Creamy Tofu with Spinach

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In a partnership with

@delirec

By

@aricia

View in original language

(Português)

30 min(s)

4 servings

Ingredients

• Fresh Tofu | 300 g
• Raw unsalted cashews | 100 g
• Saffron | 1 pint
• Nutritional cheese flavored yeast | 1 coffee spoon
• Asparagus | 6 unit(s)
• Cibolette | 1 to taste
• Olive oil | 1 to taste
• Spinach | 1 unit(s)
• Black pepper | 1 to taste
• Salt | 1 to taste
• Nutmeg | 1 pint

Recipe

1. Clean the greens, loosen the spinach leaves, clean the asparagus and cut into medium pieces
2. Boil 300ml of water and pour 200ml into the cashew nut, leaving it to soak
3. Loosen the tofu with your hands leaving large pieces
4. Chop the chives very small and set aside
5. In the meantime, you can prepare a base of your choice to eat with the tofu, toast, chips, something to assemble is ideal.
6. Remove the chestnut from the sauce, discard this water, pass the chestnut to the blender and add 100 ml of hot water, salt, pepper, saffron and yeast
7. It is important to flavor this chestnut cream well because it is the flavor base of the recipe.
8. Taste the seasoning and remember that the cream will stick to the tofu so it may have a little more salt.
9. Take two frying pans, heat them up, throw a thread of olive oil and in one of them sauté the spinach
10. Just throw in the spinach, season, sauté and reserve. You don't need to leave too long
11. In the other skillet, combine the tofu with the cream.
12. Let it get very creamy, taste the seasonings and add the chives and nutmeg
13. Meanwhile, sauté in the same skillet that made the spinach, the asparagus
14. Season with olive oil, salt, black pepper, let it brown, cover to cook and that's it!
15. Assemble the toasts with a layer of spinach followed by creamy tofu and an asparagus
16. Have a nice breakfast! :)

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