Grilled Asparagus and Spinach Whipped Tofu

Name: Grilled Asparagus and Spinach Whipped Tofu
Prep time: 15 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 2 bunches asparagus, washed and trimmed; 3 tablespoons (45 ml) vegetable oil; 1/2 teaspoon (2.5 ml) salt; Pepper, to taste; 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; 1/3 cup (80 ml) store-bought croutons in breadcrumbs (optional)

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.

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Preparation time: 15 minutes
Cooking time: 10 minutes
Servings: 4

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.

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