Smoky Asparagus Tofu Scramble. Spring Vegan Gluten Free Recipe

Ingredients:

1 tsp oil
1/3 cup red onion
2 cloves of garlic minced
1/2 tsp smoked paprika
1/4 tsp red pepper flakes or to taste
1/4 tsp Chipotle pepper powder
1 cup chopped Asparagus, 3/4 -1 inch
1/4 cup chopped red bell pepper
1/2 tsp Italian herb blend
1/2 tsp mustard powder
1/2 tsp turmeric powder
a generous pinch of kala namak/black salt for the eggy taste.
2 tsp nutritional yeast (optional)
1/4 - 1/2 tsp salt (to taste)
1 medium tomato chopped small
1/2 14 oz pack firm Tofu, crumbled. I use Nasoya organic non gmo a generous dash of black pepper cilantro and lemon juice for garnish

Variations: Add in 2 Tbsp Daiya pepper jack and mix in before serving.
Add garam masala instead of all the spices. Add in greens when you add tomatoes.

Method:

• In a pan, add oil and heat at medium. Add onions and garlic and cook until just about translucent. 3-4 minutes. 
• Add the pepper flakes, paprika and chipotle pepper. mix and cook for a minute to slightly burn/smoke the spices and infuse the onions. 
• Add in the Asparagus and cook covered until bright green. 2-3 minutes. 
• Add the red bell pepper and all the spices and salt. Mix well.
• Add the tomato, mix and cook for 2-3 minutes until slightly mushy.
• Mash/crumble the tofu with hands or chop small and add to the pan. Mix well
• Mix, cover and cook for 5 minutes. If the scramble begins to stick, deglaze with a Tbsp of water. I don't press the Tofu before use, so usually there is enough moisture to prevent sticking. 
• Taste and adjust salt and spice. Lower the heat to low-medium and cook for another 3-5 minutes.
• Sprinkle black pepper, lemon juice and cilantro(optional) and serve.

Notes: Use Hemp tofu, cooked Chickpeas or White Beans, chopped corn or quinoa polenta to make soy-free.

For a Non-smoky version. Cook the onions, garlic and asparagus together for a few minutes, then add all the spices together. Mix and add peppers and tomato and cook until tomato is mushy. Add tofu and cook till done.