How to make vegetarian lemon tofu asparagus (or veggie shrimp)

Emily Monaco

Contributing Writer

Plant-based proteins are becoming more and more popular among American consumers, and plant-based shrimp is no exception. Prepared according to package instructions, and tossed with blanched asparagus and a lemony sauce, the recipe below is a great, easy-to-make vegetarian mainstay.

Asparagus has a tendency to become a bit stinky if cooked for too long, so be sure you blanch or steam them for just a few minutes. This way, they'll be come bright, vibrant, and just a bit sweet — the perfect foil for the plant-based shrimp and lemony sauce.

Cooktop Cove

Vegetarian lemon tofu asparagus (or veggie shrimp)

10 minutes

5 minutes

15 minutes

1 pound tofu (or veggie shrimp)

1 pound asparagus, woody ends snapped off, cut into 2-inch pieces

2 tablespoons olive oil

Juice and zest of one lemon

1/2 teaspoon salt

1/4 teaspoon black pepper

2 ounces Parmesan curls

Cook the vegetarian shrimp according to package directions, and keep it warm.

Steam the asparagus for 2 minutes. Toss with the shrimp and immediately drizzle with olive oil, lemon juice and zest, salt, and pepper. Toss to combine.

Sprinkle with Parmesan curls, and serve immediately.

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