Go Back

Tofu Veggie Scramble with Asparagus

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1

Ingredients
  

  • 1 1/2 teaspoons extra virgin olive oil; divided
  • 3/4 cup roughly chopped asparagus (1/2 to 1-inch pieces)
  • 1 1/2 cups crumbled firm tofu; gently squeezed dry with a clean kitchen towel
  • 2 teaspoons reduced sodium tamari
  • 1 teaspoon nutritional yeast; plus more for serving
  • 1/2 cup diced red bell pepper
  • 1/3 cup grated carrots
  • 1 teaspoon sesame salt (Gomasio, seasoned sesame)
  • Fresh ground black pepper, to taste
  • Sliced scallions (optional); for toppping

Instructions
 

  • Heat a medium sized skillet over medium heat.
  • Add one teaspoon of oil, then sauté the asparagus for 3 to 5 minutes, or until crisp-tender. (Cooking times will vary depending on the thickness of your asparagus.)
  • Set the cooked asparagus aside, then add the remaining 1/2 teaspoon of oil to the pan.
  • Gently add the crumbled tofu to the pan, then cook over medium heat for about 7 minutes, or until hot and lightly browned. Stir occasionally.
  • Remove the tofu from heat, then stir in the tamari and nutritional yeast. 
  • Fold in the cooked asparagus, red bell pepper, carrrots, sesame salt, and black pepper to taste. Top with sliced scallions if you wish.