Spring Asparagus Scramble

Directions

1. Rinse the produce. Cut off and discard any tough ends from the asparagus. Cut the remaining stems into smaller, uniform pieces, about 4 pieces per stem. Keep the tips separate from the rest of the stem. Defrost the peas in a microwave or on the stove. Peel and mince the garlic. Wash the lemon;
2. Boil water in a saucepan. Put the asparagus stems (no tips) in the water and boil for about 4 minutes. Add the stem tips in and boil for another 4 minutes. Turn off the heat and drain the water;
3. Open the extra firm tofu package and drain the water. Gently squeeze the extra firm tofu between your hands to remove excess water (use paper towels for more absorption);
4. In a frying pan, heat a little bit of olive oil over medium (to make this recipe oil-free, use a nonstick pan, or a little bit of water). Add the extra firm tofu. In the pan, mash the extra firm tofu with a fork, making large chunks. Cook for 5 minutes and stir, allowing the tofu to brown a tiny bit before stirring each time. Add the garlic and paprika and stir, cooking for about 30 seconds or until the garlic is fragrant;
5. When the extra firm tofu is cooked, add the asparagus, peas, and seasoning. Stir and cook until everything is warmed throughout;
6. Plate the scramble. Roll the lemon on a hard surface with the palm of your hand. This releases some of the juice. Slice the lemon in half. Squeeze lemon over the scramble to taste. Season with salt and pepper to taste.