Nourish Magazine

ASPARAGUS AND TOFU SCRAMBLE (VEGAN)

INGREDIENTS - 1 450g medium-firm tofu

- 1/4 tsp. turmeric - 1/4 tsp. paprika - 1 TBSP nutritional yeast - 1/2 tsp salt - 1 tsp Dijon mustard - 1 tsp. lemon juice - 2 TBSP plain soy milk - 2 Tablespoons olive oil, divided - 1 cup asparagus, cut into 1” lengths - 2 green onions, minced - 2 tsp. fresh dill, minced (optional) INSTRUCTIONS

Drain water from tofu. Pat tofu dry and wrap in a clean kitchen towel. Place wrapped tofu on a plate and weigh it down with something heavy (such as a frying pan) & allow to drain while you prepare the other ingredients. Mix turmeric, paprika, nutritional yeast and salt in a small bowl; add soy milk & stir to make the seasonings pourable. Set aside. Place a large skillet over high heat, & add 1 TBSP of olive oil. When the oil is hot, add the asparagus, and saute for a few minutes until bright green and beginning to brown. Remove to a plate and set aside. Return pan to the heat, lowering to medium high. Add remaining 1 TBSP of olive oil, and then break and crumble the tofu into the pan. Stir gently for a minute or two to remove any remaining water. Add the sauce mixture, and cook & for a few more minutes until sauce is mostly absorbed. Add asparagus & stir gently until heated through. Top with diced scallions & dill (if using) and serve immediately.

MAKES 2 SERVINGS

PER SERVE NUTRITIONAL VALUE (APPROX.)

Energy kcal 315

Protein 20g

Carbohydrate 25g

Fat 13g

Fiber 2.5g

Disclaimer: 1. The nutritive values given are approximate calculations only. Images are for representation purpose only.

34