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Asparagus Tofu Scramble with Patatas Bravas & Paprika Aioli
2 or 4 Serving Dinner

Asparagus Tofu Scramble

with Patatas Bravas & Paprika Aioli

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
490
FAT
26g
CARBOHYDRATES
45g
PROTEIN
24g


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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. 14 oz organic extra 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
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
490
FAT
26g
CARBOHYDRATES
45g
PROTEIN
24g


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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 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.

2
Roast the patatas bravas

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.

3
Prepare the paprika aioli

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.

4
Cook the asparagus

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.

5
Scramble the tofu

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.

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!

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