Grilled Asparagus and Spinach Whipped Tofu
Quebec asparagus season is just around the corner, and this side dish recipe is the perfect way to start it! While the asparagus cooks in the oven, we make our super-tasty whipped tofu with fresh dill.
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 10 minutes
Ingredients
Grilled Asparagus
- 2 bunches asparagus, washed and trimmed
- 3 tablespoons (45 ml) vegetable oil
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Whipped Tofu
- 1 454 g block firm tofu
- 2 cups (500 ml) spinach
- 2/3 cup (160 ml) coarsely chopped fresh dill
- 3 tablespoons (45 ml) lemon juice
- 1 tablespoon (15 ml) nutritional yeast
- 2 tablespoons (30 ml) olive oil
- 1 clove garlic, minced
- 2 teaspoons (10 ml) maple syrup
- 3/4 teaspoon (3.75 ml) salt
- Pepper, to taste
Topping
- 1/3 cup (80 ml) store-bought croutons in breadcrumbs (optional)
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Preparation
Grilled Asparagus
- Preheat oven to 375°F and place rack in center. Line a baking sheet with parchment paper.
- Place the asparagus on the baking sheet and drizzle with olive oil. Add salt and pepper and toss lightly to ensure asparagus is well coated with oil. Bake for 8 minutes. Adjust the oven temperature to broil and cook for a further 2 minutes.
Whipped Tofu
- In a blender, blend all the ingredients for the whipped tofu. Pour some of the whipped tofu into a shallow dish. Add the grilled asparagus and crouton crumbs.
Note
- The whipped tofu recipe makes a good amount of mix, so I suggest using the rest as a dressing with a little more lemon. It keeps for a few days in the refrigerator.
