppers in an air fryer. The best choice depends on whether you want a breaded, spicy, protein-rich, or lighter vegetable snack.

What is a quick vegetarian air fryer snack?

Air fryer shishito peppers, kale chips, edamame, and chickpeas are all simple choices. For a breaded snack, air-fried pickles take only 8 minutes to cook, though you will need additional time to drain and coat them.

Can air fryer snacks be gluten-free?

Yes. Many vegetable, chickpea, edamame, and tofu snacks are naturally gluten-free or can be prepared with gluten-free ingredients. Use certified gluten-free panko, sauces, seasonings, cornmeal, and other packaged products when necessary, and always read labels.

How do you keep air fryer snacks crispy?

Remove excess moisture, avoid overcrowding the basket, apply only the amount of oil directed by the recipe, and serve the food soon after cooking. For sauced snacks, add the sauce after air frying, as directed in the recipe.

Can you reheat air fryer snacks?

Many air fryer snacks can be reheated in the air fryer for a few minutes until warm and crisp. The exact temperature and time depend on the food and your air-fryer model, so check frequently to prevent overcooking.

More Vegetarian Air Fryer Recipes

Once you have tried these crispy air fryer snacks, explore my collection of Air Fryer Vegetarian Recipes for more gluten-free sides, vegetables, tofu recipes, and easy meatless meals.

If your food is not crisping as expected, review these Common Air Fryer Mistakes before your next batch.

Which air fryer snack would disappear first at your house? Leave a comment and tell me your favorite. If you try one of these recipes, please leave a star rating on its recipe page. Your feedback helps other readers choose what to make next.

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How to Freeze Tofu for a Meatier, Crispier Texture

Alysen — Wed, 12 Aug 2026 14:37:47 +0000

One question I receive frequently is whether tofu can be frozen. Maybe you found tofu on sale or bought several packages at your favorite warehouse store, but you cannot use all of it before the expiration date. The good news is that you can freeze tofu—and freezing it gives the tofu a meatier, chewier texture. This guide explains exactly how to freeze tofu, thaw it safely, press out the excess water, and prepare it for cooking.

Freezing tofu is an easy way to give it a meatier, chewier texture while helping it soak up more marinade. As tofu freezes, the water inside expands and creates tiny pockets throughout the block. Once thawed and pressed, the tofu has a spongier texture with plenty of room to absorb your favorite sauces and seasonings.

This simple method works especially well when you want tofu with crisp edges and a satisfying bite. Use frozen tofu in stir-fries, rice bowls, curries, tacos, soups, or almost any recipe where you want the tofu to hold its shape and take on plenty of flavor.

Changes soft, smooth tofu into a chewier, meatier ingredient
Helps tofu absorb marinades and sauces
Creates a texture that crisps nicely when cooked
Makes it easy to keep tofu ready for future meals
Naturally vegetarian, vegan, and gluten-free

Quick Answer: How Do You Freeze Tofu?

To freeze tofu, place an unopened package directly in the freezer or drain the tofu and transfer it to a freezer-safe container. Freeze it overnight or until completely solid. Thaw the tofu fully in the refrigerator, drain it, and press it with an EZ Tofu Press for 10 to 12 minutes, tightening the knobs every 3 to 4 minutes. The thawed and pressed tofu will have a chewier, meatier texture that absorbs marinades more easily and crisps well when cooked.

What Happens When You Freeze Tofu?

Tofu contains quite a bit of water. When the tofu freezes, that water expands and forms ice crystals inside the block. These crystals create small holes and channels in the tofu.

After the tofu thaws, you can press out the melted water. The remaining tofu has a firmer, more porous texture than tofu cooked directly from the package. Those open spaces help it absorb marinades, broth, and sauce more readily.

Freezing also changes the tofu’s color. Do not be surprised if white tofu develops a pale yellow or golden tint in the freezer. This color change is normal and does not mean the tofu has spoiled.

Does Freezing Tofu Make It Crispier?

Freezing tofu does not make it crispy on its own. Instead, freezing changes the tofu’s internal structure so more water can be removed after it thaws. Once thawed and pressed, the tofu has a firmer, drier surface that can crisp well during cooking.

For the crispiest results, thaw the tofu completely, press out as much water as possible, and cook the pieces in a single layer. A light coating of cornstarch can add even more crunch when the recipe calls for it.

The final texture depends on how you cook the tofu. Air frying, baking, and pan-frying can all produce crisp edges. Adding wet sauce too early may soften the outside, so it is often best to cook the tofu first and toss it with sauce near the end.

What Kind of Tofu Is Best for Freezing?

Extra-firm tofu is the best all-purpose choice for freezing. It keeps its shape, develops a satisfyingly chewy texture, and works well in recipes that call for cubes, slabs, strips, or torn pieces.

Firm tofu can also be frozen, although it may be a little more delicate after thawing. Handle it gently while pressing and cutting.

Silken tofu is not the best choice for this method. Its smooth, custard-like consistency can become grainy and fragile after freezing. Save silken tofu for creamy sauces, desserts, smoothies, and other recipes where its soft texture is important.

Should You Drain Tofu Before Freezing It?

You can freeze tofu either in its unopened package or after draining it. Both methods work, but they are useful for slightly different situations.

Freezing tofu in the unopened package is convenient because there is almost no preparation. Place the entire package in the freezer and thaw it when you are ready to cook. The package may expand as the water freezes, so give it enough room and avoid using any package that is leaking or damaged.

Draining the tofu before freezing saves space and lets you prepare it in the shape you plan to cook. You can freeze the whole drained block, cut it into cubes, slice it into slabs, or tear it into irregular pieces.

You do not need to press tofu before freezing. Pressing it after it thaws is more important because that is when you can remove the water released from the newly formed pockets.

How to Freeze Tofu

1. Check the Package: Make sure the tofu is fresh and the package is sealed and undamaged. Do not freeze tofu that smells sour, feels unusually slimy, or shows other signs of spoilage.

2. Decide Whether to Leave It Packaged or Drain It: For the easiest method, leave the tofu in its unopened package. If you want to reduce freezer space or prepare individual portions, open the package and drain the liquid.

3. Cut the Tofu, If Desired: Leave the drained tofu whole or cut it into the shape you expect to use later. Cubes work well for bowls and stir-fries. Slabs are useful for sandwiches or tofu steaks, while torn pieces create craggy edges that become especially crisp.

4. Protect It From Freezer Air: Place drained tofu in a freezer-safe container or resealable freezer bag. If freezing separate pieces, arrange them in a single layer on a parchment-lined tray and freeze until firm. Transfer the frozen pieces to a container or bag once solid. This quick first freeze keeps them from sticking together.

Remove as much excess air as practical, seal the container, and label it with the date.

5. Freeze Until Solid: Place the tofu in the freezer until completely frozen. A full block generally needs at least overnight. Smaller pieces may freeze more quickly.

How Long Can You Freeze Tofu?

For the best flavor and texture, use frozen tofu within about three months. It may remain safe longer when continuously frozen, but its quality can gradually decline, and freezer burn may develop.

Labeling the package makes it easier to use the oldest tofu first. Keep it tightly sealed so it does not pick up freezer odors or dry out.

How to Thaw Frozen Tofu

The easiest way to thaw frozen tofu is in the refrigerator. Place the package or container on a plate to catch any condensation or leaks, then leave it in the refrigerator until fully thawed. A whole block may need a full day.

For faster thawing, remove the tofu from its packaging and use the microwave’s defrost setting in short intervals. Turn the block as needed so it thaws evenly. You can also place a securely sealed package or bag in cold water, changing the water periodically until the tofu is thawed.

Do not season the tofu until the center is completely thawed. A frozen middle prevents you from pressing out the water and keeps the marinade from soaking in evenly.

How to Press Tofu After Freezing

Once the tofu is completely thawed, drain away the released liquid. Place the block in an EZ Tofu Press and tighten the knobs evenly to begin removing the excess water.

Frozen and thawed tofu holds a surprising amount of liquid because freezing creates small pockets throughout the block. Press the tofu for approximately 10 to 12 minutes, tightening the knobs every 3 to 4 minutes. Tighten the press gradually because thawed tofu can be more fragile and may crack or crumble if too much pressure is applied at once.

After pressing, remove the tofu and gently pat it dry. It is now ready to cut or tear, season, marinate, and cook. Removing this extra moisture helps the tofu absorb more flavor and develop crispier edges.

How to Make Frozen Tofu Crispy

After thawing and pressing, the tofu is ready to season and cook.

Cut or tear the tofu into evenly sized pieces.
Add a marinade or dry seasonings. Because frozen tofu is very absorbent, start with a moderate amount and add more only if needed.
Drain away excess marinade before cooking. Too much surface moisture can prevent browning.
Add a light coating of cornstarch if you want extra crunch.
Arrange the tofu in a single layer with space between the pieces.
Air fry, bake, or pan-fry until the outside is golden and crisp.
Add sauce near the end of cooking or just before serving to help preserve the crispy exterior.

How to Marinate Frozen and Thawed Tofu

Frozen tofu should be completely thawed and pressed before adding a marinade. Freezing creates tiny pockets inside the tofu, and pressing removes the water from those pockets. This allows the thawed tofu to absorb marinades more quickly than tofu used directly from the package.

After pressing the tofu with an EZ Tofu Press, place it in a shallow dish or resealable bag with your marinade. Turn the pieces until every side is coated. Because the tofu absorbs liquid quickly, even a short marinating time can add plenty of flavor. Strong or salty marinades may become overpowering, so begin with a moderate amount.

If the finished dish needs to be gluten-free, check every bottled sauce and seasoning blend. Traditional soy sauce usually contains wheat unless it is specifically labeled gluten-free. Use gluten-free tamari or another verified gluten-free alternative when appropriate for the recipe.

Best Ways to Use Frozen Tofu

The chewy texture of frozen tofu makes it useful in many meals. Try it in:

Frozen tofu is particularly good in recipes with flavorful sauces because its porous interior acts like a sponge. It may be less suitable when you want tofu to remain silky, creamy, or delicate.

To check out many of the ways you can prepare tofu, click: Easy Tofu Recipes.

Can You Freeze Tofu Twice?

Some cooks freeze, thaw, and freeze tofu a second time to create an even more open, chewy texture. You can try a second freeze if you want a very spongy result, but the tofu may become drier and more fragile.

For most recipes, one freeze-and-thaw cycle provides enough texture change. If you want to freeze the tofu a second time, thaw it completely in the refrigerator, press out the water, seal it in a freezer-safe container, and refreeze it promptly. Do not refreeze uncooked tofu that was thawed in cold water or the microwave. Never thaw tofu at room temperature.

Common Mistakes When Freezing Tofu

Using the Wrong Type of Tofu

Extra-firm or firm tofu gives you the most reliable results. Silken tofu will not produce the same sturdy, chewy pieces.

Cooking It Before It Is Fully Thawed

If the center is still frozen, you will not be able to press out the moisture evenly. The tofu may cook unevenly and absorb less flavor.

Skipping the Pressing Step

Thawed tofu contains water in all of its newly formed pockets. Removing that water makes room for marinade and helps the surface brown.

Adding Too Much Marinade

The porous tofu absorbs flavor quickly. Start with less than you think you need, especially when using salty ingredients.

Crowding the Pan or Air Fryer

Pieces need exposure to circulating hot air or the hot surface of the pan. Crowding traps steam and makes it harder for the tofu to become crisp.

Adding Sauce Too Soon

A wet sauce can soften a crisp coating. When texture matters, cook the tofu until golden before adding the sauce.

Frequently Asked Questions

Can you freeze tofu in its original package?

Yes. You can place an unopened, undamaged package of tofu directly in the freezer. The package may expand as its liquid freezes. Thaw it completely in the refrigerator, open the package, drain the liquid, and press the tofu before cooking.

Does frozen tofu taste different?

Freezing changes tofu’s texture more than its flavor. The tofu remains mild, but its porous interior allows it to absorb seasonings and marinades more readily.

Why did my tofu turn yellow after freezing?

A pale yellow or golden color is a normal result of freezing tofu. The tofu generally lightens again after thawing, although it may not return to its original bright white color.

Do you press tofu before or after freezing?

Press tofu after it has frozen and thawed. You may drain it before freezing, but the most useful pressing step happens after thawing because freezing releases additional water from the tofu.

Can you cook tofu from frozen?

For the best texture and seasoning, thaw tofu completely before cooking. Thawing allows you to press out the water, cut the tofu evenly, and add flavor throughout the pieces.

Can you freeze cooked tofu?

Yes, cooked tofu can be frozen, although its coating and texture may change after thawing. Cool it completely, place it in a freezer-safe container, and reheat it thoroughly. For the crispest results, freeze plain tofu first and cook it fresh after thawing.

Is frozen tofu still gluten-free?

Plain tofu is generally gluten-free, and freezing does not add gluten. However, flavored tofu, marinades, soy sauce, and seasoning blends may contain wheat. Always verify individual labels if you follow a gluten-free diet.

Final Tips for Freezing Tofu

Freezing tofu is a simple meal-prep trick that can completely change its texture. Start with extra-firm tofu, freeze it until solid, thaw it completely, and press out the released water. The result is chewy tofu that absorbs flavor easily and develops deliciously crisp edges when cooked.

Once you see how well frozen tofu works in bowls, tacos, stir-fries, and air fryer recipes, you may want to keep a block in the freezer at all times.

If this was your first time freezing tofu, let me know how it turned out. I am always interested in hearing from you.

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Oven-Baked Berry Compote

Alysen — Mon, 10 Aug 2026 16:23:19 +0000

I have made this recipe for years and would call it my crust-free berry compote. I call it easy and yummy. With the different seasons and the availability of fruit nearly year-round, you are welcome to make it whenever your heart desires something sweet and fruity.

Want an easy oven-baked berry compote that tastes sweet, juicy, and full of fresh berry flavor? This simple baked fruit topping is made with strawberries, blueberries, raspberries, and blackberries, then warmed with cinnamon, ginger, and nutmeg.

This recipe is perfect when you want a low-effort berry sauce without standing over the stove. Just add the berries to a 9x12 baking dish, stir everything together, and let the oven do the work.

Serve this mixed berry compote over pancakes, waffles, oatmeal, yogurt, ice cream, French toast, or your favorite gluten-free desserts.

Why You’ll Love This Oven-Baked Berry Compote

This berry compote is easy to make. Everything bakes together in one dish, so there is no need to watch a saucepan on the stove.

It uses four different berries. Strawberries, blueberries, raspberries, and blackberries give this compote the perfect mix of sweet, tart, and juicy flavor.

It is naturally gluten-free and vegetarian. This recipe is also vegan when made with maple syrup or vegan-friendly sugar.

It works for breakfast or dessert. Spoon it over warm pancakes in the morning or serve it with ice cream after dinner.

The warm spices make it special. Cinnamon, ginger, and nutmeg add a cozy flavor that works for summer berries, holiday brunches, and everything in between.

Ingredients

Strawberries: Fresh strawberries are the best. You could have the entire compote with strawberries. For this recipe, I slice up a 16-ounce package.

Raspberries: These little red berries give a natural tartness. When you wash them, be careful, as they break apart easily. I usually use the 6-ounce package.

Blueberries: Fresh blueberries add sweetness, color, and body to the compote. I typically use about half of an 11-ounce carton.

Blackberries: Blackberries add a deeper sweet-tart berry flavor that helps balance the strawberries, blueberries, and raspberries.

Cinnamon: Ground cinnamon adds warm flavor without overpowering the berries.

Nutmeg: A small amount of ground nutmeg gives the compote a cozy, lightly spiced flavor.

Ginger: Ground ginger adds a little warmth and helps brighten the berry flavor.

Salt: A pinch of salt helps balance the sweetness.

How to Make Oven-Baked Berry Compote

Preheat the oven to 350°F.
Add the sliced strawberries, whole blueberries, whole raspberries, and whole blackberries to a bowl or Ziploc-type bag.
Sprinkle the cinnamon, ginger, nutmeg, and salt over the berries.
Stir gently in the bowl or shake up in the bag. I like to use the bag and get the kids involved with minimal mess.
Make sure the berries are coated with the dry ingredients.
Transfer the berries to a 9x12-inch coated pan. I like to use a glass dish.
Spread the berries into an even layer in the baking dish.
Sprinkle sugar on the top of the berries in the pan. I use 2 tablespoons. You can use more or less for taste, as the berries are on the tart side.
Bake for 45 minutes. No need to cover or stir, as ingredients will bubble when ready.
Remove the baking dish from the oven.
Let the berry compote cool for 10 to 15 minutes before serving. The sauce will thicken slightly as it cools.

Recipe Tips

Use ripe berries for the best flavor. If your berries are very tart, you may want to add a little extra sugar or maple syrup.
Stir gently so some of the raspberries stay whole. This gives the compote a nice texture instead of turning it into a smooth sauce.
Let the compote cool before serving. The berry juices will thicken slightly as the compote sits, giving you a soft, syrupy fruit topping without needing cornstarch.
Use a 9x12 baking dish. This size gives the berries enough room to bake evenly and release their juices.

Can I Use Frozen Berries?

Yes, you can use frozen berries to make this oven-baked berry compote. You do not need to thaw them first.

Frozen berries may release more liquid as they bake, so the compote may be a little saucier. Let it cool for 10 to 15 minutes before serving so the sauce has time to thicken.

How to Serve Berry Compote

This baked berry compote can be served warm, chilled, or at room temperature.

It is delicious served over:

Gluten-free Pancakes: Great to make on a Saturday when I don't have something scheduled.
Gluten-free Waffles: I have found that Van's Waffles works in a pinch.
Air Fryer French Toast: A great quick morning option.
Oatmeal: Great for a cold morning pudding recipe; use my Banana Chia Pudding recipe and replace the bananas with the berry compote.
Vegan Coffee Cake: Top your favorite coffee cake to take it to the next level.
Vegan Chocolate Mug Cake: Create a weeknight treat and top with yummy berries.

It also makes a beautiful topping for brunch boards, summer desserts, holiday breakfasts, and simple weeknight treats.

Storage

Store cooled berry compote in an airtight container in the refrigerator for up to 5 days.

To freeze, place the cooled compote in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and stir before serving.

Reheating

To serve warm, reheat the berry compote in the microwave in short intervals, stirring between each one.

You can also warm it in an oven-safe dish at 300°F until heated through.

Recipe Notes

For a thicker compote, let it cool longer before serving.
For a saucier compote, serve it warm shortly after baking.
If using frozen berries, expect a little extra liquid.
Adjust the sweetness based on the ripeness of your berries.
Maple syrup can be used instead of granulated sugar.
The cinnamon, ginger, and nutmeg give this berry compote a warm, cozy flavor.
This recipe is gluten-free, vegetarian, and vegan when made with maple syrup or vegan-friendly sugar.

More Recipes You Might Like

If you love easy fruit recipes, try these next:

Preparing the blueberries, raspberries, and blackberries.

FAQ

What is berry compote?

Berry compote is a fruit topping made by cooking berries with a little sweetness until they become soft, juicy, and syrupy. This version is baked in the oven instead of cooked on the stovetop.

Can I make berry compote in the oven?

Yes, berry compote can be baked in the oven. Baking the berries in a dish helps them soften and release their juices without needing to stir constantly on the stovetop.

Do I need cornstarch for berry compote?

No, this berry compote does not need cornstarch. The berries naturally release juice and thicken slightly as they bake and cool.

Can I use frozen berries?

Yes, frozen berries work well. The compote may release more liquid, but it will thicken as it cools.

Is berry compote served warm or cold?

Berry compote can be served warm, cold, or at room temperature. Warm compote is especially good over pancakes, waffles, and French toast. Chilled compote is delicious with yogurt, oatmeal, and desserts.

How long does berry compote last?

Berry compote will last up to 5 days in the refrigerator when stored in an airtight container.

Can I freeze berry compote?

Yes, berry compote freezes well. Store it in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator and stir before serving.

Why bake berry compote instead of cooking it on the stove?

Baking berry compote is an easy, hands-off method. The berries soften, release their juices, and thicken slightly in the oven without needing to stand at the stove and stir.

Yay! You have made it this far, and I am so glad! If you make this recipe, I'd love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

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Oven-Baked Berry Compote

This Berry Compote is sweet, bright, and full of fresh berry flavor from strawberries, blueberries, raspberries, and blackberries. It comes together in the oven, and is perfect for spooning over pancakes, waffles, ice cream, cheesecake, yogurt, oatmeal, or French toast.

Course Breakfast, Dessert

Cuisine American, Gluten-free, Vegan, Vegetarian

Keyword berry compote, Oven-baked berry compote

Prep Time 5

Cook Time 45

Total Time 50

Servings people

Calories 86kcal

Author Alysen

Equipment

Ingredients

16 ounces Strawberry
6 ounces Blueberry
6 ounces Raspberry
6 ounces Blackberry
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Ginger
1 pinch Salt
2 tablespoons Sugar

Get Recipe Ingredients

Instructions

Preheat the oven to 350°F.
Add the sliced strawberries, whole blueberries, whole raspberries, and whole blackberries to a bowl or resealable bag.
Sprinkle the cinnamon, ginger, nutmeg, and salt over the berries.
Stir gently in the bowl or shake up in the bag. I like to use the bag and get the kids involved with minimal mess.
Make sure the berries are coated with the dry ingredients.
Transfer the berries to a 9x12-inch coated pan. I like to use a glass dish.
Spread the berries into an even layer in the baking dish.
Sprinkle sugar on the top of the berries in the pan. I use 2 tablespoons. You can use more or less for taste, as the berries are on the tart side.
Bake for 45 minutes. No need to cover or stir, as ingredients will bubble when ready.
Remove the baking dish from the oven.
Let the berry compote cool for 10 to 15 minutes before serving. The sauce will thicken slightly as it cools.

Notes

Serve warm or chilled.
Store leftovers in the refrigerator for up to 5 days.
Freeze for up to 3 months.
Use frozen berries if needed, but the compote may be saucier.
Add more sugar or maple syrup if your berries are very tart.

Nutrition

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Crispy Air Fryer Fried Pickles

Alysen — Fri, 24 Jul 2026 19:03:50 +0000

Are you craving a delicious, crispy fried pickle chip? This crispy air fryer fried pickles recipe is extremely easy to make.

Air Fryer Fried Pickles are crispy on the outside, tangy in the center, and ready in just 20 minutes. Pickle chips are coated in egg and gluten-free panko, then air-fried at 400°F until golden and crunchy.

This easy vegetarian appetizer uses only four ingredients and gives you that classic fried-pickle crunch without deep frying. Serve the pickles hot with ranch, spicy mayo, BBQ ranch, or your favorite creamy dipping sauce.

✔ Ready in 20 minutes
✔ Four simple ingredients
✔ Gluten-free and vegetarian
✔ No deep fryer needed
✔ Perfect for parties, game day, or snacking

Quick Answer

To make air-fryer fried pickles, thoroughly dry the sliced dill pickles, dip them in beaten egg, and coat both sides with gluten-free panko. Arrange them in a single layer and air-fry at 400°F for 8 minutes, flipping each pickle after 4 minutes. Serve immediately for the crispiest texture.

Ingredients for Air Fryer Fried Pickles

Dill pickle chips: Use sliced dill pickle rounds for the best balance of crispy coating and tangy pickle flavor. Drain them well and pat them completely dry before breading.

Egg: Beaten egg helps the gluten-free panko adhere to the pickles.

Maple syrup: One teaspoon adds a subtle touch of sweetness. It is optional and can be omitted.

Gluten-free panko breadcrumbs: Gluten-free panko gives the pickles a light, crunchy coating. Check the package carefully because traditional panko contains wheat.

If you have questions about the ingredients or substitutions, leave a comment below, and I will be happy to help.

How to Make Air Fryer Fried Pickles

Dry the pickles. Drain the pickle rounds and arrange them between paper towels. Pat them thoroughly to remove as much moisture as possible.
Prepare the coating. Beat the egg in a small bowl. Mix in the maple syrup if you are using it. Place the gluten-free panko in a second bowl.
Bread the pickles. Dip each pickle into the egg mixture, allowing the excess to drip off. Coat both sides with gluten-free panko, gently pressing the crumbs onto the pickle.
Arrange the pickles. Place the breaded pickle chips in a single layer in the air fryer basket. Leave a little space between them so the hot air can circulate.
Air fry. Cook at 400°F for 8 minutes. Manually flip each pickle after 4 minutes; shaking the basket may loosen the coating.
Serve immediately. Remove the pickles when the coating is crisp and golden. Serve them hot with your favorite dipping sauce.

What to Serve With Air Fryer Fried Pickles

Oh, this is getting me hungry with all this pickle talk! Whether you make your pickles in the air fryer or in the skillet, you need a good dipping sauce! Am I right?!

These crispy pickle chips work well as a party appetizer, game-day snack, or side dish for veggie burgers and sandwiches.

Do I Need to Preheat the Air Fryer?

Preheating is not required for every air fryer, so follow the directions for your particular model. If your air fryer normally performs better when preheated, preheat it to 400°F before adding the pickles.

Air fryer models can cook differently. Check the pickles near the end of the cooking time and add another minute if the coating has not become crisp and golden.

Side note: If you are in the market for an air fryer, I recently created a post about the best air fryers on the market. The post is based on reviews from friends, family, and online consumers! Be sure to check out the best air fryers on the market!

Tips for Crispy Air Fryer Fried Pickles

Dry the pickles thoroughly. Excess pickle brine can make the coating soggy or cause it to slide off.
Press on the panko gently. This helps the breadcrumbs adhere evenly.
Do not overcrowd the basket. Arrange the pickles in one layer and cook in batches if necessary.
Flip each pickle manually. Shaking the basket can knock off the breading.
Use gluten-free panko. Panko produces a lighter, crunchier coating than standard breadcrumbs.
Serve immediately. Air-fried pickles have their best texture when hot.
Watch the final minutes. Air fryer temperatures and cooking speeds vary by model.
For spicy pickles, add a little hot sauce to the egg mixture.

Why Are My Air Fryer Fried Pickles Soggy?

Air fryer fried pickles usually become soggy when too much pickle brine remains on the slices or when the basket is overcrowded. Pat the pickle chips completely dry before breading them and arrange them in a single layer with space between each piece.

If the coating does not stick, gently press the gluten-free panko onto both sides before placing the pickle in the basket. Avoid shaking the basket during cooking, as it can loosen the breading.

Can I Use Pickle Spears Instead of Pickle Chips?

Yes, you can use pickle spears, but they may need slightly more cooking time because they are thicker than pickle chips. Dry the spears thoroughly, coat them in the same order, and air fry them in a single layer. Check them after 8 minutes and continue cooking until the coating is crisp.

For the quickest and most even results, use pre-sliced dill pickle chips. You can also start with whole dill pickles and cut them into uniform rounds before breading.

How to Store and Reheat Air Fryer Fried Pickles

Air-fried pickles are crispiest immediately after cooking. If you have leftovers, let them cool, then refrigerate them in an airtight container for up to 3 days.

To reheat them, arrange the pickles in a single layer and air fry at 400°F for 3 to 4 minutes, or until hot and crispy again. The microwave is not recommended because it can soften the breading.

More Gluten-Free Air Fryer Recipes

If you enjoyed these crispy air fryer pickles, try another easy gluten-free air fryer recipe:

Air Fryer Fried Pickles FAQ

What temperature do you cook fried pickles in an air fryer?

Cook fried pickle chips at 400°F for 8 minutes, manually flipping them after 4 minutes. Because air fryers vary, add another minute if needed to make the coating crisp and golden.

How do you keep breading from falling off fried pickles?

Pat the pickles completely dry, coat them thoroughly with egg, and gently press the gluten-free panko onto both sides. Flip the pickles individually instead of shaking the air fryer basket.

Can I make air fryer fried pickles without oil?

Yes. This recipe does not require added oil. The egg helps the gluten-free panko adhere and become crisp in the circulating air.

Are air fryer fried pickles gluten-free?

These air fryer fried pickles are gluten-free when they are made with certified gluten-free panko breadcrumbs. Traditional panko contains wheat, so always check the package label.

Are air fryer fried pickles vegetarian?

Yes. This recipe is vegetarian and contains eggs. It is not vegan as written.

Learn More About Air Fryers

Still don’t have an air fryer of your own? Be sure to check out our air fryer reviews of several top models. You’ll be whipping up free air fryer recipes in no time!

Want to learn more about Air Fryers? Check out our Air Fryer 101 post! Having an Air Fryer is great, but it may also mean you have a ton of questions.

We have some great tips for using your air fryer!

Be sure to check out our Common Air Fryer Mistakes post so you are avoiding common problems when using your air fryer.
How to clean your air fryer- that is the million-dollar question that we’ve been hearing lately!
Wondering the correct and best way to clean your air fryer? Check out these tips for cleaning your air fryer!

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Crispy Air Fryer Fried Pickles

These crispy Air Fryer Fried Pickles are coated in gluten-free panko and cooked at 400°F for 8 minutes. This easy four-ingredient vegetarian appetizer is crunchy, tangy, and ready in just 20 minutes.

Course Appetizer

Cuisine American

Keyword air fryer pickles

Total Time 20

Servings people

Calories 157kcal

Author Alysen

Ingredients

1 jar pickle rounds approximately 32 ounces
1 egg
1 teaspoon maple syrup optional for sweetness
¾ cup gluten-free panko breadcrumbs seasoned

Get Recipe Ingredients

Instructions

Drain the pickle rounds. Arrange them between paper towels and pat thoroughly to remove excess moisture.
Beat the egg in a small bowl. Mix in the maple syrup, if using.
Place the gluten-free panko breadcrumbs in a second small bowl.
Dip each pickle into the egg mixture, allowing the excess to drip off. Coat both sides with panko, gently pressing the crumbs onto the pickle.
Arrange the pickle chips in a single layer in the air fryer basket. Cook at 400°F for 8 minutes, manually flipping each pickle after 4 minutes. Do not shake the basket because the coating may come off.
Serve immediately with your favorite dipping sauce.

Notes

Pat the pickles thoroughly dry so the coating adheres and becomes crisp.
Arrange the pickles in a single layer and cook in batches if necessary.
Flip each pickle manually instead of shaking the basket.
For a spicy variation, add a little hot sauce to the egg mixture.
Air fryer models vary, so add another minute if the coating is not crisp after 8 minutes.
This recipe is gluten-free only when made with gluten-free panko breadcrumbs.

Nutrition

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Pineapple BBQ Tofu

Alysen — Wed, 22 Jul 2026 23:25:11 +0000

The Pineapple BBQ Tofu combines tangy barbecue sauce with fresh pineapple for a sweet, smoky vegetarian dinner. Tofu is pressed, cut into planks, and marinated in a simple pineapple BBQ sauce before being caramelized under the broiler.

You do not need an outdoor grill to make this recipe. The broiler gives the tofu flavorful, lightly browned edges, making it an easy tofu dinner you can prepare year-round. Use a gluten-free barbecue sauce to keep the entire recipe gluten-free.

It is not a secret that I am a pretty big fan of tofu. We eat tofu typically at least once a week at our house.

I am always trying to reinvent our recipes to spice things up in our little tofu world. Today I am sharing one of my recent favorites: Pineapple BBQ Tofu.

This recipe is extremely easy and tastes wonderful!

Many people tend to shy away from easy tofu recipes, and I’m not certain why. Tofu isn’t that hard to cook at all! You just need to remember to drain the tofu and follow directions, and you’ll be enjoying crispy tofu in no time at all!

Why You’ll Love This Pineapple BBQ Tofu

Sweet, tangy, and smoky BBQ flavor
Made under the broiler without an outdoor grill
Uses only five simple ingredients
Easy to prepare ahead and marinate
Vegetarian and easy to make gluten-free
Delicious with rice, vegetables, or a fresh salad

This dish pairs sweet-yet-sour pineapple with tangy BBQ sauce. It is the ultimate combination!

The trick is to marinate your tofu after pressing it with your EZ Tofu Press in a tasty blend of fresh pineapple and BBQ sauce!

I marinated mine for 2 hours.

We have lots more tofu recipes! Visit the recipe index, or jump to these delicious recipes:

How to Make Pineapple BBQ Tofu

Start by pressing the extra-firm tofu for 15 minutes to remove excess moisture. Cut the pressed tofu into long, narrow planks.

Blend the barbecue sauce, olive oil, and fresh pineapple in a food processor until combined. Pour the pineapple BBQ sauce over the tofu and allow it to marinate for two hours.

Arrange the tofu planks in a single layer on a rimmed baking sheet. Broil for 10 minutes, flipping them after five minutes so that both sides can brown. Garnish with green onions and additional fresh pineapple before serving.

Ingredients for Pineapple BBQ Tofu

Extra-Firm Tofu: Extra-firm tofu holds its shape when it is pressed, marinated, flipped, and broiled. Pressing it first removes excess moisture and helps the pineapple BBQ sauce coat the tofu more evenly.

Barbecue Sauce: Use a barbecue sauce you enjoy because it provides most of the smoky, tangy flavor. Check the label and choose a gluten-free barbecue sauce when needed.

Fresh Pineapple: Fresh pineapple adds sweetness and a bright, fruity flavor to the barbecue sauce. Part of the pineapple is blended into the marinade, while additional pineapple can be used as a garnish.

Olive Oil: Olive oil helps the pineapple and barbecue sauce blend into a smooth marinade and promotes browning under the broiler.

Green Onions: Green onions add fresh flavor and color to the finished tofu.

Tips for the Best Pineapple BBQ Tofu

Use extra-firm tofu. Softer varieties can break when the planks are flipped.

Press the tofu first. Removing excess water helps the marinade stay on the surface.

Cut evenly sized planks. Pieces of similar thickness will cook at approximately the same rate.

Use a rimmed baking sheet. The raised edge helps contain the sauce as the tofu broils.

Watch the tofu closely. Broilers vary, and barbecue sauce can brown quickly because it contains sugar.

Flip carefully. Use a thin spatula to turn the tofu without breaking the planks.

What to Serve With Pineapple BBQ Tofu?

Great question! Tofu does a great job of taking on other flavors, so really, anything goes! You can top this vegan BBQ tofu with sesame seeds for a crunch, or stir-fry in some veggies as well.

Keep in mind that the star of this show is the barbecue sauce, so you really don’t have to do a ton to get a great taste!

And if you really need something to eat with your tofu, adding some brown rice can always be a great choice, too.

Serve Pineapple BBQ Tofu with rice, quinoa, roasted vegetables, grilled vegetables, or a fresh green salad. You can also cut the cooked tofu into smaller pieces and add it to a grain bowl with extra pineapple and green onions.

How hard is this barbecue tofu recipe?

Trust me, friends! It’s so easy! You’ll love this gluten-free firm tofu recipe! I promise! Just make it one time...once your taste buds get a hold of one bite, you’ll be making it over and over again.

All about that broiler!

Then I broiled my tofu. This is a very easy way to prepare your tofu. Think of our broiler as an upside-down grill.

Makes sense, right? The broiler exposes the tofu directly to high heat from above, rather than heating it from below as a traditional grill does.

My broiler is gas, but some stoves are electric. I’ve used my mom’s electric broiler, and it seems to run a bit hotter. Use caution when using your broiler; be sure to read the safety instructions that came with your stove.

Don’t have those instructions? You can always Google it! My broiler just has an on/off setting. I can’t control the level of heat.

I love that my broiler can get the job done in 5-10 minutes! Just keep an eye on it, because it can go from done to burnt... quickly!

Press that tofu!

Let's back up a bit and talk more about pressing your tofu. I never used to understand the importance of pressing your tofu before you cook it.

By pressing the tofu, you remove excess moisture, which helps it cook better and taste better. I use the EZ Tofu Press each and every time I make tofu! If you love tofu, you need one!

Still wondering? Here are a few more reasons why I love it!

EZ Tofu Press can press virtually all sizes of firm and extra firm tofu.
Pressing can be achieved in 15 minutes or less.
You can prepare the marinade while turning the knobs every two minutes during the 10- to 15-minute pressing time.
Presses substantially faster than spring-based tofu presses. Easy to clean- small, compact, dishwasher-safe, and fewer parts to break.
Saves on paper or cloth towels!

Are you looking for some yummy TOFU recipes to use with your EZ Tofu Press? Check out the Pinterest account of EZ Tofu Press! As a foodie, I am always on the hunt for new recipes! If you want some more delicious vegan BBQ flavors, I would suggest you check out this Vegan BBQ Chickpea Salad!

How to Store Leftover Pineapple BBQ Tofu

Allow leftover tofu to cool before placing it in an airtight container. Store it in the refrigerator for up to three or four days.

Reheat the tofu under the broiler, in a skillet, or in the air fryer until warmed through. The microwave will work, but the exterior will be softer.

Only keep the three-to-four-day recommendation if that matches your own recipe testing and food-safety practices.

Pineapple BBQ Tofu FAQs

Do I have to press the tofu?

Pressing removes excess water and helps the pineapple BBQ marinade coat the tofu. It also makes the tofu planks firmer and easier to flip without breaking.

Can I make Pineapple BBQ Tofu without a grill?

Yes. This recipe is specifically made under the broiler, so you do not need an outdoor grill. Broil the tofu for 10 minutes and flip it after five minutes.

How long should tofu marinate in BBQ sauce?

This Pineapple BBQ Tofu marinates for two hours. That gives the tofu time to absorb the sweet and tangy flavor of the pineapple BBQ mixture.

Is Pineapple BBQ Tofu gluten-free?

Tofu, pineapple, olive oil, and green onions are naturally gluten-free. However, barbecue sauce ingredients vary, so check the label and use a gluten-free barbecue sauce when needed.

Why does BBQ tofu burn under the broiler?

Barbecue sauce and pineapple both contain sugar, which can brown quickly under high heat. Keep the baking sheet within reach so you can monitor it, and remove the tofu if the sauce begins to burn.

Can I prepare it ahead of time?

Yes. Press and cut the tofu, prepare the pineapple BBQ mixture, and let the tofu marinate in the refrigerator until you are ready to broil it.

Pin this Pineapple BBQ Tofu for later:

Pineapple BBQ Tofu

Pineapple BBQ Tofu combines extra-firm tofu with a sweet and tangy fresh pineapple barbecue sauce. The marinated tofu is cooked under the broiler, so no outdoor grill is needed.

Course Dinner

Cuisine American

Keyword bbq tofu recipe, broiled tofu, Pineapple BBQ Tofu, pineapple tofu

Prep Time 2

Cook Time 15

Total Time 2 15

Servings people

Calories 374kcal

Author Alysen

Ingredients

1 package extra firm tofu
1 ½ cups BBQ Sauce
1 tablespoon Olive Oil
½ cup fresh pineapple
green onions

Get Recipe Ingredients

Instructions

Using your EZ press, press the tofu for 15 minutes.
Cut tofu into long skinny planks (as shown in pictures)
Using a food processor, blend BBQ sauce, olive oil and fresh pineapple.
Marinate tofu planks in BBQ sauce mixture for 2 hours.
Place planks on a lipped baking sheet.
Broil for 10 minutes, flipping sides after 5 minutes. Keep an eye on your broiler as it goes quickly from done to burnt.
Garnish with diced green onions and more fresh pineapple, if desired.
ENJOY

Notes

Tips for the Best Pineapple BBQ Tofu

Use extra-firm tofu. Softer varieties can break when the planks are flipped.

Press the tofu first. Removing excess water helps the marinade stay on the surface.

Cut evenly sized planks. Pieces of similar thickness will cook at approximately the same rate.

Use a rimmed baking sheet. The raised edge helps contain the sauce as the tofu broils.

Watch the tofu closely. Broilers vary, and barbecue sauce can brown quickly because it contains sugar.

Flip carefully. Use a thin spatula to turn the tofu without breaking the planks.

Nutrition

Chances are, you are here because you already like tofu, but if you are new to tofu, we have got you covered! You might be wondering what tofu tastes like. Check out that post, and we explain and share some tofu recipes for beginners! If you already know you like tofu or have decided to try it, check out these recipes: Tofu Chili, Tofu Fried Rice, and Buffalo Tofu.

Do you like to cook tofu? I'd love to hear from you!

WANT TO LEARN MORE ABOUT TOFU?

We’ve got you covered with these tofu articles!

Understanding Tofu – a beginner's guide – Learn more about how tofu is made (even try it at home if you like!) and what the different types of tofu mean.
Benefits of Tofu – Read about the health benefits of adding tofu into your meal plan.
4 Simple Ways to Cook Tofu – Here I teach you exactly how to cook tofu in four different and easy ways.
Tips for Grilling Tofu – Bonus! One more amazing way to cook tofu that’s perfect for warm weather.

Leave me a comment telling me your favorite way to eat tofu! Oh, and we just updated the pictures for this recipe. Check out the difference below!

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Air Fryer Fried Green Tomatoes (Crispy + Gluten-Free)

Alysen — Wed, 15 Jul 2026 22:38:13 +0000

Air Fryer Fried Green Tomatoes are crispy on the outside, tender and tangy in the center, and ready in just 17 minutes. A simple coating of gluten-free panko and cornmeal gives each tomato slice a satisfying crunch without using a deep fryer.

This easy summer recipe works as an appetizer, snack, or side dish. Serve the tomatoes hot with BBQ Ranch, Cilantro garlic sauce, Lemon garlic aioli, or your favorite creamy dipping sauce.

✔ Ready in 17 minutes
✔ Crispy cornmeal and panko coating
✔ Gluten-free and vegetarian
✔ No deep frying
✔ Easy summer appetizer or side dish

How Long Do You Cook Fried Green Tomatoes in the Air Fryer?

Air fryer fried green tomatoes cook at 400°F for approximately 12 minutes.

Cook the breaded tomato slices for 8 minutes, carefully flip them, spray the second side with oil, and continue cooking for another 4 minutes. The coating should be golden and crispy, while the tomato in the center should be tender.

Air fryer models vary, so particularly thick slices may need an additional 1 to 2 minutes.

Why You Will Love These Air Fryer Fried Green Tomatoes

Crispy Without Deep Frying

The combination of gluten-free panko and cornmeal creates a crisp coating with only a light spray of oil. You get the texture you expect from fried green tomatoes without heating a pot of frying oil.

Easy Five-Ingredient Recipe

You only need green tomatoes, gluten-free panko, cornmeal, eggs, and spray oil. The breading is simple enough to let the tomatoes' tart flavor stand out.

Ready in 17 Minutes

These fried green tomatoes take approximately 5 minutes to prepare and 12 minutes to air fry. They are a good choice for a quick summer snack or side dish.

Naturally Vegetarian and Easy to Make Gluten-Free

Use gluten-free panko breadcrumbs and certified gluten-free cornmeal to keep the recipe gluten-free.

What Are Green Tomatoes?

Green tomatoes are firm, unripe tomatoes picked before they turn red. They have a tart flavor and a sturdier texture than ripe tomatoes, which helps them hold their shape during breading and air frying.

For this recipe, choose tomatoes that are:

Firm when gently pressed
Green all over, without large red or pink areas
Large enough to cut into even rounds
Free from soft spots or bruises

Avoid tomatoes that feel soft or have already begun to ripen. Ripe tomatoes contain more moisture and can become mushy in the air fryer.

Ingredients for Air Fryer Fried Green Tomatoes

Green Tomatoes: Use two large, firm green tomatoes. Cut them into even ¼-inch rounds so the centers become tender before the coating gets too dark.

Gluten-Free Panko Breadcrumbs: Gluten-free panko adds a light, crunchy texture to the tomatoes. Check the package to make sure the breadcrumbs are certified gluten-free when needed.

Cornmeal: Cornmeal adds the familiar texture associated with fried green tomatoes. It also helps the coating become golden and crisp in the air fryer.

Eggs: Beaten eggs help the panko-and-cornmeal mixture stick to the tomato slices.

Spray Oil: A light coating of oil helps the breading brown and crisp. Use an oil sprayer appropriate for your air fryer and follow the manufacturer’s care instructions.

How to Make Air Fryer Fried Green Tomatoes

1. Slice the Tomatoes

Cut the green tomatoes into ¼-inch rounds. Keeping the slices an even thickness helps them cook at the same rate.

If the cut surfaces look especially wet, gently pat them with a clean towel before breading.

2. Prepare the Egg Mixture

Crack the eggs into a shallow bowl and whisk until fully combined. If you are using a flax egg, follow the directions for use.

3. Prepare the Breading

Combine the gluten-free panko and cornmeal in a separate shallow bowl.

Break apart any large clumps of breadcrumbs so the tomatoes can be coated evenly.

4. Bread the Tomato Slices

Dip one tomato slice into the beaten egg and allow the excess egg to drip back into the bowl.

Place the slice in the panko-and-cornmeal mixture. Gently press the coating onto the top, bottom, and sides of the tomato.

Repeat with the remaining slices.

5. Arrange the Tomatoes in the Air Fryer

Lightly spray the air fryer basket with oil.

Arrange up to four breaded tomato slices in a single layer. Leave a little space between them and do not overlap the slices.

Lightly spray the tops with oil.

6. Air Fry Until Crispy

Air fry at 400°F for 8 minutes.

Carefully flip each tomato slice, spray the second side with oil, and cook for another 4 minutes.

The tomatoes are ready when the breading is golden and crisp, and the center is tender. Repeat with the remaining slices if you are cooking in batches.

Tips for Air Fryer Fried Green Tomatoes

Cut the Slices ¼ Inch Thick

Slices that are too thick can remain firm in the center after the breading has browned. Thin, even slices cook more consistently.

Pat Away Excess Moisture

Green tomatoes are firmer than ripe tomatoes, but they still contain moisture. Patting particularly wet slices dry helps the egg and breading stick.

Press on the Breading

Do not simply drop the tomatoes into the panko mixture. Gently pressing the coating onto each surface helps prevent it from falling off during cooking.

Use Enough Spray Oil

The coating needs a light, even spray of oil to become golden. Spray the first side before cooking and the second side after flipping.

Do Not Overcrowd the Basket

Air needs to circulate around every tomato slice. Overlapping or crowding the slices can create pale or soggy areas.

Cook in batches when necessary.

Flip Carefully

Use a thin spatula or silicone-tipped tongs to turn the tomatoes. Moving them gently helps keep the breading attached.

Adjust for Your Air Fryer

Different air fryer models cook at slightly different speeds. If the coating is golden but the center is still too firm, continue cooking for another 1 to 2 minutes.

What to Serve With Fried Green Tomatoes

Air fryer fried green tomatoes are best served hot, shortly after cooking. They make an easy appetizer for summer gatherings, cookouts, and casual meals.

Try serving them with:

They can also be served alongside veggie burgers, baked beans, salads, grilled vegetables, or other vegetarian cookout dishes.

How to Store Fried Green Tomatoes

Allow leftover fried green tomatoes to cool completely before placing them in an airtight container.

Refrigerate them for up to 2 days. They will soften while stored, so reheating them in the air fryer is better than using the microwave.

For the best flavor and texture, serve them on the day they are cooked.

How to Reheat Fried Green Tomatoes in the Air Fryer

Arrange the refrigerated tomato slices in a single layer in the air fryer basket.

Reheat at 350°F for approximately 3 to 4 minutes, or until the coating is hot and crispy again. Check them early because thinner slices may reheat more quickly.

Frequently Asked Questions

Can I Make Fried Green Tomatoes Without Flour?

Yes. This recipe does not use flour.

The tomato slices are dipped directly into beaten egg, then coated in a mixture of gluten-free panko and cornmeal.

Can I Use Red Tomatoes?

Ripe red tomatoes are not recommended for this recipe. They are softer and contain more moisture, which makes them more likely to break apart or become mushy.

Firm, unripe green tomatoes hold their shape much better.

Why Are My Air Fryer Fried Green Tomatoes Soggy?

The most common causes are overcrowding the basket, overlapping the slices, using tomatoes that are beginning to ripen, or not applying enough spray oil to the breading.

Also, make sure the slices are approximately ¼ inch thick and cook them until the coating is golden on both sides.

Why Is the Tomato Still Firm in the Middle?

The slice may be thicker than ¼ inch, or your air fryer may cook more slowly.

Continue air frying for another 1 to 2 minutes and check the center with a fork. The tomato should be tender but should not fall apart.

Are Air Fryer Fried Green Tomatoes Gluten-Free?

They are gluten-free when made with gluten-free panko breadcrumbs and certified gluten-free cornmeal.

Always check package labels if you are cooking for someone with celiac disease, a wheat allergy, or another medically required gluten-free diet.

Do I Have to Preheat the Air Fryer?

Preheating depends on the air fryer model. Follow the instructions for your particular appliance.

When starting with a cold air fryer, the first batch may need an additional minute. Later batches may cook slightly faster because the basket is already hot.

Can I Bread the Tomatoes Ahead of Time?

For the crispiest results, bread the tomato slices shortly before air frying. Letting breaded tomatoes sit for too long can cause the coating to absorb moisture and soften.

More Vegetarian Air Fryer Recipes

Crispy Air-Fryer Snacks is a list of quick snacks you can make in your air fryer. They will make afterschool snacking a breeze.
Air-Fryer Baked Potatoes are a foolproof method for baked potatoes with crispy skins and fluffy insides. You will fall in love with these air-fried baked potatoes. They are perfectly cooked on the outside with crunchy skin and tender, evenly cooked on the inside.
Air-fried pickles are like your favorite fair food, but with way less oil. This recipe uses the same type of breading, but on pickles! They taste amazing dipped in ranch, trust me!
French Toast in the air fryer will make breakfast a breeze. Your kids will be begging for a second helping of this easy air fryer breakfast recipe!

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Air Fryer Fried Green Tomatoes

These Air Fryer Fried Green Tomatoes have a crispy gluten-free panko and cornmeal coating with a tender, tangy center. They cook at 400°F in 12 minutes and make an easy summer appetizer, snack, or side dish.

Course Appetizer, Side Dish

Cuisine American

Keyword air fryer fried green tomatoes

Prep Time 5

Cook Time 12

Total Time 17

Servings people

Calories 266kcal

Author Alysen

Ingredients

2 large green tomatoes sliced ¼ inch thick in rounds
¾ c panko gluten-free breadcrumbs
¾ c cornmeal
2 eggs
spray oil

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Instructions

Slice the green tomatoes into ¼-inch rounds and place them on a plate.
Place the beaten eggs in a shallow bowl.
Combine the gluten-free panko breadcrumbs and cornmeal in a second shallow bowl.
Dip each tomato slice into the beaten egg, allowing the excess to drip back into the bowl.
Gently press the panko-and-cornmeal mixture onto the top, bottom, and sides of each tomato slice.
Lightly spray the air fryer basket with spray oil. Arrange up to four tomato slices in a single layer without overlapping them, then lightly spray the tops with oil.
Air fry at 400°F for 8 minutes. Carefully flip the slices, lightly spray the second side with oil, and cook for another 4 minutes. The breading should be golden and crispy, and the tomato centers should be tender. Add 1 to 2 minutes if needed for thicker slices.

Notes

Use firm, completely green tomatoes rather than soft or partially ripened tomatoes.
Cut every slice approximately ¼ inch thick so the tomatoes cook evenly.
Do not overlap the slices in the air fryer basket.
Cook in batches when necessary.
Apply a light coating of oil to both sides for better browning.
Air fryer cooking times vary slightly by model.
Refrigerate cooled leftovers in an airtight container for up to 2 days.
Reheat leftovers at 350°F for approximately 3 to 4 minutes.
Use certified gluten-free panko and cornmeal when cooking for someone who must avoid gluten.

Nutrition

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Crispy Air Fryer Buffalo Tofu (Gluten-Free + 30 Minutes)

Alysen — Mon, 13 Jul 2026 22:12:03 +0000

Buffalo Tofu is crispy on the outside, tender in the center, and coated in a tangy homemade Buffalo sauce. The tofu cooks in the air fryer at 370°F for 12 minutes, so the entire recipe takes less than 30 minutes.

Made with firm or extra-firm tofu, a light cornstarch coating, and a simple four-ingredient Buffalo sauce, this is an easy gluten-free vegetarian recipe for game day, lunch, or a quick weeknight dinner.

✔ Ready in 27 minutes
✔ Crispy without deep frying
✔ Made with seven simple ingredients
✔ Vegetarian and gluten-free with verified ingredients
✔ Serve as an appetizer, snack, or meatless meal

What is Buffalo tofu?

Buffalo tofu is crispy tofu coated in a buttery, tangy hot sauce similar to the sauce traditionally used for Buffalo wings. This vegetarian version uses air-fried tofu instead of chicken, giving you plenty of Buffalo flavor with a crisp outside and tender center.

Why You’ll Love This Buffalo Tofu

Crispy without deep frying: The air fryer creates crisp edges using only a small amount of oil.
Quick to make: The tofu cooks in 12 minutes, and the complete recipe takes less than half an hour.
Simple ingredients: You only need tofu, oil, cornstarch, and four ingredients for the homemade Buffalo sauce.
Easy to serve: Enjoy it with celery sticks, add it to a salad or wrap, or turn it into a Buffalo tofu bowl.
Easy to make vegan: Use vegan butter and vegetarian, gluten-free Worcestershire sauce, or use my vegan Buffalo sauce.

Ingredients You Need

Tofu: Firm or extra-firm tofu works best because it holds its shape and becomes crisp in the air fryer. Pressing the tofu removes excess water so it cooks rather than steams.

Oil: A small amount of oil helps the cornstarch stick to the tofu and encourages browning in the air fryer.

Cornstarch: Cornstarch creates a light coating around the tofu cubes, giving them crisp, golden edges without traditional breading.

Butter: Melted butter balances the heat and vinegar in the hot sauce. Vegan butter can be used when making a vegan version.

Frank’s RedHot Original Sauce: Frank’s RedHot Original provides the familiar tangy cayenne flavor associated with Buffalo sauce.

Worcestershire Sauce: Use a Worcestershire sauce that is specifically labeled vegetarian and gluten-free. Many traditional Worcestershire sauces contain anchovies and are not vegetarian.

Garlic Powder: Garlic powder adds a touch of savory flavor without altering the sauce's smooth consistency.

How to Make Air Fryer Buffalo Tofu

Here is a quick overview of the recipe:

Press the tofu for 12 minutes to remove excess moisture.
Cut the pressed tofu into evenly sized cubes.
Place the tofu in a zip-top bag with the oil and cornstarch.
Gently shake the bag until the tofu is evenly coated.
Arrange the tofu in a single layer in the air fryer basket.
Air fry at 370°F for 12 minutes.
Mix the Buffalo sauce ingredients while the tofu cooks.
Toss the cooked tofu with the sauce and serve immediately.

The complete measurements and instructions are included in the recipe card below.

How to Make Buffalo Tofu Crispy

The best way to make crispy Buffalo tofu is to press the tofu, coat it lightly with cornstarch, and cook it before adding the sauce.

Press the tofu

Extra moisture prevents the outside of the tofu from crisping. Press firm or extra-firm tofu before cutting it into cubes.

Cut even pieces

Try to keep the tofu cubes close to the same size. Smaller pieces may cook faster, while larger pieces may need additional time.

Use a single layer

Leave space between the tofu cubes so hot air can circulate around them. An overcrowded basket can cause the tofu to steam.

Add the sauce after cooking

Air-fry the tofu until crisp, then toss it with the Buffalo sauce. Adding sauce before air frying introduces moisture and can keep the coating from becoming crunchy.

Adjust for your air fryer

Air fryers cook differently. If the tofu is not as crisp as you would like after 12 minutes, cook it for another one or two minutes and check it again.

Is Buffalo Tofu Gluten-Free?

This Buffalo tofu recipe can be made gluten-free when all packaged ingredients are carefully checked.

Plain tofu and cornstarch are generally gluten-free. Frank’s RedHot Original does not contain gluten, but you should still check the label when purchasing. Choose a Worcestershire sauce specifically marked gluten-free and vegetarian.

As always, check ingredient labels for manufacturing changes and possible cross-contact if you are preparing the recipe for someone with celiac disease or a serious gluten sensitivity.

Is This Buffalo Tofu Vegan?

The original recipe contains butter, so it is vegetarian but not vegan.

To make vegan Buffalo tofu, use vegan butter and a vegan, gluten-free Worcestershire sauce. You can also coat the tofu with my homemade vegan Buffalo sauce.

What to Serve With Buffalo Tofu

Serve Buffalo tofu with celery sticks, carrot sticks, and your favorite gluten-free ranch or blue cheese dressing for a simple game-day appetizer.

You can also use it in:

Gluten-free Tofu Tacos
Tofu salads - use the Buffalo Tofu to kick the salad up a notch.
Instant Pot quinoa bowls
Vegetarian meal-prep bowls
Lettuce wraps
Air-fryer baked potatoes
Vegetable side dishes
Crispy Air-Fryer Snacks

For a full dinner, pair it with roasted potatoes, air-fryer vegetables, rice, or a crisp green salad.

Why Is My Buffalo Tofu Not Crispy?

Buffalo tofu may not become crispy if the tofu contains too much moisture, the air-fryer basket is overcrowded, or the sauce is added before cooking.

Make sure the tofu is pressed, lightly coated with cornstarch rather than heavily coated, and placed in a single layer. Add another 1 or 2 minutes of cooking time as needed.

Remember that the tofu will soften slightly after it is tossed with Buffalo sauce. For the crispiest texture, serve it right away.

How to Store and Reheat Buffalo Tofu

Buffalo tofu has its best texture immediately after it is made, but leftovers can be stored in an airtight container in the refrigerator for up to three or four days.

Reheat the tofu in the air fryer at 370°F for approximately three to five minutes, or until heated through. The coating may not become quite as crisp as it was when freshly made.

For meal prep, store the cooked tofu and Buffalo sauce separately when possible. Reheat the tofu first, then toss it with the sauce immediately before serving.

Buffalo Tofu FAQs

Do I have to press tofu before air frying it?

Pressing is strongly recommended. Removing excess moisture helps the tofu become crisp and prevents it from steaming in the air fryer.

Can I use firm tofu instead of extra-firm tofu?

Yes. Firm tofu will work, but it may contain more water and have a slightly softer center. Press it thoroughly before air frying.

How spicy is Buffalo tofu?

Buffalo tofu has a tangy, medium-level heat when made with Frank’s Red Hot Original. The butter softens some of the heat while keeping the familiar Buffalo flavor.

Can I prepare Buffalo tofu ahead of time?

You can press and cube the tofu and mix the Buffalo sauce in advance. For the best texture, air fry the tofu and add the sauce shortly before serving.

Why should the Buffalo sauce be added after air frying?

Adding the sauce after cooking allows the cornstarch coating to become crisp. Sauce added before cooking can make the outside of the tofu soft.

Can I make Buffalo tofu without cornstarch?

You can omit the cornstarch, but the outside of the tofu will not be as crunchy. Cornstarch creates the light, crisp coating used in this recipe.

More Yummy Tofu Recipes

Once you learn how to make crispy tofu in the air fryer, it is easy to change the flavor with different sauces and seasonings.

The beauty of tofu is that you can literally use it for anything! Add this baked tofu to your favorite salad or enjoy it for a super-simple weeknight dinner.

Add an Asian-inspired twist to your tofu and skip takeout by trying glazed sesame tofu, vegan orange tofu, or crispy tofu tenders for another easy meatless meal.

Going vegan doesn't mean losing all your favorite flavor profiles. Tofu bacon is the perfect BLT substitute to keep it plant-based.

Try my crispy tofu in the air fryer for a simple base recipe, Buffalo tofu bites for a skillet-cooked version, or browse my collection of easy tofu recipes for more gluten-free vegetarian meal ideas.

If you make this Buffalo tofu, I’d love for you to leave a star rating and comment below. Your feedback helps other readers know that the recipe works and gives them more ideas for serving it.

Crispy Air Fryer Buffalo Tofu

Crispy air fryer Buffalo tofu coated in a tangy homemade Buffalo sauce. This easy gluten-free vegetarian recipe is ready in less than 30 minutes and works as a game-day appetizer, snack, or meatless dinner.

Course Dinner, Main Course

Cuisine American, Vegetarian

Keyword air fryer tofu, buffalo tofu, buffalo tofu bites

Prep Time 15

Cook Time 12

Total Time 27

Servings people

Calories 174kcal

Author Alysen

Equipment

Ingredients

1 block firm or extra firm tofu
1 tablespoon oil
1 tablespoon cornstarch

Buffalo Sauce Ingredients

2 tablespoons butter
6 tablespoons Frank's Red Hot Original hot sauce
1 teaspoon vegetarian, gluten-free Worcestershire sauce
¼ teaspoon garlic powder

US Customary - Metric

Get Recipe Ingredients

Instructions

Press the firm tofu for 12 minutes. Cut tofu into cubes.
Put tofu cubes into gallon ziplock bag with oil and cornstarch. Shake to evenly coat tofu.
Set air fryer to 370 degrees F (190 degrees C). Air fry tofu in a single layer in air fryer basket for 12 minutes.
While tofu is cooking, mix together buffalo sauce ingredients.
When tofu is done, put cubes into sauce bowl and stir or toss to coat. Serve with celery sticks.

Notes

Firm or extra-firm tofu works best for this recipe.
Press the tofu thoroughly so the cornstarch coating can become crispy.
Arrange the tofu in a single layer and avoid overcrowding the air-fryer basket.
Air fryers cook differently. Add 1 or 2 minutes if you prefer crispier tofu.
Add the Buffalo sauce after air frying to keep the tofu as crisp as possible.
For a vegan version, use vegan butter and vegan, gluten-free Worcestershire sauce.
Check all packaged ingredient labels when cooking for someone who must avoid gluten.

Nutrition

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Air Fryer Gluten-Free Eggplant Parmesan

Alysen — Thu, 09 Jul 2026 19:28:34 +0000

Air Fryer Gluten-Free Eggplant Parmesan is crispy on the outside, tender on the inside, and topped with marinara and melty mozzarella—without deep-frying. Eggplant slices are coated in gluten-free panko, air-fried until golden, then finished with sauce and cheese for an easy vegetarian dinner.

Serve this gluten-free eggplant parmesan over gluten-free pasta, with a simple salad, or on its own as a cozy meatless main dish. It is also easy to make dairy-free or vegan with a few simple swaps.

Quick Answer

To make gluten-free eggplant parmesan in the air fryer, slice the eggplant into ¼-inch rounds, dip the slices in egg, coat them with gluten-free panko and seasoning, then air-fry at 380°F for 4 minutes per side. Add marinara and mozzarella, then air fry for 2 more minutes, or until the cheese is melted and bubbly.

Why You’ll Love This Air Fryer Eggplant Parmesan

This recipe gives you all the comfort of classic eggplant parmesan without deep frying. The air fryer helps the gluten-free panko coating get crispy while the inside of the eggplant stays tender.

It is a great vegetarian dinner when you want something hearty but not too heavy. You can serve it over gluten-free pasta for a full meal, layer it with extra sauce and cheese, or enjoy the crispy eggplant slices on their own.

This recipe is also flexible. Keep it vegetarian with egg and mozzarella, or use the vegan options listed below to make it dairy-free and egg-free.

Ingredients for Gluten-Free Air Fryer Eggplant Parmesan

Eggplant: Slice the eggplant into even ¼-inch rounds so the pieces cook at the same speed.

Egg: Egg helps the gluten-free breadcrumbs stick to the eggplant. For a vegan option, use a flax egg.

Gluten-free panko breadcrumbs: Gluten-free panko gives the eggplant the crispiest coating. Regular gluten-free breadcrumbs can work too, but the texture may be less crunchy.

Italian seasoning: This adds classic eggplant parmesan flavor to the breadcrumb coating. You can use store-bought or make your own.

Marinara sauce: Use your favorite gluten-free marinara sauce. My favorite is my husband’s Nona's Homemade Sauce, but you can use any gluten-free marinara sauce you love.

Mozzarella cheese: Mozzarella melts beautifully over the crispy eggplant. Use dairy-free mozzarella for a vegan version.

Parmesan cheese: Parmesan adds salty, savory flavor. You can omit it or use a dairy-free parmesan alternative if needed.

Fresh basil: Fresh basil makes a perfect garnish and adds a bright finish. This year, I get to use it straight from the garden.

Pasta: Place the finished eggplant over your favorite gluten-free pasta.

There really isn’t a vegetable that compares to eggplant, it’s a very unique flavor and texture that makes it an excellent hearty vegetarian entree.

How to Make Eggplant Parmesan in the Air Fryer

Slice the eggplant into ¼-inch rounds.
Dip each slice into the egg, then coat it in the gluten-free panko mixture.
Place the coated eggplant slices in a single layer in the air fryer basket. Do not overcrowd the basket. Work in batches if needed.
Air fry at 380°F for 4 minutes. Flip the slices, then air fry for another 4 minutes.
Once the eggplant is crispy, top each slice with marinara sauce and mozzarella cheese.
Air fry for 2 more minutes, or until the cheese is melted and bubbly.
Top with fresh basil and serve warm.

Tips for Crispy Air Fryer Eggplant

Slice the eggplant evenly. Thin, even slices cook faster and crisp better in the air fryer.

Do not overcrowd the basket. The air needs room to move around each slice. If the eggplant overlaps, it may steam rather than crisp.

Flip the eggplant halfway through cooking. This helps both sides get golden.

Add sauce after the eggplant is crispy. If you add marinara too early, the breading can soften.

Use gluten-free panko for the best crunch. Panko-style crumbs give this recipe a lighter, crispier coating than fine breadcrumbs.

Spritz lightly with oil if needed. If the breading looks dry or pale, a light spray of oil can help it brown.

Vegan and Dairy-Free Options

To make this air fryer eggplant parmesan vegan, replace the egg with flax egg or your favorite egg-free breading method.

Use dairy-free mozzarella in place of regular mozzarella. You can also omit the parmesan or use a dairy-free parmesan-style topping.

The texture will be slightly different, but the recipe still works well as a vegan air fryer eggplant parmesan.

What to Serve with Gluten-Free Eggplant Parmesan

Eggplant Parm is a complete meal all on its own. I like to serve mine with gluten-free spaghetti or gluten-free fettuccine with extra marinara sauce. Any long pasta works well here. It also pairs well with a fresh Caesar salad, roasted vegetables, or air fryer vegetables.

Your family might like an extra veggie with this meal, and you may be wondering what vegetable goes with eggplant parmesan. I'd suggest Air Fryer Broccoli.

For a lighter meal, serve the crispy eggplant slices with marinara for dipping, along with a fresh Caesar salad.

How to Store and Reheat

Store leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.

For the crispiest texture, reheat the slices in the air fryer at 350°F for 2 to 4 minutes, or until warmed through. If the sauce or cheese looks dry, add a small spoonful of marinara and a little extra mozzarella before reheating.

The coating will be crispiest the day it is made, but the air fryer is the best way to bring back some of that texture.

Frequently Asked Questions

Can I make eggplant parmesan gluten-free in the air fryer?

Yes. Use gluten-free panko breadcrumbs and make sure your marinara sauce is gluten-free. You can serve the eggplant parmesan over gluten-free pasta or enjoy the crispy slices on their own.

Do I need to peel eggplant for eggplant parmesan?

No, you do not need to peel the eggplant. The peel is edible and helps the slices hold their shape while they cook.

How do you keep air fryer eggplant parmesan from getting soggy?

Cook the breaded eggplant slices in a single layer and wait to add marinara sauce until the coating is crispy. If the air fryer basket is overcrowded, the eggplant may steam instead of crisp.

Can I make this recipe vegan?

Yes. Use the flax eggs or another egg-free breading method. Then use dairy-free mozzarella and omit the cheese or use a dairy-free alternative.

Can I use regular breadcrumbs instead of gluten-free panko?

If you do not need the recipe to be gluten-free, regular panko can be used. To keep this recipe gluten-free, use certified gluten-free panko breadcrumbs.

What temperature do you cook eggplant parmesan in the air fryer?

Cook the breaded eggplant slices at 380°F. Air fry for 4 minutes per side, then add marinara and cheese and cook for about 2 more minutes.

How do you reheat eggplant parmesan in the air fryer?

Reheat leftover eggplant parmesan in the air fryer at 350°F for 2 to 4 minutes, or until warmed through. This helps the coating crisp back up better than the microwave.

More Air Fryer Recipes

Air Fryer Baked Potatoes are going to be your new favorite way to make baked potatoes, I promise. They are so easy and delicious this way.

Risotto Balls in the air fryer are a crispy, creamy appetizer that will impress your guests.

Air Fryer Pickles taste like you got them in a restaurant, but without deep frying!

Still don’t have an air fryer of your own? Be sure to check out our air fryer reviews from several of the top models out there.

I can't wait to give you this SUPER easy recipe! It is literally one of the BEST things we've made and eaten in this house! My husband requests this for weekend dinners pretty regularly now, and I’m happy to oblige.

This recipe for Eggplant Parm is so delicious! Paleo? Check out this Paleo Eggplant Parmesan from A Mindful Mom.

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Air Fryer Gluten-Free Eggplant Parmesan

Air Fryer Gluten-Free Eggplant Parmesan is crispy, cheesy, and full of classic comfort food flavor. It is air fried instead of deep fried, and it can easily be made dairy-free or vegan with simple swaps.

Course Main Course

Cuisine Italian

Keyword air fryer recipes, eggplant parmesan

Prep Time 45

Cook Time 20

Total Time 1 5

Servings people

Calories 449kcal

Author Alysen

Ingredients

1 10 ounce box spaghetti I used a gluten free kind
2 cups of your favorite marinara sauce
1 medium eggplant
2 eggs
1.5 cups gluten-free panko breadcrumbs
⅓ cup parmesan cheese optional
1 tablespoon Italian Seasoning
1 cup mozzarella cheese shredded
fresh basil

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Instructions

Slice your medium eggplant into ¼ inch pieces.
Place eggplant on top of paper towels in a lipped baking sheet.
Salt the eggplant and let it sit for 15 minutes. Flip the eggplant slices and salt again. Let sit again for 15 minutes.
In a small bowl beat eggs, set aside.
In a small bowl mix gluten-free panko breadcrumbs, Italian Seasoning and parmesan.
Dip each eggplant piece into the egg mixture, followed by the panko mixture to coat. Make sure you do both sides.
Cook the eggplant in the air fryer at 380 degrees F for 4 minutes. Then you are going to flip over each eggplant piece and cook for an additional 4 minutes.
Gently spoon sauce onto each individual piece of eggplant.
Place cheese on eggplant pieces. Cook in your air fryer at 380 degrees F for 2 minutes or until cheese is melted.
Prepare pasta per the directions on the box; set aside.
Toss pasta with remaining sauce. Divide pasta among 4 plates.
Place 2-3 eggplant pieces on each plate on top of pasta.
Garnish with basil
ENJOY!

Notes

Dairy-free options include omitting the parmesan or using vegan parmesan. For a vegan option, you can use maple syrup or flax eggs instead of eggs!

Depending on the size of your air fryer, you may need to prepare this recipe in batches.

If your eggplant pieces are not turning golden brown, you can spritz them with spray oil to help them crisp up.

Nutrition

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Impossible Italian Meatballs: Easy Vegetarian Meatballs

Alysen — Wed, 10 Jun 2026 19:41:41 +0000

Ahhh… the delicate aromas of parmesan… the savory bouquet of fresh herbs… the zesty tang of garlic and tomatoes! Did anyone say Impossible Italian Meatballs? Nobody ever quite matches Italian food to touch us down where we’re all warm and comfy and ready to dig into something yummo.

Just as the homemade sauce lies at the core, so too do proper Italian meatballs and the ingredients that come together to make your taste buds do a happy dance. Of course, if you’re a vegetarian, you run smack-dab into a real problem… but this recipe is here to give you a roadmap around the meat issue and take you right to your Nona’s house for a real, authentic Italian Sunday feast!

And we gotta begin at the beginning… with homemade Italian impossible meatballs!

Now, as with traditional meatballs, this recipe calls for a combination of bases, fresh ingredients like parsley, oregano, garlic, and necessary binders like eggs, milk, and bread… and let’s not forget loads of freshly grated parmesan! This recipe has gluten-free bread and breadcrumbs. Now, those of you who are vegan, don’t worry – we’ll go over some alternatives for you too!

Ready to wow the family and earn the culinary kudos you so richly deserve? Then here we go…

Quick Answer:

Impossible Italian Meatballs are made with Impossible ground beef, Impossible Italian sausage, gluten-free bread, gluten-free breadcrumbs, eggs, milk, parmesan, garlic, parsley, and oregano. Bake them at 350°F for 25 to 30 minutes, then serve with marinara sauce, gluten-free pasta, or your favorite Italian-style side dish.

Why You’ll Love These Impossible Italian Meatballs

These vegetarian Italian meatballs are packed with classic flavor. The combination of Impossible ground beef and Impossible Italian sausage gives the meatballs a hearty base, while fresh herbs, garlic, parmesan, bread, milk, and eggs help create a tender, homemade texture.

They are also easy to customize. You can serve them with marinara sauce, homemade spaghetti sauce, vegetarian gravy, gluten-free pasta, roasted vegetables, or even tucked into a gluten-free roll for a meatball sandwich.

Best of all, these Impossible meatballs can be made ahead, frozen, and used in several different meals throughout the week.

Ingredients

12 ounces Impossible ground beef (one package)
13.5 ounces Impossible Italian sausage (one package)
4 large cloves of garlic
2 eggs
4 to 5 slices Italian-style bread, crusts removed
1 cup finely chopped fresh parsley
½ cup finely chopped fresh oregano
1 cup freshly grated Parmesan cheese, about 3 to 4 ounces
½ cup milk
⅓ cup gluten-free Italian breadcrumbs
Salt and pepper, to taste
Olive oil spray or 3 tablespoons olive oil, for the baking sheet

How to Make Impossible Italian Meatballs

Preheat the oven to 350°F. Lightly coat a baking sheet with olive oil spray or spread 3 tablespoons of olive oil over the pan.

In a large mixing bowl, combine the Impossible ground beef and Impossible Italian sausage. Remove the casing from the Impossible sausage. Mix the Impossible ground beef and sausage.

In a separate bowl, tear the bread into small pieces. Pour the milk over the bread and let it soak until the bread is soft and fully moistened. Stir it a few times so every piece absorbs the milk.

Add the chopped parsley, chopped oregano, pressed garlic, eggs, parmesan cheese, soaked bread, gluten-free breadcrumbs, salt, and pepper to the Impossible mixture.

Using clean hands, gently mix everything together until fully combined. Try not to overwork the mixture. You want the herbs, garlic, bread, cheese, and Impossible meat to be evenly incorporated, but the meatballs should still stay tender.

Form the mixture into meatballs about 2 to 3 inches wide. They will feel softer than traditional meatballs, and that is normal. Place them on the prepared baking sheet, leaving a little space between each one.

Bake for 25 to 30 minutes, or until the meatballs are browned on the outside and set in the center. Let them rest for a few minutes before serving.

Serve the meatballs with warm marinara sauce, homemade spaghetti sauce, vegetarian gravy, gluten-free pasta, or your favorite Italian-inspired side dish.

I would love to hear your experience with this recipe. Please drop me a line in the comments to share your thoughts.

Recipe Tips

Impossible meatballs are naturally softer before baking than traditional meatballs. Avoid adding too many extra breadcrumbs, or the finished meatballs may become dry.

Fresh herbs give these meatballs the best old-country flavor. Parsley and oregano work beautifully here, but you can also add a little fresh basil if you enjoy a sweeter, more fragrant Italian flavor.

Freshly grated Parmesan melts into the meatball mixture better than pre-shredded cheese. It also adds a deeper, saltier flavor.

Let the meatballs rest for a few minutes after baking. This helps them firm up slightly before they are added to the sauce or served.

Gluten-Free Option

To keep these Impossible Italian meatballs gluten-free, use gluten-free Italian-style bread and gluten-free Italian breadcrumbs. Always check the labels on your Impossible products, breadcrumbs, bread, parmesan, and sauce to make sure every ingredient fits your needs.

If you do not have gluten-free Italian bread, use your favorite gluten-free white bread or sandwich bread.

Vegan Option

To make vegan Impossible meatballs, replace the eggs with flax eggs, use dairy-free milk, and swap the parmesan for your favorite vegan parmesan-style cheese.

The texture may be slightly softer with flax eggs, so let the mixture rest for 5 to 10 minutes before forming the meatballs. This gives the breadcrumbs and bread time to absorb moisture and helps the meatballs hold together.

What to Serve with Impossible Meatballs

These vegetarian Italian meatballs are perfect with gluten-free spaghetti and marinara sauce. They also work well with roasted vegetables, mashed potatoes, rice, zucchini noodles, or a simple green salad.

You can also use them for vegetarian meatball subs, baked pasta, meatball bowls, or appetizer-style meatballs served with warm sauce on the side.

How to Store Impossible Meatballs

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.

To freeze, let the baked meatballs cool completely. Place them on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months.

Reheat in a skillet with sauce, in the oven, or in the microwave until warmed through.

Can I Make These Ahead of Time?

Yes. You can mix and shape the Impossible meatballs up to 24 hours in advance. Store them covered in the refrigerator, then bake when ready. You can also bake them fully, let them cool, and freeze them for easy dinners later, such as spaghetti and meatballs using the marinara sauce.

FAQs

Are Impossible meatballs vegetarian?

Yes, these homemade Impossible meatballs are vegetarian when made with Impossible ground beef, Impossible Italian sausage, eggs, milk, parmesan, herbs, bread, and breadcrumbs. For a vegan version, use flax eggs, dairy-free milk, and vegan parmesan.

Are Impossible Italian meatballs gluten-free?

They can be gluten-free when made with gluten-free bread and gluten-free breadcrumbs. Always check product labels to make sure each ingredient works for your dietary needs.

Why are my Impossible meatballs soft?

Impossible meatballs are softer before baking than traditional meatballs. This is normal. The bread, breadcrumbs, eggs, and parmesan help them firm up as they bake.

Can I freeze Impossible meatballs?

Yes. Bake the meatballs first, let them cool completely, and then freeze them in a freezer-safe container. They are great for quick pasta dinners, meatball subs, or easy weeknight meals.

Can I cook Impossible meatballs in sauce?

For the best texture, bake the meatballs first and then add them to the sauce. This helps the outside firm up so the meatballs do not fall apart in the sauce.

Can I use dried herbs instead of fresh?

Yes, you absolutely can. It would be best to use Italian Seasoning instead of parsley and oregano separately. Only use ¼ cup of dried seasoning.

Impossible Italian Meatballs Recipe

These Impossible Italian Meatballs are tender, savory, and full of classic Italian flavor. Made with Impossible ground beef, Impossible Italian sausage, fresh herbs, garlic, parmesan, gluten-free bread, and Italian breadcrumbs, they are a hearty vegetarian meatball recipe perfect for pasta, sauce, subs, and family dinners.

Mangia!

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Impossible Italian Meatballs

Impossible Italian Meatballs are tender, savory, and full of classic Italian flavor. Made with Impossible ground beef, Impossible Italian sausage, fresh herbs, garlic, parmesan, bread, and Italian breadcrumbs, they are a hearty vegetarian meatball recipe perfect for pasta, sauce, subs, and family dinners.

Course Appetizer, Main Course

Cuisine American, Gluten-free, Italian, Vegetarian

Keyword Impossible Meatballs, Italian Meatballs, Meatless Meatballs

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 193kcal

Author Alysen

Equipment

1 sheet pan
1 Large mixing bowl

Ingredients

12 oz Impossible ground beef
13.5 oz Impossible Italian Sausage
4 cloves garlic
2 eggs
4 slices Italian-style bread crusts removed
1 cup fresh parsley chopped
½ cup fresh oregano chopped
1 cup Parmesan cheese grated
½ cup milk
⅓ cup Italian breadcrumbs
¼ teaspoon salt add to taste
¼ teaspoon pepper add to taste
3 tablespoons olive oil

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Instructions

Preheat the oven to 350°F. Lightly coat a baking sheet with olive oil spray or spread 3 tablespoons of olive oil over the pan.
In a large bowl, remove the casing from each sausage link.
Combine the Impossible ground beef and Impossible Italian sausage.
In a separate bowl, tear the bread into small pieces. Pour the milk over the bread and let it soak until the bread is soft and fully moistened. Stir it a few times so every piece absorbs the milk.
Add the chopped parsley, chopped oregano, pressed garlic, eggs, parmesan cheese, soaked bread, breadcrumbs, salt, and pepper to the Impossible mixture.
Using clean hands, gently mix everything together until fully combined. Try not to overwork the mixture. You want the herbs, garlic, bread, cheese, and Impossible meat to be evenly incorporated, but the meatballs should still stay tender.
Form the mixture into meatballs about 2 to 3 inches wide. They will feel softer than traditional meatballs, and that is normal. Place them on the prepared baking sheet, leaving a little space between each one.
Bake for 25 to 30 minutes, or until the meatballs are browned on the outside and set in the center. Let them rest for a few minutes before serving.
Serve the meatballs with warm marinara sauce, homemade spaghetti sauce, vegetarian gravy, gluten-free pasta, or your favorite Italian-inspired side dish.

Notes

If you are using dried herbs instead of fresh, use ¼ cup of Italian seasoning.
If you want gluten-free, use gluten-free bread or breadcrumbs.
Do not overmix the meatball mixture, or the meatballs may become too dense.
It is normal for the meatballs to feel softer than traditional meatballs before baking.
With Impossible sausage links, remove the casing before mixing. The sausage filling adds flavor and texture to the meatballs, but the casing should not be included in the mixture.
Baking time can vary slightly depending on the oven. The meatballs should be lightly browned on the outside and set in the center after 25 to 30 minutes.
Let the meatballs rest for about 5 minutes before serving.
If freezing leftovers, let the meatballs cool completely before placing them in a freezer-safe container.

Nutrition

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Garlic Compound Butter Recipe With Fresh Garlic

Alysen — Sun, 31 May 2026 20:06:24 +0000

Ever been to a Japanese restaurant and been caressed by the steamy cloud of melting compound garlic butter on a hot hibachi? If that didn’t make you lose your mind… then maybe having your very own easy-to-make and easy-to-use supply will send you and your family’s taste buds into the stratosphere!

A 2-ingredient garlic compound butter made with fresh garlic and butter — no herbs, no cheese, and no extra seasonings.This garlic compound butter is rich, savory, easy to make, and perfect for adding bold garlic flavor to vegetables, potatoes, rice, pasta, and grilled foods. Made with just butter and fresh garlic, this simple cooking butter melts beautifully into hot dishes and gives everyday meals a delicious restaurant-style finish.

The Garlic Compound Butter recipe is naturally vegetarian and gluten-free. You can also make it dairy-free and vegan by using your favorite plant-based butter. This recipe is especially useful for gluten-free vegetarian cooking because it adds flavor to simple vegetables, potatoes, tofu, rice, and pasta without needing a sauce.

Why You’ll Love This Garlic Compound Butter

This garlic butter is simple, flavorful, and made with only 2 ingredients.

It is perfect for sautéed vegetables, baked potatoes, grilled corn, rice bowls, pasta, and tofu.

You can make it as mild or as garlicky as you like.

It stores well in the freezer, so you can make it once and use small portions whenever you need extra flavor.

What Is Compound Butter?

Compound butter is softened butter mixed with flavorful ingredients. Some versions use herbs, spices, citrus, or roasted garlic, but this simple garlic compound butter keeps the focus on fresh garlic.

Because this recipe uses raw garlic, it is best used as a cooking butter. Add it to hot vegetables, melt it in a skillet, use it for baking, or spread it on gluten-free bread before toasting so the garlic has a chance to cook.

Quick Answer

Garlic compound butter is softened butter mixed with fresh garlic. It can be melted over vegetables, potatoes, rice, tofu, or pasta. Because this recipe uses raw garlic, store it in the refrigerator for up to 4 days or freeze it for longer storage.

Is Garlic Compound Butter the Same as Garlic Butter?

Yes, garlic compound butter is a type of garlic butter. Compound butter simply means softened butter mixed with flavorful ingredients. This version is made with fresh garlic and butter, without herbs, cheese, or extra seasonings.

Type	What It Means	Best For

Garlic compound butter

Softened butter mixed with fresh garlic

Cooking vegetables, potatoes, rice, tofu, and pasta

Garlic herb butter

Butter mixed with garlic and herbs

Bread, roasted vegetables, and finishing dishes

Roasted garlic butter

Butter mixed with roasted garlic

Milder garlic flavor and spreading

Ingredients

Butter

Use 2 sticks of sweet cream butter, which equals 1 cup, 8 ounces, or ½ pound. You can use salted or unsalted butter, depending on your preference.

For a vegan garlic butter, use your favorite dairy-free butter sticks or plant-based butter.

Fresh Garlic

Use 16-20 fresh garlic cloves with 2 sticks of butter. This gives the butter a strong, savory garlic flavor. For a milder garlic butter, start with 12-14 cloves.

Fresh garlic works best because it gives the butter a bold flavor and a little natural garlic juice when pressed.

How to Make Garlic Compound Butter

Let the butter soften at room temperature until it is easy to stir with a spoon. Do not melt it. You want the butter soft, creamy, and spreadable.

Separate the garlic cloves from the bulb. Remove the papery skins from each clove.

Press the garlic cloves with a garlic press. Scrape the pressed garlic and garlic juices into the softened butter.

Discard the leftover garlic skins or husks from the press. Do not add those to the butter.

Stir the butter and garlic together until the garlic is evenly mixed throughout.

Use right away for cooking, or portion and store safely in the refrigerator or freezer.

Chef’s Tips

If you love garlic, use the full 20 cloves. If you want a milder flavor, start with less garlic and add more next time.

To make peeling garlic easier, gently press each clove with the flat side of a knife or give it a light tap. You only want to loosen the skin, not smash the clove completely.

For easy freezer portions, scoop the garlic butter into 1-tablespoon or 2-tablespoon portions. Freeze the portions on parchment paper, then transfer them to a freezer-safe bag or container.

This butter is especially good for air fryer vegetables, baked potatoes, grilled vegetables, tofu, pasta, and rice.

No Herbs Needed

This garlic compound butter is made without parsley, chives, rosemary, or other herbs. The flavor comes from fresh-pressed garlic and creamy butter, making it a simple 2-ingredient garlic butter for cooking.

Best Use of Garlic Compound Butter

Garlic compound butter is best for hot foods because the garlic is raw. Use it in a skillet with vegetables, melt it over baked potatoes, stir it into rice, or add it to tofu and pasta.

Add it to hot baked potatoes or mashed potatoes.

Use it to finish grilled corn or roasted vegetables.

Stir it into warm rice or pasta.

Melt it over tofu or edamame.

How to Store Garlic Compound Butter

Store garlic compound butter in an airtight container in the refrigerator and use it within 4 days.

For longer storage, freeze it in small portions. Frozen garlic butter can be added straight to a hot pan, vegetables, potatoes, or rice.

Do not leave homemade garlic butter with raw garlic sitting at room temperature.

Recipes to Use With Garlic Compound Butter

FAQs for Compound Butter

Can I make garlic compound butter with vegan butter?

Yes, you can use vegan butter or plant-based butter instead of regular butter. Choose a dairy-free butter that softens and melts well.

Is garlic compound butter gluten-free?

Yes, this garlic compound butter is naturally gluten-free when made with gluten-free ingredients.

How much garlic do I use per stick of butter?

Use 8 to 10 garlic cloves per stick of butter for a bold garlic flavor. For a milder garlic butter, use 6 to 7 cloves per stick.

What are the best uses for Garlic Compound Butter?

Garlic compound butter is best for hot foods because the garlic is raw. Use it in a skillet with vegetables, melt it over baked potatoes, stir it into rice, or add it to tofu and pasta.

Can I use minced garlic from a jar?

Fresh garlic is best for this recipe because it gives the butter a stronger flavor. Jarred garlic can be used in a pinch, but the flavor may be sharper or more acidic.

Can I freeze garlic compound butter?

Yes. Freezing is the best option for longer storage. Portion the butter into small scoops, freeze, and use as needed.

Can I make garlic compound butter without a garlic press?

Yes. Finely mince the garlic with a knife or grate it with a microplane. A garlic press gives the butter a stronger garlic flavor because it releases more garlic juice, but minced garlic works as well.

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Garlic Compound Butter

This easy garlic compound butter is made with fresh garlic and butter for a rich, savory cooking butter. Because it uses raw garlic, store it in the refrigerator for up to 4 days or freeze for longer storage. Perfect for vegetables, potatoes, pasta, tofu, rice, and gluten-free meals.

Course sauce, seasoning

Cuisine American

Keyword butter, compound garlic butter, garlic butter

Prep Time 10

Total Time 10

Servings servings

Calories 106kcal

Author Alysen

Equipment

Ingredients

2 sticks sweet cream butter salted
16 cloves garlic add more to taste

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Instructions

Let the butter sit at room temperature until softened and easy to stir. Do not melt the butter.
Peel the garlic cloves and remove the papery skins.
Use a garlic press to press the garlic into the softened butter. Scrape the pressed garlic and garlic juices into the bowl.
Discard the leftover garlic skins or husks from the press.
Stir until the garlic is evenly incorporated into the butter.
Use immediately in hot recipes, or portion and store in the refrigerator or freezer.

Notes

This is a strong garlic butter. For a milder flavor, use 12 to 14 garlic cloves.
Because this recipe uses raw garlic, it is best used as a cooking butter. Melt it into vegetables, potatoes, pasta, tofu, rice, and gluten-free meals.
To make vegan garlic butter, use dairy-free butter in place of regular butter.
Store garlic compound butter in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in small portions.

Nutrition

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Tofu Soup Recipe (Easy Vegan, Gluten-Free + Crispy Tofu)

Alysen — Tue, 19 May 2026 16:59:31 +0000

This easy vegan tofu soup is warm, comforting, and gluten-free friendly with bold Asian-inspired flavor. It is made with crispy marinated tofu, savory vegetable broth, mushrooms, bok choy, sprouts, noodles, and green onions for a cozy bowl that feels hearty and satisfying without taking hours to make.

I use fresh noodles, but you can also use ramen, rice noodles, or no noodles at all. My favorite soup vegetables are cremini mushrooms, bok choy, and fresh sprouts. Add whatever is in your fridge for an easy weeknight dinner packed with flavor.

To keep this tofu soup gluten-free, be sure to use gluten-free tamari or certified gluten-free soy sauce and gluten-free noodles, such as rice noodles or gluten-free ramen.

✔ Vegan
✔ Gluten-free friendly
✔ Packed with vegetables
✔ Made with crispy marinated tofu
✔ Easy weeknight dinner

Why You’ll Love This Tofu Soup

This tofu soup is cozy, flavorful, and easy to customize with your favorite vegetables and noodles. It has everything you want in a comforting soup: a savory broth, tender-crisp vegetables, chewy noodles, and crispy tofu on top.

The tofu is marinated with ginger powder, garlic powder, soy sauce or tamari, and sriracha before being cooked until golden. That step adds so much flavor and texture, making this soup more filling than a basic vegetable soup.

You can serve it as a light lunch, an easy dinner, or a comforting sick-day meal. It is also a great recipe when you want something warm and homemade but do not want to spend all day simmering soup on the stove.

Ingredients in Tofu Soup

I love a slow-simmered soup recipe, but I do not always love waiting. This Tofu Soup is so easy and ready as fast as you can chop and boil! If you love crispy tofu with an Asian-inspired marinade, try this recipe.

I use fresh noodles, but you can always use ramen, rice, or no noodles! My favorite soup vegetables are cremini mushrooms, bok choy, and fresh sprouts. Add whatever is in your fridge for an easy weeknight dinner packed with flavor!

Tofu: Use firm tofu or extra-firm tofu for this recipe. Softer tofu can break apart too easily, while firm tofu holds its shape and gets crispy when cooked.

Ginger powder: Ginger powder adds warm, slightly spicy flavor to the tofu marinade. It coats the tofu well and helps every bite taste seasoned.

Garlic powder: Garlic powder adds savory flavor to the marinade and pairs perfectly with the ginger and sriracha.

Soy sauce or tamari: Use gluten-free tamari or certified gluten-free soy sauce if you need this tofu soup to be gluten-free.

Sriracha: This adds a little heat to the tofu. Use more if you like spicy tofu soup, or reduce it for a milder version.

Vegetable oil: A small amount of oil helps the tofu brown in the skillet and gives it crispy edges.

Sesame oil: Adds a rich, nutty flavor to the broth.

Garlic: Fresh garlic adds extra savory flavor to the broth.

Ginger: Fresh ginger brightens the broth and gives the soup that cozy, warming flavor.

Vegetable broth: Use low-sodium broth so you can better control the soup's saltiness. Mushroom broth would also work well.

Mushrooms: Cremini mushrooms add earthy, savory flavor and make the soup feel hearty.

Bok choy: Bok choy adds a mild, fresh, slightly crunchy vegetable texture that works beautifully in soup.

Sprouts: Sprouts add freshness and crunch. You can also add grated carrots for extra color and texture.

Noodles: Fresh noodles warm quickly in the hot broth. If using dried ramen noodles, cook them according to the package directions before adding them to the soup. For gluten-free tofu soup, use rice noodles or gluten-free ramen.

Green onions: Green onions make the perfect fresh garnish for the finished soup.

If you have any questions about tofu soup, please leave a comment below, and I will get back to you ASAP!

How to Make Tofu Soup

Press and drain the firm tofu to remove excess water. This helps the tofu cook up golden and crispy.
In a medium bowl, mix together the ginger powder, garlic powder, soy sauce or tamari, and sriracha.
Cut the tofu into bite-sized cubes and gently toss it in the marinade. Let the tofu sit for 30 minutes to absorb the flavor.
Heat vegetable oil in a nonstick skillet over medium heat. Cook the marinated tofu on each side until golden brown and crispy.
In a saucepan, heat sesame oil over medium heat. Add the minced garlic and ginger, and cook for a few seconds until fragrant.
Add the vegetable broth and soy sauce or tamari. Bring the broth to a simmer, then reduce the heat and simmer for 5 minutes.
In a separate nonstick skillet, cook the mushrooms and bok choy until tender.
To assemble the soup, divide the noodles between bowls. Add the hot broth, vegetables, crispy tofu, sprouts, and green onions.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for the best tofu soup, please see the recipe below.

How to Press Tofu

There are two ways to press tofu. You can use an EZ Tofu Press, or you can press your tofu by balancing heavy objects on top of it.

I prefer the tofu press method. I have been using the EZ Tofu Press for almost a decade. I use it weekly, and it continues to do an amazing job!

The EZ Tofu Press easily, quickly, and with less mess removes liquid from firm or extra-firm tofu. It uses simple mechanics and high-quality materials, making it long-lasting and easy to use.

How Long to Press Tofu

I press my tofu with the EZ Tofu Press for 12 to 15 minutes. I turn the knobs tighter every 3 to 4 minutes as the tofu releases liquid.

Pressing tofu is important for tofu because it removes extra moisture. Less moisture helps the tofu brown better in the skillet and gives a better texture.

What Kind of Tofu Is Best for Tofu Soup?

Firm tofu or extra-firm tofu is best for this crispy tofu soup because it holds its shape and can be cooked until golden before being added to the bowl.

Soft tofu and silken tofu work well in some soups, especially miso soup or creamy blended soups. For this crispy tofu soup, firm tofu or extra-firm tofu is the better choice because it holds its shape when sautéed. These sturdier varieties can turn golden on the outside while staying tender in the center, making them perfect for adding to warm vegetable broth.

Should Tofu Be Cooked Before Adding It to Soup?

Tofu is already cooked, so it does not have to be cooked before adding it to soup. However, for this recipe, cooking the tofu first gives it a much better texture.

Pan-cooking the marinated tofu creates crispy edges and enhances its flavor. Then, when added to the soup, it adds texture and makes the recipe feel hearty and satisfying.

Does Tofu Fall Apart in Soup?

Firm and extra-firm tofu holds together well in soup, especially if it is pressed before cooking. Softer tofu can break apart more easily, which is why it is better for creamy soups, miso soup, or soft tofu stew.

For this tofu soup recipe, firm tofu is the best choice because it can be cubed, marinated, and cooked before being added to the soup without falling apart.

What Noodles Work Best in Tofu Soup?

Fresh noodles work well because they warm quickly in the hot broth. Dried ramen noodles also work, but they should be cooked according to the package directions before being added to the soup.

For gluten-free tofu soup, use rice noodles, gluten-free ramen, or another certified gluten-free noodle option. This keeps the soup hearty while still fitting a gluten-free diet.

How to Make Tofu Soup Gluten-Free

To make this tofu soup gluten-free, use:

Gluten-free tamari or certified gluten-free soy sauce
Gluten-free noodles, rice noodles, or gluten-free ramen
Gluten-free vegetable broth

Always check labels on broth, noodles, sauces, and sriracha to make sure they are gluten-free.

Can I Make Tofu Soup Spicier?

Yes! This soup already has a little heat from the sriracha in the tofu marinade. To make it spicier, add extra sriracha, chili garlic sauce, chili crisp, or red pepper flakes.

If you prefer a milder soup, reduce the sriracha or leave it out of the marinade.

What to Serve with Tofu Soup

This tofu soup is filling enough to serve as a full meal because it has tofu, noodles, vegetables, and broth all in one bowl.

You can also serve it with:

How to Store Tofu Soup

Store leftover tofu soup in an airtight container in the refrigerator for up to 3 days.

For the best texture, store the noodles separately from the broth if possible. Noodles can absorb liquid as they sit, which may make the soup thicker the next day.

Reheat the broth and vegetables on the stove or in the microwave until hot, then add the noodles and tofu before serving.

Can You Freeze Tofu Soup?

The broth can be frozen, but the noodles and vegetables may change texture after thawing. For best results, freeze the broth separately and add freshly cooked noodles, vegetables, and tofu when reheating.

Tofu can become chewier after freezing, but some people enjoy that firmer texture.

More Amazing Tofu Recipes

If you love this tofu soup recipe, try more easy tofu recipes next:

For other tofu recipes, check out easy tofu recipes.

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Tofu Soup

This delicious vegan soup is so easy to make and full of Asian flavors! The crispy tofu is marinated in just 30 minutes for a soup that takes minutes, not hours.

Course Main Course, Soup

Cuisine Asian, Vegan

Keyword crispy tofu soup, tofu soup

Prep Time 15

Cook Time 15

Marinade Time 30

Total Time 1

Servings bowls

Calories 147kcal

Author Alysen

Equipment

Ingredients

Tofu Marinade Ingredients

1 block firm tofu
½ teaspoon ginger powder
½ teaspoon garlic powder
2 tablespoons gluten-free tamari
1 tablespoon sriracha
2 teaspoons vegetable oil

Broth Ingredients

½ teaspoon sesame oil
2 cloves garlic minced
¼ teaspoon ginger minced
4 cups vegetable broth low sodium
2 teaspoons gluten-free tamari

Toppings and Noodles

1 teaspoon vegetable oil
8 ounces cremini mushrooms washed and sliced
1 bunch bok choy chopped
1 cup sprouts washed and drained
1 12-ounce pack gluten-free fresh noodles or rice noodles or 2 packs dried ramen noodles
2 to 3 tablespoons green onions chopped, for garnish

Get Recipe Ingredients

Instructions

Drain and press tofu using EZ Tofu Press to remove any excess water.
In a medium bowl, mix ginger powder, garlic powder, gluten-free tamari, and sriracha together.
Cut tofu into medium cubes, and place in marinade. Toss gently. Leave aside for 30 minutes.
When ready to cook, heat nonstick skillet over medium heat with vegetable oil. Cook marinated tofu on each side until golden and crispy.
Heat a saucepan over medium heat with sesame oil. Cook garlic and ginger for a few seconds. Add broth and gluten-free tamari. Increase to high heat, and bring to a simmer. Reduce heat and simmer for 5 minutes.
Heat a nonstick skillet with oil. Cook mushrooms and bok choy until tender. Divide the noodles between serving bowls.
To assemble the soup, add noodles to the bowl, and top with broth. Add crispy tofu, and all your veggies.

Notes

Pressing tofu is important for tofu soup because it removes extra moisture. Less moisture helps the tofu brown better in the skillet and gives the finished soup better texture.
If using dried ramen noodles, boil them according to the package directions before adding them to the broth.

Nutrition

The post Tofu Soup Recipe (Easy Vegan, Gluten-Free + Crispy Tofu) appeared first on .

Slow Cooker Tex Mex Enchilada Soup – Vegetarian & Gluten-Free

Alysen — Tue, 12 May 2026 17:13:36 +0000

This Slow Cooker Tex Mex Enchilada Soup is hearty, cheesy, flavorful, and so easy to make in the crockpot. It has everything you love about enchiladas — black beans, corn, peppers, tomatoes, enchilada sauce, sour cream, and melty Monterey Jack cheese — in one cozy vegetarian soup.

This is the kind of slow cooker dinner that is perfect for busy weeknights, chilly days, game day, or anytime you want a comforting Tex-Mex meal without much hands-on cooking.

Made with simple pantry and freezer ingredients, this vegetarian enchilada soup is rich, filling, and naturally gluten-free when you use gluten-free enchilada sauce, broth, and toppings.

✔ Vegetarian
✔ Gluten-free friendly
✔ Easy slow cooker dinner
✔ Made with black beans, corn, peppers, and enchilada sauce
✔ Cheesy, cozy, and family-friendly

Why You’ll Love This Slow Cooker Tex-Mex Enchilada Soup

This soup is one of those easy crockpot recipes that does most of the work for you. Just add the beans, tomatoes, corn, onion, bell pepper, enchilada sauce, and vegetable broth to the slow cooker, then let everything simmer until the flavors come together.

You’ll love this recipe because it is:

Easy to prep with just 5 minutes of hands-on time.
Vegetarian and hearty thanks to black beans, corn, and vegetables.
Cheesy and comforting with sour cream and Monterey Jack stirred in at the end.
Great for gluten-free eaters when you choose certified gluten-free enchilada sauce, broth, and tortilla toppings.
Perfect for toppings like cilantro, guacamole, crushed tortilla chips, or extra cheese.
A cozy slow cooker meal that works for dinner, meal prep, or casual entertaining.

What is Tex-Mex Enchilada Soup?

Tex-Mex enchilada soup is a cozy, spoonable version of the flavors of enchiladas. Instead of rolling tortillas and baking enchiladas in a pan, this recipe turns those same warm, savory flavors into an easy slow cooker soup.

The enchilada sauce gives the soup its bold flavor, while black beans, corn, onion, bell pepper, and tomatoes make it hearty. Sour cream and Monterey Jack cheese are stirred in at the end to make the broth creamy, cheesy, and comforting.

This version is vegetarian, easy to make gluten-free, and perfect for anyone who loves enchiladas, taco soup, tortilla soup, or black bean soup.

Why This Recipe Works

This Slow Cooker Tex-Mex Enchilada Soup works because the enchilada sauce acts as the main flavor base, so you do not need a long list of spices to get a bold, cozy soup.

The black beans make the soup hearty, the corn adds a little sweetness, and the bell pepper and onion add savory flavor. Stirring in sour cream and Monterey Jack cheese at the end gives the soup a creamy, cheesy finish without making the slow cooker base too heavy.

It is also flexible. You can keep it mild for the whole family, make it spicier with jalapeños or hot sauce, or use dairy-free sour cream and cheese for a vegan version.

Ingredients in Tex-Mex Enchilada Soup

Black Beans: Black beans make this vegetarian enchilada soup hearty, filling, and full of texture. Be sure to rinse and drain the beans before adding them to the slow cooker.

Diced Tomatoes: Diced tomatoes add body and flavor to the soup. Regular diced tomatoes work well, but fire-roasted diced tomatoes are also delicious if you want a deeper, smoky flavor.

Frozen Corn: Corn adds sweetness, color, and texture. There is no need to thaw it before adding it to the slow cooker.

Chopped Onion: Onion adds savory flavor and helps build the soup's base.

Bell Pepper: Bell pepper adds color, freshness, and a mild pepper flavor to this Tex-Mex soup.

Tex-Mex Enchilada Sauce: This is the key ingredient that gives the soup its enchilada flavor. Use your favorite Tex-Mex enchilada sauce, regular enchilada sauce, or homemade vegan enchilada sauce. For gluten-free enchilada soup, make sure your enchilada sauce is labeled gluten-free.

Vegetable Broth: Vegetable broth keeps this recipe vegetarian and adds savory depth. Use gluten-free vegetable broth if needed.

Sour Cream: Stir sour cream into the soup after cooking to make it creamy and rich.

Monterey Jack Cheese: Monterey Jack melts beautifully in the hot soup, giving it that cheesy enchilada flavor.

Optional Toppings: Crumbled gluten-free tortilla chips, guacamole, and fresh cilantro are all great toppings.

Gluten-Free Tips for This Enchilada Soup

This recipe is naturally easy to keep gluten-free, but it is important to check labels. Enchilada sauce, vegetable broth, and tortilla chips can sometimes contain gluten or be processed with gluten-containing ingredients.

To keep this Slow Cooker Tex Mex Enchilada Soup gluten-free:

Use gluten-free enchilada sauce.
Use gluten-free vegetable broth.
Choose gluten-free tortilla chips or gluten-free corn tortillas for toppings.
Check labels on sour cream and shredded cheese if you are cooking for someone with celiac disease or a gluten sensitivity.

How to Make Slow Cooker Tex-Mex Enchilada Soup

This is a true dump-and-go slow cooker soup.

Start by adding the black beans, diced tomatoes, frozen corn, chopped onion, bell pepper, enchilada sauce, and vegetable broth to your crockpot.

Stir everything together so the vegetables and beans are coated in the enchilada sauce and broth.

Cover and cook on high for 3 hours or low for 6 hours, until the vegetables are tender and the soup is hot and flavorful.

When the soup is done cooking, turn off the heat. Stir in the sour cream and shredded Monterey Jack cheese until the cheese melts into the soup and the broth becomes creamy.

Ladle into bowls and add your favorite toppings.

Best Toppings for Tex-Mex Enchilada Soup

The toppings make this soup even better. Try one or more of these:

Fresh chopped cilantro
Guacamole
Crumbled gluten-free tortilla chips
Sliced avocado
Extra shredded Monterey Jack cheese
A spoonful of sour cream
Green onions
Jalapeño slices
A squeeze of lime juice

For the best texture, add crunchy toppings right before serving so they do not get soggy.

Can I Make This Enchilada Soup Vegan?

As written, this recipe is vegetarian because it uses sour cream and Monterey Jack cheese.

To make it vegan, use dairy-free sour cream and dairy-free shredded cheese. You will also want to double-check that your enchilada sauce, broth, and toppings are vegan and gluten-free if needed.

Can I add Meatless Beef Crumbles or Chick'n shreds?

Yes, you can add gluten-free vegetarian meatless beef crumbles or chick’n-style shreds if you want to make this soup even heartier.

For best results, use cooked meatless crumbles or chick’n shreds and stir them into the soup near the end of the cooking time so they heat through without getting too soft. Always check the package to make sure the product is vegetarian and gluten-free.

Can I Use Regular Enchilada Sauce?

Yes. If you cannot find Tex-Mex enchilada sauce, regular red enchilada sauce will work. You can also use homemade enchilada sauce if you prefer.

The most important thing is to choose a sauce with a flavor you enjoy because the enchilada sauce gives this soup most of its Tex-Mex flavor.

Is This Soup Spicy?

The spice level depends on the enchilada sauce you use. A mild enchilada sauce will make this soup family-friendly, while a medium or hot enchilada sauce will add more heat.

If you are serving kids or anyone sensitive to spice, start with mild enchilada sauce and let people add jalapeños or hot sauce to their own bowls.

How to Store Leftover Enchilada Soup

Let the soup cool, then store leftovers in an airtight container in the refrigerator. Leftovers are best enjoyed within 3 to 4 days. USDA food safety guidance recommends using most cooked leftovers within 3 to 4 days.

Because this soup contains sour cream and cheese, stir it well when reheating to restore the creamy texture.

How to Reheat

Reheat leftover soup gently on the stovetop over medium-low heat, stirring often until warmed through.

You can also reheat individual portions in the microwave. Heat in short intervals, stirring between each one, until the soup is hot.

If the soup thickens in the refrigerator, add a splash of vegetable broth before reheating.

Can You Freeze Tex-Mex Enchilada Soup?

You can freeze this soup, but the texture may change slightly because of the sour cream and cheese. Dairy-based soups can sometimes separate after freezing and reheating.

For the best texture, freeze the soup before adding the sour cream and cheese, then stir those in after reheating. If freezing leftovers that already contain dairy, reheat gently and stir well.

What to Serve with Slow Cooker Tex-Mex Enchilada Soup

This vegetarian enchilada soup is filling on its own, but it also pairs well with:

More Gluten-Free Vegetarian Soup Recipes

If you love cozy vegetarian soup recipes, try these next:

FAQs About Slow Cooker Tex-Mex Enchilada Soup

Can I make this Tex-Mex enchilada soup ahead of time?

Yes. This soup is a great make-ahead recipe. You can cook it, cool it, and refrigerate it until you are ready to reheat and serve.

Is enchilada soup gluten-free?

This enchilada soup can be gluten-free if you use gluten-free enchilada sauce, gluten-free vegetable broth, and gluten-free toppings. Always read labels, especially on sauces, broths, and tortilla chips.

Is this enchilada soup vegetarian?

Yes. This recipe is vegetarian because it uses black beans, vegetables, vegetable broth, sour cream, and cheese. It does not need meat to be hearty or filling.

Can I make this soup dairy-free?

Yes. Use dairy-free sour cream and dairy-free shredded cheese in place of sour cream and Monterey Jack. The flavor and texture may vary depending on the brands you use.

Can I make this soup on the stovetop?

Yes. Add the beans, tomatoes, corn, onion, bell pepper, enchilada sauce, and vegetable broth to a large pot. Simmer until the vegetables are tender and the soup is hot. Turn off the heat, then stir in the sour cream and cheese until melted.

What kind of enchilada sauce should I use?

Use Tex-Mex enchilada sauce if you can find it. Regular red enchilada sauce also works. For gluten-free enchilada soup, choose an enchilada sauce labeled gluten-free.

Can I add more vegetables?

Yes. You can add extra bell peppers, green chiles, or jalapeños if you want more vegetables or spice. Keep in mind that adding extra ingredients may change the thickness and flavor of the soup.

How do I make this soup thicker?

For a thicker soup, let it cook uncovered for a short time after the sour cream and cheese are added, or mash some of the black beans into the broth before serving.

What toppings are best?

Fresh cilantro, guacamole, crushed gluten-free tortilla chips, avocado, sour cream, shredded cheese, green onions, and lime juice are all delicious toppings for this Tex-Mex enchilada soup.

Can I double this recipe?

Yes, as long as your slow cooker is large enough. Do not fill the slow cooker more than about two-thirds to three-quarters full so the soup cooks evenly.

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Slow Cooker Tex-Mex Enchilada Soup

Slow Cooker Tex Mex Enchilada Soup is an easy vegetarian crockpot soup made with black beans, corn, tomatoes, bell pepper, enchilada sauce, sour cream, and Monterey Jack cheese. It is hearty, cheesy, gluten-free friendly, and perfect for busy weeknights.

Course Soup

Cuisine Mexican

Keyword crockpot, enchilada soup, slow cooker

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 442kcal

Author Alysen

Equipment

1 Crockpot or slow cooker

Ingredients

1 can black beans, rinsed and drained
1 can diced tomatoes
1 10 ounce package of frozen corn
1 cup chopped onion
1 cup bell pepper diced
15 ounce Tex Mex Enchilada Sauce
2 cup vegetable broth
½ cup sour cream
2 cup Monterey Jack cheese shredded
Optional toppings: crumbled gluten-free tortilla chips, guacamole, fresh cilantro

Get Recipe Ingredients

Instructions

In your crockpot, mix together the black beans, diced tomatoes, frozen corn, chopped onion, bell pepper, enchilada sauce, and vegetable broth.
Cook on high for 3 hours or low for 6 hours.
When the soup is done, turn off the heat. Add the sour cream and shredded Monterey Jack cheese. Stir until the cheese melts and the soup is creamy.
Add your favorite toppings, such as crumbled gluten-free tortilla chips, guacamole, or fresh cilantro, and enjoy.

Notes

For a heartier vegetarian soup, you can add gluten-free, meatless beef crumbles or chick’n-style shreds. Check labels to keep the recipe vegetarian and gluten-free.
Check the Enchilada sauce and Soup stock for added issues, such as yeast. Many folks may have issues with yeast along with gluten.

Nutrition

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