Aromatic Tofu with Mushrooms and Asparagus

Who says tofu is bland? Not so - it is a clean canvas and you just need to learn how to flavor it. Browning tofu along with aromatic spices creates flavorful cubes, here drenched in a rich coconut cream. Augmented by the deep umami of mushroom, and contrasted with smokey roasted asparagus, the counterpoint of fresh coriander, and the tang of lime, this dish is a satsfying, rewarding vegetarian feast.

8 oz fresh mushrooms, sliced

1 brick extra firm tofu

1 tsp powdered cumin

1 tsp ground coriander

1 tsp ground cardamom

1 tsp ground turmeric

1/2 tsp crushed red pepper flakes

2 cloves garlic, minced

1 tsp minced or grated fresh ginger

1 can coconut milk

1 bunch asparagus

palmful fresh coriander leaves

1 lime, quartered

Preheat oven to 450.

Toss the mushrooms into a non-stick skillet and heat to high. Cook mushrooms until they release what water they will and brown up a bit. Remove mushrooms to a bowl.

Add a dash of olive oil to the same skillet and set to high. Carefully add the cubed tofu and brown the cubes for 8-10 minutes. Add the spices, garlic and ginger, and continue cooking another 2-3 minutes.

Add the coconut milk to the tofu and return the mushrooms to the pan. Salt and pepper lightly to taste. Simmer on low while you cook the asparagus.

Toss the asparagus with a dash of olive oil on a large rimmed baking sheet. Salt and pepper to taste. Spread asparagus out to a single layer and place in oven. Roast for about 20 minutes, turning once or twice, until the asparagus is just cooked through and beginning to brown.

Serve the tofu on a bed of rice, topped by asparagus. Garnish with cilantro and serve with limes.

Serves 4.

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