YOUR SOLIN GENERATED RECIPE
Bärlauch Tofu with Roasted Asparagus
Pan-seared wild garlic tofu paired with oven-roasted asparagus, finished with a savory nutritional yeast crust that provides a satisfyingly nutty crunch.
INGREDIENTS
7 oz Bärlauch firm tofu
12 oz Asparagus
0.25 tbsp Extra virgin olive oil
3 tbsp Nutritional yeast
0.25 tbsp Hemp hearts
0.5 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lemon juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and spread them on the baking sheet, tossing with 0.5 tablespoons of olive oil and half of the salt and pepper.
Roast the asparagus for 12-15 minutes until they are tender and show slight charring.
While the asparagus roasts, press the Bärlauch tofu to remove excess moisture and cut it into 1-inch cubes.
In a medium bowl, combine the nutritional yeast, hemp hearts, and the remaining salt and pepper, then toss the tofu cubes in the mixture until evenly coated.
Heat the remaining 0.5 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
Add the tofu to the skillet and sear for 3-4 minutes per side until the crust is golden brown and crispy.
Arrange the roasted asparagus on a plate, top with the crispy tofu, and finish with a fresh drizzle of lemon juice.