This vegan asparagus mimosa makes a tasty plant-based alternative to the French spring classic.
This vegan asparagus mimosa makes a tasty plant-based alternative to the French spring classic. Drizzled with a punchy tarragon dressing, it is served with capers and sliced radishes.
To make this recipe plant-based, I have used scrambled tofu instead of eggs.
Asparagus mimosa
In French cooking “mimosa” implies that something is cooked with eggs. I am not sure of the origins of the term, but I will hazard a guess that it is a homage to the bright and colourful mimosa trees that adorn the French riviera in the spring.
If you have ever strolled through a French farmer’s market (or even a supermarket for that matter), you have probably green and white asparagus. White asparagus is grown underground and has a delicate flavour and softer texture. It is not as popular (or available) over here but it would work well in this recipe.
My personal preference is for green asparagus though which is earthier and less bitter than its white counterpart.
Looking for a vegetarian option?
If you prefer a vegetarian option to this vegan asparagus mimosa recipe, you can substitute the scrambled tofu with three hard-boiled eggs. Once peeled, you can either grate them on the coarse side of a cheese grater or dice them finely using a sharp knife.
Here are more asparagus recipes you may like to try:
- SUMMER BERRY SALAD [VEGETARIAN] [GLUTEN FREE]
- VEGAN PASTA PRIMAVERA WITH WATERCRESS & ALMOND PESTO
- ASPARAGUS, FETA & POACHED EGG TOAST [VEGETARIAN]
I hope you enjoy this vegan asparagus mimosa recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Vegan Asparagus Mimosa
Equipment
- 1 large saucepan
- 1 Frying pan
- 1 mixing bowl
Ingredients
- 500 g asparagus
- 200 g firm tofu
- ¼ tsp turmeric
- ¼ tsp garlic powder
- 1 Tbsp nutritional yeast
- ¼ tsp salt
- 1 Tbsp non-dairy milk
FOR THE TARRAGON DRESSING:
- 2 tsp Dijon mustard
- 4 Tbsp extra-virgin olive oil
- 3 Tbsp lemon juice
- 2 garlic cloves, grated
- 2 tsp maple syrup
- 3 Tbsp finely chopped tarragon
TOPPINGS:
- radishes
- 1-2 tsp chopped capers
Instructions
- Press the tofu for 10 minutes to extract as much liquid as possible.
- Make the dressing by whisking together the Dijon mustard, extra-virgin olive oil, lemon juice, grated garlic cloves, maple syrup and finely chopped tarragon.
- Snap off the tougher ends of the asparagus and discard.
- Heat a large saucepan filled with salted water.
- When water is boiling, place asparagus in the saucepan and cook for 5-8 mins. Make sure you do not overcook them. They should be cooked but firm. When done, drain asparagus, rinse them in cold water and set aside.
- In the meantime prepare the tofu scramble. Place the tofu in a frying pan and mash it with a fork into a scramble. Add the turmeric, garlic powder, nutritional yeast, salt and non-dairy milk. Mix well. Cook under medium heat, stirring often, for around 5 minutes until golden. Keep warm under low heat while you finish the rest.
- Place the asparagus on a serving dish. Add the tofu scramble on top. Drizzle some tarragon dressing. Scatter a few sliced radishes and chopped capers over the tofu scramble and serve warm.
Nutrition
I cannot wait to see your posts!
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