Green Asparagus-Bowl with Tofu, Avocado & Black Beans
Ingredients
- 450 - 500 g (16-17 oz) green asparagus
- 60 g (2.1 oz) onions
- 80 g (2.8 oz) celery (2-3 stalks/optional)
- 150 g (5.2 oz) zucchini
- 1 can/4.9 oz g drained net weight cooked black beans (or kidney beans)
- 1 tbsp soy sauce
- 1 tbsp sesame oill (or another vegetable oil, but sesame oil is very frangrant)
- 400 g (14.1 oz) firm tofu
- 1-2 tsp. herbes de Provence
- 1 small tsp. cumin
- 1 tsp. tumeric
- Black pepper or chilli flakes
- 2 handful of rocket salad (rucola)
- 1 handful fresh parsley
- 1/2 avocado per serving
- A few slices of cucumber
- 1-2 tbsp. lemon juice
- Optional: pomegranate seeds
- Optional: black sesame seeds and hulled hemp seeds for garnish
Instructions
- Wash green asparagus and shorten hard ends generously. Peel onions and dice finely. Wash and chop 2-3 stalks of celery. Wash and chop the courgette. Rinse the beans in a sieve under running water.
- Remove the tofu from the packaging and press dry with kitchen paper or a clean kitchen towel.
- Bring a pot with salted water to a boil. Cook the green asparagus for 8-10 minutes until firm to the bite.
- At the same time, heat 1 tbsp soy sauce and 1 tbsp sesame oil in a wok or deep frying pan. Add the chopped onion and fry briefly. Crumble the tofu with your hands and add it together with the celery and zucchini pieces.
- Stir the tofu again and again and fry for approx. 5-7 minutes. Season the tofu with 2 teaspoons herbs de Provence, 1 small tsp. cumin, 1 tsp. turmeric and a pinch of salt and pepper (or chili flakes). Finally, fold in the rinsed black beans and warm up. Rinse off a handful of fresh parsley, chop and mix in. Season to taste with salt.
- Put the tofu into two big bowls and add the green asparagus. Cut half an avocado per portion and put it in the bowl. In each bowl add a handful of washed rocket salad and a few slices of cucumber. Sprinkle the dish with lemon juice and serve garnished with pomegranate seeds.
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