Asparagus Tofu Scramble with Roasted Potatoes and Paprika Aioli

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I love simple dishes that taste as if you’ve spent hours in the kitchen, when in reality, they come together in under a half-hour. This Asparagus Tofu Scramble a hearty, satisfying, dish that’s packed with flavor. But it’s super simple to get on the table. Enjoy it for brunch, lunch, or even dinner!

The Numerous Benefits of Eating Asparagus

Vitamins and Minerals

Asparagus is a superfood. From its roots to the shoots, asparagus is packed with beneficial phytochemicals. It is rich in vitamins A, all the Bs, C, E, and K. Plus, it also contains mineral treasures, including iron, calcium, phosphorus, magnesium, manganese, zinc, selenium, and potassium.

Low Calorie/High Fiber

Asparagus contains a very low amount of calories, no cholesterol, and is low in sodium as well. Additionally, it provides a rich source of dietary fiber and inulin. Consuming sufficient fiber helps prevent digestive conditions like constipation, diverticulitis, and inflammatory bowel disease. It is also heart-healthy and promotes the sensation of fullness, thus reducing overall calorie intake.

Decreases Stress and Improves Endocrine Health

Women frequently exposed to psychological, physical and physiological stressors often experience problems with reproductive health as a side effect. To overcome stress-mediated reproductive health disorders Ayurvedic medicine often recommends asparagus extract. This is because it may improve complications such as hormonal imbalance, polycystic ovarian syndrome, and even infertility.

Lowers Blood Pressure, Blood Sugar, and Cholesterol

This heart-healthy super vegetable also helps reduce blood pressure, fasting plasma glucose, and total cholesterol level.

Anti-Cancer

Studies show that saponins from the edible portions of asparagus shoots may be cancer protective.

Cures a Hangover

As if all of those benefits are not enough, another study shows that asparagus may actually offer a hangover cure. This is due to the presence of two key enzymes that metabolize ethanol. Not only will asparagus help you feel better in the morning, it can also protect liver cells against toxic insults. So plan ahead to enjoy this Asparagus Tofu Scramble for breakfast the morning after your next party!


I adapted this recipe from my favorite vegan meal delivery service, Purple Carrot. Grab a box and make eating plant-based a whole heck of a lot easier.

Looking for more vegan brunch options? Check out these mouth-watering Pumpkin Pancakes!

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Asparagus Tofu Scramble with Roasted Potatoes and Paprika Aioli

Prep Time: 15 minutes Cook Time: 25 minutes
Yield:2 servings

Ingredients

For the Potatoes and Onions

5 red bliss potatoes, diced

1 red onion, cut into 1 inch dice

5 teaspoons olive oil

2 garlic cloves, minced and divided

salt and pepper to taste

For the Aioli

1/2 teaspoon smoked paprika

1/4 granulated garlic

1/4 teaspoon ground coriander

1/8 teaspoon cayenne pepper

1/4 teaspoon Mexican oregano

3 tablespoons vegan mayonaise

1 tablespoon sherry vinegar, divided

For the Asparagus

6 asparagus spears, snapped and cut into 2 inch pieces

For the Tofu Scramble

4 ounces roasted red peppers, diced

10 oz. package of firm tofu, crumbled

Instructions

For the Potatoes and Onions

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. Add the diced potatoes to one side of the baking sheet. Drizzle with about 2 teaspoons olive oil, add half of the minced garlic and season with salt and pepper.
  3. To the other half of the baking sheet, add red onions. Drizzle with about 1 teaspoon olive oil and season with salt and pepper.
  4. Next, rub the potatoes and onions to distribute the olive oil and seasonings. Roast in the oven until potatoes are browned and red onion is crispy in spots.

For the Aioli

  1. In a small bowl, combine smoked paprika, granulated garlic, coriander, cayenne pepper, and Mexican oregano.
  2. In another small bowl, combine vegan mayonnaise, half of the spice mixture, and 1 teaspoon sherry vinegar. Whisk to combine.

For the Asparagus

  1. Heat 1 teaspoon olive oil in a large skillet at medium high heat. Sear the asparagus until browned in some places and tender and season with a pinch of salt. Remove cooked asparagus from heat and transfer to a plate.

For the Tofu Scramble

  1. Add 2 teaspoons olive oil to the skillet. Next, add crumbled tofu, remaining spice mixture, 1/4 teaspoon salt, and a pinch of black pepper. Cook until golden brown in places.
  2. Add the roasted red onion, chopped red pepper and cooked asparagus and cook until heated through.

Assemble the Dish

  1. Toss the roasted potatoes in remaining sherry vinegar and season with salt and pepper to taste.
  2. Divide the asparagus tofu scramble between large plates and serve with roasted potatoes and paprika aioli.

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