Asparagus Tofu Scramble

Preheat the oven to 450°F. Quarter the red bliss potatoes. Peel and mince the garlic. Peel and chop the red onion into 1 inch pieces. Trim about 1 inch from the tough ends of the asparagus, then cut remaining spears into thirds. Drain and roughly chop the roasted red peppers. Drain the tofu and pat dry with paper towels.

Add the quartered potatoes to half a baking sheet and toss in half the minced garlic, 2 tsp olive oil, and a pinch of salt and pepper. Add the chopped onion to the other half and toss with 1 tsp olive oil, and a pinch of salt and pepper. Roast until vegetables are browned and crispy, about 20 to 25 minutes. Once roasted, add half the sherry vinegar to the potatoes and toss to coat.

n a small bowl, combine the Vegenaise, half the chorizo spice, remaining minced garlic, half the sherry vinegar, and a pinch of salt. Stir paprika aioli until smooth.

Place a large nonstick skillet over medium-high heat with 1 tsp olive oil. Once hot, add the asparagus and a pinch of salt and cook until browned in places, about 2 to 4 minutes. Add ¼ cup of water to the skillet to create some steam, and continue to cook asparagus until tender, another 1 to 3 minutes. Transfer the asparagus to a plate.

Return the skillet to medium-high heat with 2 tsp olive oil. Using your hands, crumble the tofu into the skillet and add the remaining chorizo spice, ½ tsp salt, and a pinch of pepper. Toss to combine and cook until golden brown, about 5 to 7 minutes. Add the seared asparagus, roasted onions, chopped red pepper, and green peas. Cook tofu scramble until warmed through, about 2 to 4 minutes.

Divide the asparagus tofu scramble between large plates. Serve alongside patatas bravas and paprika aioli for dipping. Enjoy!