Description
This vegan creamy asparagus tofu scramble on toast is a delicious and healthy breakfast option that is high in protein and low in fat.
Ingredients
Scale
Asparagus:
- 1/2 pound of fresh asparagus (slender spears are best) diced
- 1/2 cup water
- 1/2 teaspoon salt
Tofu:
- 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
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
Instructions
Asparagus:
- Bring water and salt to a boil.
- Add the fresh asparagus and cook for about 1-2 minutes.
- Drain and rinse with cold water to stop the cooking. Set aside.
Tofu:
- 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:
- Blend all ingredients in a blender until smooth.
Assembling the dish:
- To toast the bread, lightly spray slices with olive oil. Place on a baking sheet, bake at 400F for 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.
Notes
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.