Tofu with Roasted Asparagus and Dill

I know it’s a totally overdone and annoying blogger move to complain about how busy you are. But it’s my blog, and JEEZ I’m busy right now. I have a marathon in 2 weeks, a huge and difficult math test to take in 3 weeks, and I’m trying to get all my kids ready for state testing at work. Plus there’s that little girl I live with who I kind of like to hang out with sometimes. I’m feeling more than a little overwhelmed right now, but I’ll get through it. Baking helps. So does beer.

I’m incredibly grateful that it’s asparagus season, even if a bunch of organic asparagus costs as much as two lattes, I think I honestly get more enjoyment out of asparagus. At least for right now.

I pretty much never buy fresh dill because you have to commit to SO much of it, and I hate it when I only use a tiny bit and find brown slime that used to be dill in the back of the produce drawer a few weeks later. But this time, I planned ahead! I have dilled potato salad in the works which will involve all the dill leftover from this dish!

Speaking of this dish, it’s another one inspired by Super Natural Every Day. I’ve heard that if you change at least three things, you can call a recipe your own. I’m not sure if that’s technically correct in every case, but I did change the protein, the vegetable, some of the fat, and the method of cooking of one of the components, so at least a bit of this is my own (if we’re keeping score).

It’s hard to beat leeks cooked slowly in butter. They kind of smell like In-N-Out (which I guess could be a bad thing, but in this household it’s definitely a good thing). When you combine those with roasted asparagus and fresh dill, you end up with Spring in a bowl, and it’s really quite lovely!

Tofu with Roasted Asparagus and Dill


  • 2 tbsp olive oil, divided
  • 1 16-ounce block extra firm tofu
  • 1 bunch (12-16 spears) asparagus
  • 2 medium leeks, thinly sliced (white parts only), cleaned well
  • 1 tbsp butter
  • salt and pepper
  • 1/4 cup chopped fresh dill


  1. Preheat the oven to 400 F.
  2. Cut the tofu into small cubes.
  3. Heat 1 tbsp of olive oil in a skillet over medium heat and add the tofu. Cook, stirring occasionally, until golden on all sides, 6-8 minutes. Transfer to a plate.
  4. Snap the tough ends off the asparagus and cut into 1-2" lengths. Place them on a rimmed baking sheet.
  5. Drizzle the other tablespoon of oil over the asparagus and roast in the oven until tender (15-20 minutes depending on thickness of asparagus). Remove and let cool slightly.
  6. Heat the butter in the skillet and add add the leeks. Cook over medium-low heat for 7-8 minutes, stirring occasionally, until very soft.
  7. Add the tofu cubes, and asparagus and cook for about a minute. Turn off the heat, add the dill, then add salt and pepper to taste.

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3 comments to Tofu with Roasted Asparagus and Dill

  • It’s amazing how one extra person can make you feel so much busier doing the same things. Especially when that one extra person is a little dependent on you for almost everything.

  • What a lovely and fresh idea for aspraus… A well balanced dish in everything! I’ll have to try it now it’s asparagus season!

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