Savory Orange-roasted Tofu and Aspargus

Oh yes finaly getting into aspargus-season. I've got an old cookbook about aspargus, though not vegan, but hey you can veganize every single recipe. And so did I with the one below. Originally the recipe is made with veal and I just changed it into Tofu. Not only the look was great also it's taste. If you prefer the white aspargus, use them, but I would say the green ones look much better, cause they are sprinkled with balsamic vinegar and so lightly dark.

It could easly be eaten for lunch or served together with plain rice for a healthy dinner.

Savory Orange-Roasted Tofu & Asparagus

Toss tofu and asparagus in a tangy orange- and basil-scented sauce, made rich and savory with miso. Serve with brown rice or couscous and an orange-and-fennel salad.

4 servings
Total Time: 40 minutes

Ingredients

1 big package extra-firm water-packed tofu, rinsed
2 tablespoons red miso
2 tablespoons balsamic vinegar
4 teaspoons extra-virgin olive oil
1 pound asparagus, trimmed and cut into 2 cm pieces
3 tablespoons chopped fresh basil
1 teaspoon freshly grated orange zest
1/4 cup orange juice
1/4 teaspoon salt

Preparation

Preheat oven to 230 °C. Coat a large baking sheet with cooking spray.

Pat tofu dry and cut into 1/2-inch cubes. Whisk 1 tablespoon miso, 1 tablespoon vinegar and 2 teaspoons oil in a large bowl until smooth. Add the tofu; gently toss to coat. Spread the tofu in an even layer on the prepared baking sheet. Roast for 15 minutes. Gently toss asparagus with the tofu. Return to the oven and roast until the tofu is golden brown and the asparagus is tender, 8 to 10 minutes more.

Meanwhile, whisk the remaining 1 tablespoon miso, 1 tablespoon vinegar, 2 teaspoons oil, basil, orange zest and juice, and salt in the large bowl until smooth. Toss the roasted tofu and asparagus with the sauce and serve.