Rosemary Balsamic Tofu with Asparagus
We're celebrating summer produce with Lauren Kirchmaier of Flora&Vino! We've been loving all the summer asparagus in our boxes and this Rosemary Balsamic Tofu is the perfect thing to pair it with for an easy, delicious weeknight dinner. Pro tip: it keeps well for an on-the-go or at-your-desk lunch so plan to make extra!
- 16 oz. tofu
- 1 tsp avocado oil
- 1 bunch of asparagus
- ¼ tsp garlic powder
- 2 Tbsp balsamic vinegar
- 1 Tbsp lemon juice
- 2 sprigs rosemary
- 2 tsp maple syrup
- 1 ½ c cooked quinoa
- 2 Tbsp pomegranate seeds
- Preheat oven to 400 degrees and line a pan with parchment paper. Cut tofu slab into 6-8 rectangles and bake for 15-20 minutes, until lightly browned.
- If you haven’t already done so, prepare your quinoa according to package instructions. Set aside.
- Warm a skillet over medium heat with a little bit of avocado oil. Add the garlic powder, balsamic vinegar, lemon juice, maple syrup, and rosemary and bring mixture to a boil. Reduce heat to medium low and simmer for 8-10 minutes.
- Brush the baked tofu with the simmered sauce.
- Prepare asparagus by steaming on the stovetop for 3-4 minutes, until vibrant green and fork tender.
- To assemble, add ½ cup quinoa to a plate and top with glazed tofu and steamed asparagus. Serve immediately with pomegranate seeds!
Asparagus is also delicious baked with lemon zest or pan seared with garlic and rosemary! You can also play around with the grains. Experiment with brown rice or red lentils for a different flavor.