Tofu scramble with asparagus and lemon

Ingredients

For 1 serving

• Tofu150 g
• Asparagus120 g
• Lemon zest1 g
• Chives2 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

In season: March – May

Method

1. Wash the asparagus, snap off the woody base by bending each spear until it breaks naturally and cut the stalks into roughly 1 cm rounds, leaving the tips whole.
2. Drain the tofu, pat it dry with kitchen paper and crumble it roughly with a fork.
3. Heat the oil in a non-stick pan over medium heat and sauté the asparagus for 4 minutes, stirring, until tender-crisp and bright green.
4. Add the tofu with salt and black pepper and cook for 4 minutes, stirring, until piping hot and lightly golden.
5. Meanwhile toast the wholemeal bread; turn off the heat, finish the tofu with the grated lemon zest and snipped chives and serve with the bread.