Asparagus Tofu Scramble with Patatas Bravas & Paprika Aioli

Asparagus Tofu Scramble

with Patatas Bravas & Paprika Aioli

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
600
FAT
29g
CARBOHYDRATES
50g
PROTEIN
31g

MAIN INGREDIENTS

  1. 10 oz red bliss potatoes
  2. 2 cloves garlic
  3. 1 red onion
  4. 4 oz asparagus
  5. 4 oz roasted red peppers
  6. 15.5 oz Nasoya® organic extra firm tofu
  7. 1 tbsp sherry vinegar
  8. 3 tbsp Follow Your Heart Soy Free Vegenaise
  9. 1 tsp chorizo spice blend
  10. ½ cup green peas
  11. 2 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce
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.
2
Roast the patatas bravas
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.
3
Prepare the aioli
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.
4
Sear the asparagus
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.
5
Scramble the tofu
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.
6
Serve
Divide the asparagus tofu scramble between large plates. Serve alongside patatas bravas and paprika aioli for dipping. Enjoy!