Spring

Asparagus Tofu Scramble [vegan]

April 30, 2014
Author Notes

A delicious tofu scramble with a Spring twist. A quick and easy lunch. —The Flexitarian

  • Serves 2-4
Ingredients
  • 15 ounces plain tofu
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon turmeric
  • 9 ounces asparagus
  • 2 large shallots (finely chopped)
  • 2 garlic cloves (crushed)
  • 3-4 tablespoons capers
  • 2 roasted peppers (from a jar) (roughly chopped)
  • 1 large handful pitted black olives (sliced)
  • 1-2 teaspoons fresh rosemary leaves (finely chopped)
  • olive oil
  • salt & pepper
In This Recipe
Directions
  1. Heat some salted water in a large saucepan.
  2. Cut the tougher ends of the asparagus by bending them (discard the harder end that snaps off). Cook in boiling water for 3 mins until just cooked through.
  3. In the meantime heat some olive oil in a frying pan. Add shallots and garlic. Cook until soft and golden.
  4. Drain tofu and mash with a fork into a scramble.
  5. Add tofu to the shallot mixture. Add turmeric, rosemary and nutritional yeast. Blend well. Cook under medium heat, stirring often, until warm.
  6. Drain cooked asparagus and cut them in 3 cm long sticks.
  7. Add asparagus, peppers and olives to the scramble.
  8. Season to taste.
  9. Serve with crusty bread.

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