Matcha-Glazed Tofu Skewers with Berry-Nut Quinoa Salad

1.Prepare the Tofu: If using wooden skewers, soak them in water for at least 15 minutes. Preheat your air fryer to 190°C (375°F). Toss the cubed tofu lightly with 1 tablespoon of olive oil and a pinch of salt.

2.Air Fry the Tofu: Arrange the tofu cubes in a single layer in the air fryer basket. Air fry for 10-12 minutes, shaking the basket halfway through, until the tofu is golden brown and slightly crispy. Set aside.

3.Prepare the Quinoa Salad Base: While the tofu cooks, combine the cooked quinoa, chopped kale, mixed berries, and chopped nuts in a large mixing bowl.

4.Make the Matcha Glaze: In a small bowl, whisk together the matcha powder, maple syrup, soy sauce, rice vinegar, and 1 tablespoon of water until completely smooth and lump-free. The consistency should be thick enough to coat the tofu.

5.Glaze the Tofu: Once the tofu is done air frying, transfer it to a clean bowl. Pour half of the matcha glaze over the tofu and gently toss until every piece is evenly coated. Reserve the remaining glaze for drizzling.

6.Dress the Salad: Add the lemon juice and 1 tablespoon of extra virgin olive oil to the quinoa and kale mixture. Season generously with salt and pepper. Toss well to combine, ensuring the kale begins to soften slightly from the acid.

7.Assemble and Serve: Divide the quinoa salad among serving plates. Thread the glazed tofu onto the skewers (or simply place them alongside the salad if skewers are not used). Drizzle the remaining reserved matcha glaze over the tofu and the salad for an extra pop of color and flavor. Serve immediately.