Ingredients
Scale
- 1 lb asparagus
- 1 (450g) block super firm tofu
- Juice and zest of 1 lemon
- 1/2 tbsp nutritional yeast
- 2 tbsp cornstarch
- 1 tbsp avocado oil
- 1/2 tsp dry thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable broth
- 1–2 tsp maple syrup
- 1 tsp cornstarch
- 2 cloves garlic, crushed
- 1 tsp red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss asparagus with avocado oil, nutritional yeast, black pepper, salt, and lemon juice. Roast for 10-12 minutes until tender.
- In a bowl, mix cornstarch, nutritional yeast, thyme, salt, and black pepper. Coat tofu pieces in this mixture.
- Heat avocado oil in a skillet over medium heat. Sear coated tofu for 6-10 minutes until golden brown on both sides.
- Combine lemon juice, zest, maple syrup, black pepper, vegetable broth, and cornstarch in another bowl. Pour into the skillet with sautéed garlic and optional red pepper flakes until thickened.
- Return tofu to skillet and coat with sauce; serve alongside roasted asparagus.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking and Searing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg