Tofu natur with roasted asparagus

Tofu natur with roasted asparagus


Pat tofu dry with kitchen paper. Cut into slices of 2 cm, and then cut diagonally into triangles. Mix soy sauce, mustard, garlic powder, maple syrup and 1 tsp of olive oil into a marinade. Let the tofu marinate for at least 15 minutes, ideally overnight.

Preheat oven to 220 °C upper/lower heat. Dip tofu in yeast flakes and distribute on a baking sheet lined with baking parchment. Slice potatoes in half. Combine with 1½ tbsp of olive oil, 1 tsp of salt, thyme, and polenta, and add to the baking sheet. Cut the lemon into slices of 5 mm and distribute over the tofu. Roast for 20 minutes.

Wash the asparagus. Combine with 1 tbsp of olive oil and ½ tsp of salt. Add to the baking sheet. Move the lemon slices onto the asparagus and continue roasting for another 20 minutes.

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1 pkg Taifun Tofu natur (400 g)
2 tbsp soy sauce
2 tsp mustard
2 tsp mustard
1 tsp maple syrup
3 ½ tbsp olive oil
3 tbsp yeast flakes
500 g new potatoes
1 ½ tsp salt
1 tspthyme, dried
2 tbsp polenta
1 lemon
500 ggreen asparagus

Used product