Tofu and Asparagus Sauce

This is a very light and fresh tasting dish, but surprisingly filling. I had the leftovers for lunch today and I didn’t even feel hungry by the time I got home from work. Add whatever vegetables you would like.

Tofu and Asparagus Sauce


  • 2 cloves garlic, minced
  • 1 shallot chopped
  • 2 tbsp olive oil
  • 2 handfuls asparagus, chopped
  • 1/4 cup veggie broth
  • 2 green onions, chopped
  • mushrooms, chopped
  • zucchini, chopped
  • baby squash, chopped
  • tomatoes, chopped
  • extra-firm tofu, cubed
  • Salt and pepper to taste


  • In a food processor combine asparagus and veggie broth. Process until smooth.
  • In a medium sauce pan, saute garlic and shallots in oil on medium heat.
  • Add asparagus broth and bring to a simmer, then add green onions. Simmer.
  • In a large pan, fry the tofu until a bit golden, then add mushrooms and fry for another 2 minutes.

  • Add zucchini and baby squash and fry for 2 more minutes.
  • Add tomatoes. Fry for another two minutes.
  • Pour sauce over the tofu and veggies.
  • Salt and pepper to taste.

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