Buttery Lemon Tofu and Asparagus
User Reviews
4.7
Buttery Lemon Tofu and Asparagus
Description
This recipe starts with pressing extra-firm tofu to remove excess water, then slicing it into triangles for even cooking. Asparagus is trimmed and cut into one-inch pieces. After sautéing diced onion and asparagus with garlic in vegan butter, the tofu is added to the pan and cooked until golden on all sides. A sauce made from soy sauce, fresh lemon juice, and turmeric is poured over, and the mixture simmers so the tofu absorbs the tangy, slightly peppery flavors. Black pepper is included to optimize turmeric benefits.
The final dish offers a contrast between the crispy exterior of the tofu and the tender, slightly crisp asparagus. The lemon and turmeric provide a bright, warm flavor that complements the richness of the vegan butter. This combination suits a light main or side dish for those seeking a plant-based, savory meal.
Preparation tips include pressing tofu for firm texture and trimming tough asparagus ends. Vegetable texture can be adjusted by adding asparagus raw late or steaming it beforehand if desired. The skillet method allows control over browning and sauce absorption for best results.
Ingredients
- 16 oz extra-firm tofu drained and pressed (or super-firm tofu - no pressing needed, block
- ¼ tablespoon soy sauce regular or reduced-sodium (use tamari/coconut aminos if gluten-free
- 3 tablespoons lemon juice fresh is best - add zest too, if you like
- 1 teaspoon Turmeric + a pinch of freshly cracked black pepper to make the most of its health benefits
- 2 tablespoons vegan butter like Flora salted plant butter or Miyoko's
- 1 medium onion diced
- asparagus cut into one-inch pieces (steamed or raw - check notes)
- 3 cloves garlic cloves
Instructions
- First, drain and press the tofu for 30 minutes (skip if using super-firm tofu).
- Then, slice the tofu into 1/2-inch wide slices, cutting those in half diagonally for 16 triangles (or cut slices, cubes, or strips). Also, juice the lemon, dice the onion, and mince the garlic.
- In a small bowl, whisk the soy sauce, lemon juice, and turmeric.
- Then, heat the vegan butter in a large skillet over medium-high heat. Once melted, sauté the onion and asparagus for 1 minute or until the onion is tender and translucent.
- Add the garlic and sauté for another minute.
- Move the veggies to one side, add the tofu, and cook for 1-2 minutes per side until golden.
- Pour the soy-lemon sauce over the pan-fried tofu and cook for 5-6 minutes, flipping the tofu halfway. It should absorb all the liquid during this time. Enjoy!
Notes
- Press extra-firm tofu for 30 minutes to improve texture; super-firm tofu doesn’t require pressing.
- Trim the woody ends of asparagus by chopping off the discolored, tough bottom sections.
- For crisper asparagus, add it raw in the last 4-6 minutes of cooking; steamed asparagus yields a more tender texture.
- Use fresh lemon juice and add zest if desired to enhance citrus flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 173mg | 7% |
| Potassium | 233mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 9mg | 10% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
