Roast asparagus and tofu with mustard-chive sauce

Ingredients

For 1 serving

• Asparagus250 g
• Tofu180 g
• Potatoes120 g
• Mustard10 g
• Chives3 g
• Soy yogurt50 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy, mustard,

In season: March – May

Method

1. Turn the oven on to 210 °C (fan). Wash the potatoes and cut them into cubes of about 1.5 cm; toss them in a baking tin with half the oil and a pinch of salt and roast at 210 °C for 15 minutes, until they start to brown.
2. Meanwhile wash the asparagus and snap off the woody ends (they break naturally where they turn tough); drain and pat dry the tofu and cut it into slices about 1 cm thick.
3. Add the asparagus and tofu to the tin, dress them with the remaining oil and salt and roast for another 12 minutes, until the asparagus is tender but still crisp and the potatoes are golden.
4. Meanwhile mix the soy yogurt with the mustard, the chives snipped with scissors and a pinch of salt.
5. Serve the vegetables and tofu with the sauce and a grind of black pepper.