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.
| Servings | Prep Time |
| 4servings | 30minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 1package silken tofu400 grams
- 1/4 cup nutitional yeast
- 1/4cup hummus
- 1teaspoon dijon mustard
- 1/4teaspoon black salt-adds an eggy flavour but you can leave it out.
- salt and pepper to taste
- 1/4cup bread cumbs
- 12stalks asparagusChop off a six inch head from each stalk and chop the rest into small pieces.
- 1 sweet onionchopped
- 1medium sweet yellow bell peppersliced lengthwise
- 2cups cauliflowerchopped
- 3cloves crushed garlic
- 1small zucchinisliced thinly
- 1/2cup sweet red pepperchopped (don’t roast this)
Instructions
- 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.
- Lightly oil a pie pan and sprinkle some bread crumbs over the pan. I used Panko crumbs, but any will do.
- 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.
- Separate the asparagus head stalks, yellow pepper slices and the zucchini slices from the rest of your roasted veggies.
- Add your tofu cream to the remaining veggies and toss to combine. Again, season to taste.
- Stir in the fresh, chopped red pepper.
- Pour the mixture into the prepared pan. Arrange the roasted asparagus heads. zucchini slices and yellow pepper slices attractively on the top.
- Bake in a 375 degree F. oven until set. This should take about 20-30 minutes.
- Remove from oven and let sit for a few minutes.
- 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.
