Sautéed Asparagus

Long live fusion! Journey through Asia, Africa, and Europe with golden turmeric, smoky paprika, crisp asparagus, and fluffy couscous. Tofu takes on the spices, olive oil rounds it out, and every bite is deliciously wholesome.

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Ingredients

SERVINGS:

Calories: 461 Protein: 13 g

FOR THE COUSCOUS

.75 cups water
1.0 tsp. parsley
.25 tsp. sweet paprika
pinch of salt
.5 cups medium couscous
1.0 tbsp. olive oil

FOR THE ASPARAGUS STIR-FRY

.5 bunch wild asparagus
.25 onion
.5 garlic clove, minced
2 tbsp. olive oil
pinch of salt
5.0 oz. firm tofu
.5 tsp. turmeric
pinch of ground pepper

Preparation

Cook the couscous: In a saucepan, bring the water, parsley, paprika, and salt to a boil. When boiling, add the couscous, stir well, add the olive oil, and stir again. Turn off the heat, cover, and let sit.
Prepare the vegetables: Wash the asparagus, remove the tough ends, and cut into 3 pieces each. Cut the onion into medium pieces and finely chop the garlic.
Stir-fry: Heat the olive oil in a non-stick skillet over medium heat. Add the asparagus with a pinch of salt and sauté for 1 minute. Add the tofu, breaking it up by hand, and stir to combine. Add the onion, garlic, turmeric, and pepper, and cook until the asparagus is lightly browned (about 4 minutes). Taste and adjust salt if needed.
Serve: Plate the stir-fry alongside the freshly made couscous. Serve hot.

*Adapted from a recipe by Virginia García at creativegan.net.