Seared Tofu and Veggies in Lemongrass Coconut Broth
1 tsp earth balance
1 stalk scallions, finely chopped (optional)
1 lemongrass stalk, thick outer layer removed and finely diced
1/2 cup low sodium vegetable broth
1/4 cup "lite" coconut milk (from a can)
1/4 tsp red pepper flakes
1/8 - 1/4 tsp curry (optional)
pinch of sea salt
1.5 oz extra firm tofu, pressed and cut into two thinner pieces
handful of thin asparagus stalks, tough ends removed and cut in half
1 large carrot, cut into thick strips
1-2 oz crusty bread
Melt butter in a small saucepan over medium heat and add in lemongrass and scallions. Cook 1-2 minutes. Add in broth and coconut milk and curry if using. Bring to a boil and then simmer while you prep the other ingredients.
Preheat the oven to 400F. Spray a small pan with cooking spray or olive oil and place over medium high heat. Once the oil is hot, set tofu in the pan. Sear for approx 30 sec each side until golden brown. Toss asparagus and carrot in approx 1 tsp olive oil to coat. Assemble asparagus, carrot, and tofu on a parchment- or foil-covered baking sheet. Sprinkle with salt and fresh black pepper. Bake/roast for 20 minutes or until asparagus and carrots are nicely browned. Stir broth mixture occasionally and reduce heat if necessary.
Set tofu and veggies in a bowl and pour broth over. Finish off with thin slices of bread to soak up the extra broth. Enjoy!