Asparagus Tofu Scramble on Toast (Vegan)

Have you ever had “Asparagus Tofu Scramble”?  If not, you have been missing out.  I first came across this dish many years ago in a little French bakery just down the street from us in NYC.  Though I did not order it, I was astonished to see that almost all the other customers ordered an asparagus egg scramble on toast dish.  It looked so beautiful that I decided to work on a vegan version.  My dad loves this dish, and every time I serve it, he is a very happy man.

Asparagus:

1/2 pound of fresh asparagus (slender spears are best) diced

1/2 cup water

1/2 teaspoon salt

Bring water and salt to a boil.  Add the fresh asparagus.  Cook for about 1-2 minutes.  Drain and rinse with cold water to stop the cooking.  Set aside.

Tofu:

Ingredients:

1 tablespoon olive oil

1/3 cup chopped onion

1 garlic clove, minced

1 (14oz) packaged Firm Tofu (Organic, Non-GMO)

1 tablespoon nutritional yeast

3/4 teaspoon salt

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon Italian seasoning

1/8 teaspoon sweet basil

1/8 teaspoon turmeric

1/8 teaspoon dill

1/16 teaspoon cayenne

Instructions:

In a frying pan add olive oil and onions.  Cook on medium heat for a couple of minutes, before adding the minced garlic.  Continue to cook for 1-2 more minutes.

Drain the tofu.  In a medium size bowl mash your tofu into a crumbly consistency.  Add the seasonings and mix.  Pour the tofu mixture into the pan with the onion and garlic and cook for a few minutes.

Cashew Cream

1/2 cup of soaked cashew pieces

1/2 cup water

1 tablespoon of truffle oil (optional, see note below)

1/2 teaspoon salt

Blend all ingredients in a blender until smooth.

Note:  This dish often contains truffle, so I usually add either some truffle salt or truffle oil to this dish to get a little touch of the gourmet flavor, but it is definitely optional.

Assembling the dish

To toast the bread, lightly spray slices with olive oil.  Place on a baking sheet, bake at 400F 3-4 minutes, until toasted.  Flipping them halfway through cooking time.  Right before serving add asparagus and cashew cream to the scrambled tofu.  Top the toast with tofu scramble and garnish with the asparagus tips.