YOUR SOLIN GENERATED RECIPE
Crispy Tofu Scramble with Roasted Asparagus and Cherry Tomatoes
Savor a vibrant dish that features crispy, seasoned tofu scramble paired with beautifully roasted asparagus and sweet cherry tomatoes. The silky yet slightly crunchy tofu, enhanced with a savory nutritional yeast boost, perfectly complements the lightly charred vegetables for a satisfying and nutrient-rich meal.
INGREDIENTS
200g Extra Firm Tofu
1 bunch Asparagus (approx. 134g)
100g Cherry Tomatoes
1 tbsp Olive Oil (divided)
2 tbsp Nutritional Yeast
1 clove Garlic
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Press the tofu for at least 15 minutes to remove excess moisture, then cut into small cubes.
In a bowl, gently toss the tofu cubes with 1 tablespoon of nutritional yeast, a pinch of salt, and pepper.
Arrange the asparagus (trim the woody ends) and cherry tomatoes on the baking sheet. Drizzle with half of the olive oil (about 0.5 tbsp) and season lightly with salt and pepper.
Place the vegetables in the oven and roast for 12-15 minutes until tender and slightly caramelized.
Meanwhile, heat the remaining olive oil (about 0.5 tbsp) in a non-stick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the tofu cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are crispy on the edges and heated through.
Sprinkle the remaining nutritional yeast over the tofu in the skillet, stirring to combine and infuse the scramble with a savory, cheesy flavor.
Plate the crispy tofu scramble alongside the roasted asparagus and cherry tomatoes, and serve warm.