Don't miss another issue…      Subscribe

Asparagus and Tofu with Indian Spices


Lots of flavors, lots of textures. You will love this Indian-inspired dish that's packed with yumminess and goodness.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


2 teaspoons cumin seeds
2 teaspoons fennel seeds
16 ounces tofu
cut into bite-size chunks, 1 pound
to taste
1 ½ tablespoons olive oil
divided, or other vegetable oil
1 large onions
5 cloves garlic
or to taste, finely chopped
1 hot chili peppers
or to taste, freshly and finely chopped
1 tablespoon ginger
freshly and finely chopped
1 ½ pounds asparagus
about 1 1/2 bunches, trimmed, cut into 1-inch pieces
½ cup coconut milk
cup cilantro
freshly and coarsely chopped


Add cumin and fennel seeds in a small dry skillet, toast and stir often over medium heat until fragrant and starting to brown, 3 to 4 minutes.

In a coffee grinder, or with a mortar and pestle, finely grind the toasted spices.

Add tofu pieces, 1½ teaspoons of the spice mixture and ¼ teaspoon salt in a large bowl, and toss until well coated and mixed.

Heat 1 tablespoon oil in a large nonstick skillet over medium high heat. Stir in the tofu and cook, stirring often, until browned, about 6 minutes. Transfer to a plate.

Reduce heat to medium and swirl in the remaining ½ tablespoon oil along with the onion, garlic, chili, and ginger. Cook and stir frequently until softened, about 3 minutes.

Stir in the asparagus, sprinkle the remaining spice mixture over and keep cooking and stirring for 2 minutes.

Pour in coconut milk and salt to taste, and simmer for 2 minutes or more.

Bring the browned tofu back to the pan and cook until the tofu is just cooked through and the asparagus is tender-crisp, 2 to 3 minutes more.

Sprinkle fresh cilantro leaves on top. Serve warm with rice or quinoa or any your favorite cooked grain.


* not incl. in nutrient facts

Add review





I am very happy to read your articles it’s very useful for me, and I am completely satisfied with your website. All comments and articles are very useful and very good.

Your blog is very attention-grabbing. I am loving all of the, in turn, you are sharing with us.

over 11 years ago

Im confused is there chicken in this recipe? Not in ingredient list but mentions in directions. I think its a typo yes?

about 5 years ago

Thank you so much for your comment! I just edited the recipe. It should be tofu pieces instead of chicken. Happy Cooking :)


Awesome im actively cooking andthe step about onion is missing. Im gonna saute before the tofu prob where it goes ;) excited for finished dish

about 5 years ago

Never mind! Reread recipe ;)

Great to hear that you are actively cooking, which has been lacking nowadays. I guess that things have become too convenient, so lots of people even don't know what truly matters anymore, such as cooking and eating together as a family at the dinner table every day. I hope that you enjoyed the dish, and will be able to find more recipes here that you like :)


Sorry for all the comments... just made this... absolutely delicious! Will be sharing on IG. Loved the combo of the fennel amd cumin... so fragrant and yummy. The touch of coconut cream made it so silky. I ended up having to cook the veggies longer than the suggested time at the various steps. Overall a great recipe i would definitely make again.

about 5 years ago

Nutrition Facts

Serving Size 316g (11.1 oz)
Amount per Serving
Calories 26757% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 6g 26%
Sugars g
Protein 31g
Vitamin A 29% Vitamin C 28%
Calcium 51% Iron 41%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed