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

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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.
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Vegetarian lemon tofu asparagus (or veggie shrimp)
4
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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