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Author Notes: A delicious tofu scramble with a Spring twist. A quick and easy lunch. —The Flexitarian
- 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
- Heat some salted water in a large saucepan.
- 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.
- In the meantime heat some olive oil in a frying pan. Add shallots and garlic. Cook until soft and golden.
- Drain tofu and mash with a fork into a scramble.
- Add tofu to the shallot mixture. Add turmeric, rosemary and nutritional yeast. Blend well. Cook under medium heat, stirring often, until warm.
- Drain cooked asparagus and cut them in 3 cm long sticks.
- Add asparagus, peppers and olives to the scramble.
- Season to taste.
- Serve with crusty bread.