1/3 lb. Hodo Firm Tofu, cut into ½” cubes
1/3 lb. Asparagus, cut into ½” slices
3 oz. Monterey Jack Cheese, grated
Pinch Sea Salt
2 Tbsp. Soybean oil
2 tsp. Parsley, roughly chopped
2 Tbsp. Water
2 Tsp. Butter
Preheat oven to 375 F. Cut asparagus and tofu and set aside. In a medium bowl, beat eggs with water, salt and pepper. In a 12” heavy sauté pan, heat the soybean oil on medium high heat. Carefully put the tofu in the pan in 1 layer. Allow to brown on one side. Turn over and brown on the other side. Add the asparagus and toss for 2 minutes. Drain excess oil and season with salt.
With the tofu and asparagus still in the pan, on medium high heat, add the butter and heat until sizzling. Add beaten eggs. Cook eggs until partially set and add parsley and cheese. Place pan in hot oven and cook for 10 to 15 minutes. Once cooked, let rest for five minutes before serving. Enjoy!