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

Print this recipe
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.
Advertisement
Cooktop Cove
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.
Advertisement
Resources
Print this recipe