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 Method

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

Method
 

  1. Heat a medium sized skillet over medium heat.
  2. 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.)
  3. Set the cooked asparagus aside, then add the remaining 1/2 teaspoon of oil to the pan.
  4. 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.
  5. Remove the tofu from heat, then stir in the tamari and nutritional yeast. 
  6. Fold in the cooked asparagus, red bell pepper, carrrots, sesame salt, and black pepper to taste. Top with sliced scallions if you wish.