High-protein vegetarian air fryer recipes

The air fryer changed everything for me. Not in some dramatic, life-altering way, but in the practical sense of actually wanting to cook on a Tuesday night after work.

And when you’re vegetarian and trying to hit decent protein numbers, that motivation matters.

Here’s the thing: most air fryer content focuses on chicken wings and frozen appetizers. Great for some people, useless for us. So I put together these high-protein vegetarian recipes that actually deliver.

We’re talking 15-25 grams of protein per serving, crispy textures, and minimal cleanup. Let’s get into it.

Crispy air fryer tofu with peanut sauce

This is the recipe that convinced my meat-eating brother-in-law that tofu isn’t just “weird sponge food.” The air fryer gets tofu crispier than any pan method I’ve tried, and pressing it properly is the whole game.

Press extra-firm tofu for at least 20 minutes. Cut into cubes, toss with a light coating of cornstarch, soy sauce, and sesame oil. Air fry at 400°F for 15-18 minutes, shaking halfway through.

The peanut sauce is just peanut butter, soy sauce, rice vinegar, sriracha, and a touch of maple syrup whisked together.

You’re looking at around 20 grams of protein per serving. Serve over rice or stuff into lettuce wraps. The key is not overcrowding the basket. Give those cubes room to breathe.

Spiced chickpea and halloumi bowl

Halloumi is criminally underrated in vegetarian cooking. It’s got that squeaky, satisfying chew and holds up beautifully in high heat. Paired with crispy chickpeas, you’ve got a protein powerhouse.

Drain and dry a can of chickpeas thoroughly. Toss with olive oil, smoked paprika, cumin, and garlic powder. Add halloumi slices to the basket alongside the chickpeas. Air fry at 390°F for about 12 minutes, flipping the halloumi halfway.

Build your bowl with greens, the crispy chickpeas, golden halloumi, and a tahini-lemon dressing. You’re hitting close to 25 grams of protein here. The chickpeas get almost chip-like if you dry them well enough. That texture contrast is everything.

Tempeh bacon and egg breakfast sandwich

I’ve mentioned this before, but tempeh is the most underappreciated protein source in the vegetarian world. It’s fermented, nutty, and takes on marinades like nothing else. Sliced thin and air fried, it becomes something close to bacon.

Slice tempeh into thin strips. Marinate briefly in soy sauce, maple syrup, smoked paprika, and a splash of liquid smoke if you have it. Air fry at 375°F for 8-10 minutes until crispy at the edges. Meanwhile, fry an egg however you like it.

Stack on a toasted English muffin with cheese and hot sauce. You’re getting around 22 grams of protein from the tempeh and egg alone. This beats any fast food breakfast sandwich, and you made it in your kitchen in 15 minutes.

Black bean and corn fritters

These are basically protein-packed little cakes that get impossibly crispy in the air fryer. They work as a main dish, a taco filling, or meal prep for the week.

Mash black beans partially, leaving some texture. Mix with corn, diced bell pepper, an egg, breadcrumbs, cumin, and chili powder. Form into patties about half an inch thick. Brush lightly with oil and air fry at 380°F for 10-12 minutes, flipping once.

Serve with Greek yogurt, salsa, and avocado. Each fritter packs around 8 grams of protein, so two or three makes a solid meal. The trick is not making them too thick. Thin patties crisp better and cook more evenly.

Paneer tikka skewers

When I was backpacking through India after college, I ate paneer tikka at least three times a week. It’s that good. The air fryer replicates that charred tandoor effect surprisingly well.

Cube paneer and marinate in Greek yogurt, garam masala, turmeric, cumin, ginger, and garlic for at least 30 minutes. Thread onto skewers with bell peppers and onions. Air fry at 400°F for 10-12 minutes, turning once.

The yogurt marinade creates this incredible slightly charred coating while keeping the paneer soft inside. You’re looking at about 18 grams of protein per serving. Serve with mint chutney and warm naan. This is restaurant-quality food from a countertop appliance.

Edamame and vegetable spring rolls

Spring rolls usually aren’t protein-heavy, but adding shelled edamame changes that equation entirely. Plus, air-fried spring rolls beat deep-fried ones for crispiness. I’ll die on that hill.

Mix shelled edamame with shredded cabbage, carrots, scallions, and a splash of soy sauce and sesame oil. Fill spring roll wrappers, rolling tightly. Brush with oil and air fry at 390°F for 8-10 minutes until golden and blistered.

Dip in sweet chili sauce or a soy-ginger mixture. Three rolls give you around 15 grams of protein from the edamame alone. The key is sealing the edges properly with water so they don’t burst open during cooking.

The bottom line

Getting enough protein as a vegetarian doesn’t require complicated recipes or expensive supplements. It requires knowing which ingredients to reach for and how to make them taste good.

The air fryer handles the second part beautifully. It makes tofu actually crispy, gives halloumi that perfect golden char, and turns tempeh into something even skeptics enjoy.

Start with one of these recipes this week. See how it fits into your routine. Once you’ve got a few high-protein air fryer meals in rotation, hitting your numbers becomes automatic rather than a daily struggle.