“Every spring I can’t wait for asparagus to come to fruition. This is a bit of a fancier way to prepare it. You could make this for an easter brunch with friends and family for example. With a few switches you can make this a simpler recipe by using store bought pastry and top it with vegan cream cheese and then the asparagus which would also be so good.”
Recipe by Lynn Hansen from @yumm.yuma
Ingredients
Instructions
In a bowl, mix the gluten-free flour, olive oil, and water until a smooth dough forms. Set aside to rest while you prep the filling.
In a blender, combine tofu, nutritional yeast, garlic, a splash of plant-based milk, salt, pepper, dried herbs, and lemon juice. Blend until smooth and creamy.
Snap or cut off the woody ends, then slice the spears in half lengthwise. Arrange them over the tofu filling.
Once out of the oven, top with edible flowers, a little lemon zest, freshly ground pepper, and the remaining tofu mix.
