This dish is a vegan variation on the old Southern one of eggs and pokeweed. Since eggs are a no-go and pokeweed, if not sourced and prepared correctly, can cause anything from a stomach-ache to a hospital visit, I am using tofu and asparagus here.
This recipe is scaled for one person.
Scrambled Tofu and Asparagus
4 ounces firm tofu, cut into 1-inch cubes
1 cup asparagus, trimmed and cut into 1-inch pieces
2 sliced mushrooms
2 tbsp onion, diced
1 tbsp nutritional yeast
1/2 tsp turmeric
1/4 tsp onion powder
1/8 tsp Kala Namak black salt, optional*
black pepper freshly ground, to taste
1 tbsp vegan butter
1. In a small bowl, mash tofu with spices and nutritional yeast.
2. Prepare steamer and steam asparagus pieces for about 3 – 4 minutes. Make sure to place the stem ends at the bottom and the tips on top to prevent overcooking.
3. Heat vegan butter in cast iron skillet over medium. Saute onions and mushrooms for about 3 – 4 minutes. Add asparagus and mix well.
4. Add mashed tofu to the pan with the vegetables and stir well. Allow the heat in the pan to toast the tofu and flip it with a spatula. Flip it a few more times and serve hot with toast.