Savory porridge with asparagus and crispy tofu
Instructions
Trim the tough ends off the asparagus (you can use them for broth); cut the rest of the asparagus into rounds, leaving the tips whole.
Pour a little extra-virgin olive oil into a nonstick skillet, add the peeled garlic, and, after a few moments, the asparagus.
Season with salt and pepper and cook for about 5 minutes; they should remain crisp.
Grate the tofu using a coarse grater, season with nutmeg, paprika, and garlic powder, then add salt, pepper, and 2–3 tablespoons of extra virgin olive oil.
Transfer the seasoned tofu to a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for about 15–20 minutes, or until crispy.
Pour the porridge into a small saucepan, add the hot broth and some of the asparagus, place over heat, and cook for about 5 minutes, or until it’s nice and creamy.
Season with salt and pepper and serve the porridge with the cooked asparagus, crispy tofu, and mixed seeds.
