Tofu, asparagus and speck

A quick and light meal where I mixed different flavours for something new.

Tofu is great as it is blend on its own, but it has the ability to transform by absorbing different flavours.

Ingredients (for 3 portions):

360 gr tofu

80 gr diced speck

500 gr frozen asparagus

2 tablespoons extra virgin olive oil

Black pepper and salt

3 falafel (I bought them)

1 tablespoon smashed avocado with lime

30 gr sourdough wholemeal bread

In a large pan, add the oil and the speck.

Cook for 3 minutes, then add the diced tofu. For better results, leave to tofu wrapped in kitchen paper with a weight on top for at least 30 minutes (this will remove the excess of water, and the tofu will be more crispy).

After 3 minutes, carefully turn the tofu.

Then, add the asparagus cut in 3 pieces. Add salt and pepper.

Toss, cover with a lid on gentle heat for 6 minutes.

Remove the lid and let the excess of water evaporate.

Serve with falafel, avocado and bread.