Enjoy this delightful asparagus with smoked tofu for a simple dinner or a side dish. Asparagus aren't everyday veggies, and they're sublime in this dish, making them kinda a treat at home. If you want, invite your best friend!
Asparagus are almost off the market, at least in my region, and before they disappear, let's enjoy this super green and delightful asparagus recipe with smoked tofu.
Even though white asparagus are more readily available here in France than green ones, I always go for green because they are thin and require less work.
Green asparagus are also tender and easy to incorporate with other vegetables.
The vegetables are cooked in a way to have both soft and crunchy textures.
This simple low-carb dish calls for seasonal ingredients high in nutrients; it features asparagus, peas, leeks, and cilantro. Add some source of protein to make a whole meal; in my case, I used smoked tofu.
Smoked tofu adds to this recipe a smoky flavor that reminds me of smoked salmon. Feel free to choose other flavors or even use salmon or chicken.
I remind you that using soybeans and their products is a personal choice. If you believe they're not good for your health, please replace them with proteins of your choice. I, however, recommend using organic soybeans products.
How to prepare asparagus
Get fresh, firm, and thin asparagus to avoid a lot of work peeling.
The ends of asparagus are hard and woody; you need to trim them off.
Test the asparagus by pressing the thick end of one spear, and you'll feel it when the stalk/spear starts to harden.
Use that spear, line up the asparagus on a chopping board, and cut off the thick edges using a sharp kitchen knife. Reserve the hard sticks for a broth.
Depending on the recipe, you can use whole spears or cut them into pieces. In this recipe, I cut them into pieces.
Ingredients for this easy asparagus recipe
- Cumin seeds; I use them as they contain all their properties compared to grounded cumin.
- Coriander seeds; They add a noticeable flavor when you chew them. Otherwise, use a motor to crush them or the end of a rolling pin when the seeds are in the pan/skillet.
- Leeks; choose thin ones for this recipe. I first cook the tough green leaves. They're a good substitute for onions.
- Oil; choose a good oil. Olive oil is excellent, and many studies have shown it's health-promoting.
- Peas; I use frozen peas because they don't demand extra work and are readily available.
- Asparagus; You can use either white-purple or green ones. Choose the thin ones as they cook fast.
- Fresh herbs; I love cilantro because it adds a subtle aroma to the dish. Choose fresh herbs of your choice.
- Tofu; I find smoked tofu marries well with this dish; the smoky flavor is just amazing. Feel free to use other flavors or substitute with chicken breast. (I buy flavored tofu from organic groceries).
- Cayenne; Add some heat by adding some pepper, but it's optional. You can instead add grated ginger.
I like adding the asparagus tops at the end of cooking so that they retain their crunchiness.
Enhance the sauce
Add more flavors to your asparagus recipe by mixing the following ingredients;
- Plain yogurt with a thick consistency
- Pressed garlic (you can also grate it)
- Grated ginger
Stir the ingredients to make a sauce, add it to the cooked veggies, and stir gently.
I hope you'll enjoy this asparagus recipe as we do. Remember to customize it to your liking, and please share this recipe.
You have got the power to heal yourself, Githu.
Enjoy more healthy recipes.
- Quick and savory green tomatoes with brussels sprouts
- Immune-boosting recipe with carrots
- Healthy fried corn on the cob
📖 Recipe
Enjoy this delightful asparagus with smoked tofu.
Equipment
- kitchen knife
- skillet
Ingredients
- ¼ tspn cumin seeds (optional)
- ¼ tspn coriander seeds (optional)
- 4 leeks (choose thin ones)
- 2 tablespoon cold-pressed olive oil
- 1½ cups frozen peas (thawed)
- 200 grams smoked tofu cut into cubes
- 8-10 thin asparagus (preferably green)
- some cilantro or fresh herb of choice (chopped)
- a pinch of salt
- a pinch of cayenne or pepper of choice (optional)
Sauce
- 150 grams plain yogurt of choice
- 1 garlic clove (grated or pressed)
- a small piece of fresh ginger (grated)
Instructions
Yogurt sauce
- Mix the ingredients in a small jar or bowl, whisk together, and set aside.
The dish
- Clean the vegetables, garlic, herbs, and ginger
- Separate the green leeks from the whites and chop both separately, as in the photo.
- Prepare the asparagus by cutting off the tough stems (read the blog).
- In a heating skillet/pan, put the seeds to roast for 2 mins
- Use the end of a rolling pin to crush the coriander seeds
- Bring the green leeks in the pan together with oil and stir thoroughly
- Cover to cook at moderate heat for 5 mins
- During this time, cut the tofu into pieces
- Add the white leeks and cover to cook for 3mins
- Bring in the peas, asparagus stems, tofu, and salt. Stir gently not to break the white leeks
- Add about ½ boiling water or warm broth. Increase the heat till boiling starts, then reduce the heat to medium.
- Cover to simmer for 3 mins
- Bring the asparagus tops/heads and the cilantro to the skillet (leave some herbs for garnishing). cook for 1 minute
- Add the sauce together with pepper, and stir gently.
- Cover and cut off the heat.
- Let the dish cool before serving
- Serve on plates and garnish with the remaining cilantro or herbs
Notes
- I like using whole coriander seeds, but sometimes I crush them into halves using the end of a rolling pin. You can use a spoon or a glass. However, I'd not use a mortar/pestle. The seeds have a particularly nice flavor when you chew on them.
- You can replace the yogurt with sour or coconut cream.
- If you do not like crunchy asparagus, add the tops simultaneously with the stems.
- If you're cooking for your little loved ones, adapt the chopping and the cooking time.
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