John Myers
Ingredients for 4 servings:
- 1 kg white asparagus
- 500 g waxy potatoes
- 200 g smoked tofu
- 100 g margarine, vegan
- 30 g flour
- 300 ml vegetable stock
- 300 ml soy cream (Soy Cream Cuisine)
- 1 tsp mustard
- 4 stalk(s) spring onion(s)
- 1 tbsp lemon juice
- 1 pinch of turmeric
- 1 pinch of cayenne pepper
- nutmeg
- Salt
- pepper
- Cheese, grated, vegan
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
Vegan
Peel the potatoes, boil in salted water, and slice. Peel the fresh asparagus, halve it, and cook it with a squeeze of lemon for 15-20 minutes until al dente. Cut the smoked tofu into small cubes and fry in a pan with the sliced spring onions. Sauté the flour and margarine in a saucepan. Gradually stir in the vegetable stock. Mix in the cream and season with lemon juice, mustard, and spices. First, spread the cooked potato slices in a shallow baking dish, then sprinkle half of the tofu over the slices. Then add the asparagus and the rest of the tofu. Pour the hollandaise mixture evenly over the potatoes and asparagus, and finish with grated vegan cheese, if desired. Bake at 200°C (400°F) for about 20-25 minutes until golden brown.
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