116-ounce block of extra firm tofu, drained and pressed
¼tablespoonof soy sauce
3tablespoonsof lemon juice
2tablespoonsof Flora salted vegan butter
Steamed asparaguscut into one-inch pieces
3clovesof garlic cloves
Turn the tofu onto its side lengthwise and cut it into slices. Then, cut those slices into 2 triangles. This should yield about 16 triangles.
In a small bowl, whisk together the soy sauce, lemon juice, and turmeric. Set aside.
In a large frying pan over medium-high heat, heat the Flora vegan butter. Add the onion and asparagus and saute for 1 minute or until onions become tender and translucent. Stir in the garlic and saute for 1 more minute.
Place the tofu slices directly onto the pan (scoot the veggies out of the way with a spatula) and cook for 1 minute on each side or until lightly browned on each side.
Pour in the soy sauce mixture and cook for 3 minutes, flip the tofu slices over and cook for 3 more minutes or until the tofu absorbs all the liquid.