Power meal: Warm Asparagus & Tofu Salad


We live a Ratatouille life. “Eat, work, surf, sleep-Repeat” don’t you think?

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We fail to acknowledge the simplicity of flavours and the depth of ingredients most times. That movie is really an eye opener for Water lilies like me 😛

Our world is full of flavours and aromas. Famous chefs/perfectionists like Marcus Samuelsson and Geoffrey Zakarian breathe the taste of each ingredient. Even the slightest hint of a spice like fennel or star anise in a complicated dish and they can tell. We live in such stressful world of our own that we walk past such nuances. Don’t you agree?

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I have consciously been experimenting with flavours using basic ingredients and letting each of them shine by themselves. Less is more sometimes, isn’t it?

My son adores Tofu & Asparagus. I love the fragrance of roasted/tossed in oil garlic cloves and my husband loves a good dust of seasoning into his food.

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Tried this super simple and extremely nutritious warm Tofu Asparagus Salad. I hope when you taste it for yourself, you would agree that each participant on the plate shines for itself. Here’s my attempt to break through the walls of a Ratatouille life J

Ingredients: (2 servings of salad as main course)

  • 1 tsp. Olive oil.
  • 1 tsp. Sesame oil.
  • 2 tbsps. Chopped cilantro/basil.
  • 3-4 tsps. Lemon juice.
  • 15 cubes of Silken organic tofu.
  • 6-7 sticks of Asparagus-cut at a slant (60 deg).
  • Black pepper powder as per taste.
  • Salt as per taste.
  • Chili Vinegar.
  • 1 tsp. Fennel powder (optional)
  • Soy sauce.
  • 3-4 garlic cloves-smashed by a knife.

 Method:

  • Heat the oils in a flat bottom pan and add the tofu cubes in it. Allow the tofu to turn golden. Take the tofu out of the pan and set aside.
  • Add salt and pepper to the golden tofu.
  • In the remainder oil, add the garlic cloves. Add Asparagus once the garlic is aromatic.

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  • Sauté the Asparagus well along with fennel powder. The colour turns shiney green when the Asparagus gets cooked. You can bit a small piece and check if it’s cooked well. We don’t want to make it mushy (overcooked), just need to soften it (retain some crunch).
  • Add cilantro/basil in the asparagus.
  • Set aside, turn the burner off J
  • In a mixing bowl, add the lemon juice, vinegar and soy sauce. Mix well.
  • Assemble the tofu and asparagus together in serving bowls.
  • Drizzle the vinaigrette on top of the Asparagus & Tofu.

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This is totally on-the go salad. It works well as a main course or an appetizer. It’s a great filling for Tacos/grilled sandwiches too.

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I was really surprised to see my son eat it to his hearts delight! It’s an under 15 minutes recipe, perfect for a busy, tired and health conscious mommy on a weekday! Power meal with crunch!

Bon Appetite!

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