Asparagus with tofu scramble

It’s the season of what we named ‘white gold’ in The Netherlands, asparagus season! And I couldn’t wait to try and make it in a traditional way, but vegan. It turned out really tasty and I couldn’t wait to share it with all of you!

What you need for 2 servings:
• 10 white asparagus
• 2 handfulls of spinach leaves
• 250 grams of tofu
• 1 tsp curry powder
• 1 tsp paprika powder
• 1 tbsp lemon juice
• 2 garlic cloves
• Parsley
• Vegan creme fraishe (like Oatly)
• 1 vegetable- or mushroom bouillon cube
• Salt and pepper

Instructions:

1. Crumble the tofu in a bowl. Add one minced garlic clove, 1 tbsp of lemon juice, the curry powder and the paprika powder. Mix well. Close the bowl and let it marinade.
2. Trim the asparagus, then peel the stems with a potato peeler. Boil in salted water for 12-15 mins with the bouillon cube until the spears are tender. Drain well.
3. While the asparagus are cooking, chop the parsley finely and mince the other garlic clove. Mix this with the vegan crème fraiche and a bit of salt and pepper. I also added a bit of water to make it thinner.
4. Heat up 1 tsp of coconut oil and bake the tofu mix until it’s a bit browned. Als put the cooked asparagus in a grilling pan. I also added some pre cooked potatoes to the grill.
5. Put the spinach on the plates and put the asparagus on top. Divide the sauce over the asparagus and top it off with the tofu scramble and a bit of parsley to make it look fancy!