Scrambled Tofu & Roasted Asparagus
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When spring arrives on our plates, it brings delicate and refreshing ingredients. This Scrambled Tofu & Roasted Asparagus recipe celebrates the season’s vibrant colors and textures: crisp green asparagus gently roasted, tender and flavorful scrambled tofu, a hint of lemon acidity, and the crunch of crushed hazelnuts. A simple, plant-based dish that surprises with its depth of flavor.
Scrambled tofu has become a staple in plant-based cooking, often served as a comforting alternative to scrambled eggs. It can be made in countless ways—creamier or firmer, seasoned with turmeric, spices, or fresh herbs, paired with seasonal vegetables, or layered in sandwiches or on toast. In this version, plant-based cream and lemon bring smoothness and brightness, while nutritional yeast adds a subtle cheesy note.
Green asparagus, the queens of spring, are simply roasted in the oven with garlic powder, lemon juice, and olive oil. This cooking method preserves their crunch while concentrating their flavors. Rich in fiber, antioxidants, and minerals, they add both freshness and elegance to this colorful plate. A drizzle of balsamic cream enhances the dish with a sweet-tart finish.
Easy to prepare, quick to plate, and visually striking, this dish is ideal for a light lunch, a weekend brunch, or an impromptu dinner. It shows that with just a few well-chosen ingredients and a bit of care, simplicity can become refined.
Scrambled Tofu & Roasted Asparagus
Ingredients
For the roasted asparagus:
- 1 bunch of green asparagus (about 500 g)
- Juice of 1 lemon
- 2 to 3 tablespoons olive oil
- 2 teaspoons garlic powder
- Salt and pepper to taste
For the scrambled tofu:
- 200 g firm tofu
- 5 tablespoons soy or oat cream
- 1 tablespoon nutritional yeast
- ½ teaspoon ground turmeric
- 1 teaspoon lemon juice
- 1 tablespoon mild olive oil (or canola oil)
- 1 tablespoon chopped fresh chives (optional)
- Salt and pepper to taste
- A pinch of sweet paprika (optional)
Finishing touches:
- 10 g crushed hazelnuts
- Balsamic glaze
Instructions
Roast the asparagus:
- Preheat your oven to 180°C (350°F). Wash the asparagus and snap off the tough ends.
- Place them in an ovenproof dish. Drizzle with lemon juice and olive oil. Sprinkle with garlic powder, salt, and pepper.
- Use your hands to roll the asparagus in the dish so they are evenly coated.
- Roast for 15 to 20 minutes, depending on whether you prefer them crisp or tender.
Prepare the scrambled tofu:
- Crumble the tofu with your hands into a large bowl to achieve a scrambled texture.
- Add the plant-based cream, nutritional yeast, turmeric, lemon juice, salt, pepper, and paprika. Mix well.
- Heat the olive oil in a pan over medium heat. Add the tofu mixture and cook for 5 to 7 minutes, stirring regularly, until hot, lightly golden, and creamy.
- Remove from heat and stir in the fresh chives, if using.
To serve:
- Arrange the roasted asparagus on a plate next to the warm scrambled tofu.
- Drizzle with a bit of olive oil, sprinkle with crushed hazelnuts, and finish with a swirl of balsamic glaze.
A recipe proposed by Maison Marmite
