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Asparagus Tofu Scramble

with Patatas Bravas & Paprika Aioli

dinner

<600 Calories Gluten-Free High-Protein Nut-Free Asparagus Red Pepper Tofu Vegan Mayo Spanish Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
530
FAT
24g
CARBOHYDRATES
51g
PROTEIN
29g

MAIN INGREDIENTS

  1. 10 oz red bliss potatoes
  2. 2 garlic cloves
  3. 1 red onion
  4. 4 oz asparagus
  5. 4 oz roasted red peppers
  6. 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
  7. 1 tsp chorizo spice blend
  8. 1 tbsp sherry vinegar
  9. 10 oz Hodo® Organic Firm Tofu
  10. 2 tbsp + 1 tsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Dice the red bliss potatoes. Peel and mince the garlic. Peel and chop the red onion(s) into 1 inch pieces. Trim 1 inch off the ends of the asparagus, and chop remaining stalks into 2 inch pieces. Drain and roughly chop the red peppers.

2
Roast the patatas bravas

Place the diced potatoes, just half the minced garlic, 2 tsp (4 tsp) olive oil, and a pinch of salt and pepper on one side of a baking sheet and toss to combine. Add the chopped onion, 2 tsp (4 tsp) olive oil, and a pinch of salt and pepper to the other side of the baking sheet and toss to combine. Roast until the potatoes are golden brown and crispy, 20 to 25 minutes.

3
Prepare the paprika aioli

Add the remaining minced garlic, Vegenaise, just ½ tsp (1 tsp) chorizo spice, just 1 tsp (2 tsp) sherry vinegar, and a pinch of salt to a small bowl. Whisk the paprika aioli until smooth.

4
Cook the asparagus

Heat 1 tsp (2 tsp) olive oil in a large nonstick skillet over medium-high heat. Add the chopped asparagus and a pinch of salt and cook until browned in places, 2 to 4 minutes. Add 3 tbsp (6 tbsp) water and cook until tender, another 1 to 3 minutes. Transfer the cooked asparagus to a plate.

5
Scramble the tofu

Return the skillet to medium-high heat with 2 tsp (4 tsp) olive oil. Crumble the tofu into the skillet and add the remaining chorizo spice, ¼ tsp (½ tsp) salt, and a pinch of pepper. Cook until golden brown, 5 to 7 minutes. Add the cooked asparagus, roasted onions, and red peppers, and cook until hot, another 1 to 2 minutes.

6
Serve

Add the remaining sherry vinegar to the roasted potatoes on the baking sheet and toss to coat. Divide the asparagus tofu scramble between large plates. Serve with the patatas bravas and paprika aioli for dipping. Enjoy!