Scrambled Tofu & Roasted Asparagus
A fresh, plant-based spring dish that pairs the bright acidity of roasted asparagus with the creamy comfort of scrambled tofu. Simple, elegant, and full of flavor.
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.
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A recipe proposed by Maison Marmite