Asparagus Tofu Scramble
with Patatas Bravas & Paprika Aioli
- 10 oz red bliss potatoes
- 2 garlic cloves
- 1 red onion
- 4 oz asparagus
- 4 oz roasted red peppers
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 1 tsp chorizo spice blend
- 1 tbsp sherry vinegar
- 10 oz Hodo® Organic Firm Tofu
- 2 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Baking sheet
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.
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.
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.
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.
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.
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!