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Overhead photo of three high-protein vegan spring dinners: a bright green pea and white bean soup, a lemony tofu and asparagus skillet, and a small dish of lentil shepherd’s pie on a light background with fresh herbs, peas, and lemon slices
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Lemony Tofu & Asparagus Skillet

Crispy tofu meet snap-tender asparagus in a zesty, savory miso-lemon glaze.

Ingredients

  • 1 block 14 oz Extra-firm tofu, pressed and cubed
  • 1 tsp Cornstarch
  • 1/2 tsp Smoked paprika
  • 1 lb Asparagus cut into 2-inch pieces
  • 1 large Shallot sliced
  • The Mix-In: 1/2 cup Frozen peas
  • The Glaze: 1/4 cup Veggie broth 1 tbsp Lemon juice, 1 tsp Lemon zest, 1 tsp Miso paste, 2 cloves garlic.
  • Garnish: Handful of fresh parsley.

Instructions

  • Toss tofu with cornstarch, salt, pepper, and smoked paprika.
  • Sear tofu in a hot skillet until golden and crispy; remove from pan.
  • SautĂ© shallots and asparagus in the same pan for 4 minutes until snap-tender.
  • Whisk glaze ingredients and pour into the pan to thicken (1 min).
  • Return tofu to the pan, toss with the peas and lemon zest.
  • Serve over quinoa and garnish with fresh parsley.

Notes

Protein: ~22g per serving.
Tip: For extra heat, add a teaspoon of chili crisp at the end.
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