Asparagus Tofu Scramble

Preheat the oven to 425°F. Dice the red bliss potatoes. Peel and mince the garlic. Peel and chop the red onion into 1 inch pieces. Trim 1 inch off the asparagus ends, 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 olive oil, and a pinch of salt and pepper on one side of a baking sheet and toss to combine. Add chopped red onion, 2 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 chorizo spice blend, just 1 tsp sherry vinegar, and a pinch of salt to a small bowl. Whisk the paprika aioli until smooth.

Heat 1 tsp olive oil in a large nonstick skillet over medium-high heat. Add chopped asparagus and a pinch of salt and cook until browned in places, 2 to 4 minutes. Add 3 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 olive oil. Drain the tofu and pat dry. Crumble tofu into the skillet and add remaining chorizo spice blend, ¼ tsp salt, and a pinch of pepper. Cook until golden brown, 5 to 7 minutes. Add the roasted onion, cooked asparagus, and chopped red pepper, 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!