Author Notes
A delicious tofu scramble with a Spring twist. A quick and easy lunch. —The Flexitarian
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Ingredients
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15 ounces
plain tofu
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2 tablespoons
nutritional yeast
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1/2 teaspoon
turmeric
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9 ounces
asparagus
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2
large shallots (finely chopped)
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2
garlic cloves (crushed)
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3-4 tablespoons
capers
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2
roasted peppers (from a jar) (roughly chopped)
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1
large handful pitted black olives (sliced)
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1-2 teaspoons
fresh rosemary leaves (finely chopped)
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olive oil
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salt & pepper
Directions
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Heat some salted water in a large saucepan.
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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.
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In the meantime heat some olive oil in a frying pan. Add shallots and garlic. Cook until soft and golden.
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Drain tofu and mash with a fork into a scramble.
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Add tofu to the shallot mixture. Add turmeric, rosemary and nutritional yeast. Blend well. Cook under medium heat, stirring often, until warm.
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Drain cooked asparagus and cut them in 3 cm long sticks.
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Add asparagus, peppers and olives to the scramble.
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Season to taste.
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Serve with crusty bread.
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