INGREDIENTS
1 lb asparagus, woody stems removed
1/2 tbsp nutritional yeast
Freshly cracked black pepper and salt to taste
Juice and zest of half a lemon
Seasoned Tofu
1 (450g) block super firm tofu, cut into cubes or slabs
2 tbsp cornstarch
2 tbsp nutritional yeast
1/2 tsp dry thyme
1/2 tsp salt
1/2 tsp black pepper
1 tbsp avocado oil
Sauce
Zest and juice of 1 lemon
1–2 tsp maple syrup
1/2 tsp black pepper
1/2 cup vegetable broth
1 tsp cornstarch
Salt to taste
1 tsp red pepper flakes, optional
2 cloves garlic, crushed
INSTRUCTIONS
1. Set the oven to 425F. Add your trimmed asparagus to a lined baking sheet and top with a small splash of avocado oil, the nutritional yeast, black pepper, salt and lemon juice. With your hands, toss the asparagus to coat and then place in the oven to bake for 10-12 minutes.
2. To a dish or bowl, add the cornstarch, nutritional yeast, pepper, thyme and salt and give it a good mix to combine. Take the tofu pieces and roll in the mixture to coat.
3. Warm your oil in a large skillet. When hot, add the tofu pieces in and allow to cook and sear for 3-5 minutes or until golden before flipping to the other side to cook for an additional 3-5 minutes. Try not to disturb the tofu too much as it cooks to avoid it sticking to the pan.
4. While the tofu cooks, combine the lemon juice, zest, maple syrup, black pepper, vegetable broth and cornstarch in a bowl and set aside.
5. Remove the cooked tofu from your pan. Add a teaspoon of oil and sauté your garlic and red pepper flakes until fragrant. Pour in your sauce and allow to cook down for 2-3 minutes or until it has slightly thickened. Add your tofu back to the pan and coat with the sauce. Top with any additional lemon zest you have on hand and serve with the asparagus.
credit: plantbasedrdblog.com