This is a great way to prepare asparagus, and it’s vegan to boot!

Baked tofu with asparagus sauce

Baked Tofu with Creamy Asparagus Sauce
Tofu cutlets
  • 2 Tbs. soy sauce or tamari
  • 1 Tbs. olive oil
  • 1 tsp. maple syrup
  • 14 oz. extra-firm tofu, drained and sliced into cutlets
  • ¼ cup diced red pepper, for garnish
  • 1 lb. asparagus, trimmed and chopped
  • 1 Tbs. olive oil
  • 1 large leek, white parts rinsed and thinly sliced
  • 1 clove garlic, minced
  • ¼ cup packed fresh basil leaves
  • Juice of 1 lemon
  • 3 Tbs. toasted pine nuts (1 Tbs. reserved for garnish)
  1. To make tofu cutlets: Preheat oven to 350 degrees. Stir together soy sauce, oil, and maple syrup in a large baking dish. Add the tofu and enough water to cover (about ½ cup) and marinate at least 30 minutes. Bake for 25 minutes or until browned on top, flip each cutlet over and bake 15 minutes more.
  2. To make sauce: Bring a large pot of salted water to a boil. Blanch the asparagus 2-3 minutes, or until bright green and just tender. Drain and reserve asparagus tips for garnish.
  3. Heat the oil in a small saucepan over medium-low heat. Add the leek and sprinkle with salt. Cover and cook for about 10 minutes, stirring occasionally. Add the garlic and cook 1 minute more.
  4. Blend the cooked asparagus, leek & garlic, basil, lemon juice, 2 Tbs. pine nuts, and ½ cup water in the blender until smooth and creamy. Return to the saucepan, season with salt and pepper to taste, and keep warm.
  5. To serve: Spread a spoonful of sauce on a plate. Place one tofu cutlet in the center, and garnish with reserved asparagus tips, bell pepper, and the remaining pine nuts. Great served with jasmine rice and greens on the side!