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This plant-slant stir fry was designed to be a breakfast-style scramble to brighten up any morning. Sweet peas and tender asparagus come together for a quick and easy, veggie-loaded meal. Fresh lemon over the top adds just the right amount of zing.
1 block extra-firm tofu 3 cups frozen asparagus 2 cups frozen peas 2 teaspoons paprika 1 lemon 2 teaspoons olive oil 1 clove garlic Salt & pepper, to taste
1. Open the extra firm tofu package and drain water. Gently squeeze extra firm tofu between your hands to remove excess water (use paper towels for more absorption). 2. To cook this on the stove, heat a little bit of olive oil over medium in a pan (to make this recipe oil-free, use a nonstick pan, or a little bit of water). Add extra firm tofu. In the pan, mash the extra firm tofu with a fork, making large chunks. Cook for 5 minutes and stir, allowing the tofu to brown a tiny bit before stirring each time. If using garlic, add it now. 3. When the extra firm tofu is cooked, add the asparagus, peas, and paprika. Stir and cook until everything is warmed throughout. 4. Plate the scramble. Roll the lemon on a hard surface with the palm of your hand. This releases some of the juice. Slice the lemon in half. Squeeze lemon over the scramble to taste. Season with salt and pepper to taste. Serve with a side of Ikarian-Style Sourdough toast or your preferred whole-grain bread.