Tofu and Asparagus Bowl

Having a vegan husband is a challenge. Our kids are very eager to eat protein of animal origin. They are the type to ask, "Mom, can we have steak tonight?"  I see myself as a flexitarian, eating a bit of everything doesn't harm my body or my foodie soul, although I tend to load my plate with more vegetables than anything else.

So my husband is the one who feeds my alternative creativity in the kitchen. I am happy to do that — he is a happier and healthier man since adopting some changes suggested by Forks Over Knives. And this time his dish was so beautiful that even the kids wanted to try ... and would have eaten more of they could.

They liked it so much that they asked me to post it here. For the 8-year-old, the secret of the food success was the juice of the dish. For the 6-year-old, all was good.

Tofu and Asparagus Bowl

Go for non-GMO extra-firm tofu. For this recipe I used Whole Foods 365 Brand, and the result was quite good. 

1 tablespoon extra-virgin olive oil
1 block extra-firm organic tofu, cut in 1-inch cubes
6 to 10 asparagus stems, cut diagonally
1 ripe tomato, diced
1 spring onion stem, cut diagonally
1 garlic clove, minced
1 tablespoon basil, folded and cut in strips (chiffonade)
1 tablespoon snipped chives
Kosher salt to taste

Heat olive oil in a skillet. Add tofu and increase heat to sear the cubes. Add asparagus, tomato, and spring onion. Stir-fry for 5 minutes.

Lower heat and let it sweat for about 5 minutes. Now add the minced garlic and stir. After about 4 minutes, remove from heat and add basil.

Serve over a bowl of basmati or jasmine rice.