Spring Scramble – Roasted Asparagus and Cauliflower

This simple and delicious combination of roasted veggies and tofu creaminess makes a beautiful brunch or a luscious lunch. So easy and full of goodness!

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Spring Scramble- Roasted Asparagus and Cauliflower
Roasting your veggies first adds such great flavour! A flavourful mix of plant-based creaminess is poured over and then baked in a pie pan for a pretty presentation.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oven to 450 degrees F. Pour a little vegetable oil on a cookie sheet. Add all your chopped and sliced veggies. Add the minced garlic and toss. Cook for about 15-20 minutes, until veggies are soft and have some roasty brown edges. Remove from oven. Turn your oven down to 375 degrees F.
  2. Lightly oil a pie pan and sprinkle some bread crumbs over the pan. I used Panko crumbs, but any will do.
  3. While your veggies (except for the red pepper) are cooking, put the tofu, hummus, nutritional yeast and mustard into a food processor and pulse until smooth. Add salt(s) and pepper to taste.
  4. Separate the asparagus head stalks, yellow pepper slices and the zucchini slices from the rest of your roasted veggies.
  5. Add your tofu cream to the remaining veggies and toss to combine. Again, season to taste.
  6. Stir in the fresh, chopped red pepper.
  7. Pour the mixture into the prepared pan. Arrange the roasted asparagus heads. zucchini slices and yellow pepper slices attractively on the top.
  8. Bake in a 375 degree F. oven until set. This should take about 20-30 minutes.
  9. Remove from oven and let sit for a few minutes.
  10. Serve a slice of this on a piece of whole-grained toast or wrap it up in a warmed wrap. Serve with a green salad and enjoy all the flavours of spring!
Recipe Notes

This crustless dish is best served on a slice of grainy toast or folded into a wrap. Either way, it is delicious and nutritious. Serve with a side of greens and add a few fruit slices. Adding a source of vitamin C to your meal helps with the absorption of plan-based iron.

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