Creamed Asparagus and Tofu — Brunch, Lunch or Supper


There are so many ways to serve creamed asparagus and each one is super delicious!  If you are asparagus lovers like we are, it will hit the spot for brunch, lunch or supper.  The quick and easy Everyday Creamy Sauce is a primary ingredient in all these recipes with the addition of garlic powder and a bit of nutritional yeast flakes.  These are simple dishes to make.  The Creamed Asparagus and Tofu Muffins have several steps to bring it all together at once, so read through the recipe and get everything ready before actually starting.



Here are two additional options that are fast and simple:

Option 1:  Blend up the creamy sauce and thicken on the stove while you are boiling some angel-hair pasta.  When the sauce has thickened, remove from the heat and cover while you steam that beautiful asparagus for 3-5 minutes depending on the size of the stalks.  The large stalks are tender, delicious, and juicy; don’t pass them by just because they are bigger!   I like to snap the spears in half and let them separate themselves.  (Those bottoms can be peeled and saved for soup.)  Add a salad of beautiful greens and tomatoes.  Twenty minutes should get it on the table!



Option 2:  Cut the asparagus into 1 – 1 1/2 inch lengths and serve creamed over whole-wheat toast for a yummy, lite supper meal, or substitute peas for the asparagus in this dish.  For a heartier version, add diced carrots and cubed, seasoned, and sautéed tofu.



Hope you enjoy these treats as much as we do.  Asparagus grows all around where we live and it is on our table as often as possible while it is fresh and available for a good price.


Creamed Asparagus and Tofu — Brunch, Lunch or Supper

Servings: 6
Prep Time: 25-30 minutes
Cook Time: included in the prep time



English Muffins

Avocado, opt.

1/2 pkg of firm tofu

Creamy Sauce


For the Sauce:

1 cup hot water

1 cup raw cashews

1 tbsp McKay’s Vegan Chicken-Style Seas –to make your own see  Chicken-Style Seasoning

2 tsp flour

1 tsp nutritional yeast flakes

1/2 teas onion powder  &  salt (or to taste)

1/4 teas celery salt  &  garlic granules or powder

2 cups hot water

  1. Wash and prep asparagus and set aside for steaming.
  2. Make the creamy sauce according to directions.
  3. Drain the tofu and cut  in half through the short side, press lightly between paper towels.
  4. Cut in slices that are  just a little thicker than 1/4″.
  5. Lay in frying pan on med-low and simmer without oil to absorb extra moisture and firm up the tofu, checking to make sure it doesn’t stick*.  Do not want to “fry it crispy”.  It should be firm, but still soft enough to cut easily.
  6. Sprinkle lightly with some chicken-style seasoning over the top sides.  After the under sides are cooked,  carefully turn tofu and cook briefly on the top side.
  7. While the tofu is cooking, steam the asparagus for 4-6 minutes depending on the size of the spears.  This will go faster if you only use about an inch of water inn your steamer.
  8. Put your English Muffins in the toaster to toast lightly, not hard or crispy.
  9. Assemble as follows:  English muffins, sliced avocado, opt., several asparagus spears, a little sauce to hold everything in place, a slice of tofu, and a final scoop of sauce.

For the Sauce:

  1. Combine all but last two cups of water in blender cup and blend until smooth as cream. If you don’t have a very powerful blender just blend longer, or blend briefly to break up nuts and then let the nuts stand in the water for 5-10 minutes before blending. —Always release the vent cap when using hot water.
  2. Add remaining water to blender and mix briefly.
  3. Pour into saucepan and bring to a boil over medium heat, stirring until thickened. It will thicken more as it stands.
  4. Cover and set aside.


*If your nonstick fry pan is too old and wants to stick, just wipe it lightly with some olive oil, but not enough to fry your tofu.