Ingredients
Directions
In a large stockpot over medium heat, add the shallots and garlic, cooking until fragrant, about one minute.
Add asparagus, season with optional salt and pepper, and cook until slightly charred, about 5 minutes.
Add veggie broth and simmer, covered, until asparagus is very tender but still green, about 7 minutes.
Transfer mixture into a blender (you may want to first allow the broth and veggies to cool just a bit). Add the tofu. Blend until creamy.
Season with salt and pepper to taste.
Garnish with optional chives and dill.
Chef's Notes
Substitutions
Substitute white or yellow onion for shallots.
Use a teaspoon of garlic powder in place of garlic cloves.
Instead of dill or chives, try shaved vegetables, sautéed shallots, or cashew cream drizzled on top.
Prep Ahead
Cut the asparagus ahead of time and store in the refrigerator in an airtight container in the refrigerator for up to 2 days before making this recipe.
Storage
Store in the refrigerator in an airtight container for up to 5 days or in the freezer for up to 3 months.
Ingredients
Directions
In a large stockpot over medium heat, add the shallots and garlic, cooking until fragrant, about one minute.
Add asparagus, season with optional salt and pepper, and cook until slightly charred, about 5 minutes.
Add veggie broth and simmer, covered, until asparagus is very tender but still green, about 7 minutes.
Transfer mixture into a blender (you may want to first allow the broth and veggies to cool just a bit). Add the tofu. Blend until creamy.
Season with salt and pepper to taste.
Garnish with optional chives and dill.