Description
Crispy vegan asparagus parcels with rice paper, a savoury smoked tofu cream and a fluffy almond filling — served with a sweet mustard dressing. Quickly made in the air fryer or oven, perfect for asparagus season.
Ingredients
- 12 spears green asparagus
- 8 sheets rice paper, square (16 x 16 cm, ~6½ x 6½ inches)*
- 2 1/2 tbsp (20 g) chickpea flour
- 1/3 cup + 1 tbps (100 ml) plant-based milk (e.g. soy)
- Black sesame seeds (optional)
For the almond paste (optional)**
- ⅓ cup (40 g) almond flour, defatted***
- 1/3 cup (80 ml) plant-based milk
- 1 tsp baking powder
- Salt and pepper
For the smoked tofu cream
- 5.3 oz (150 g) smoked tofu (about 2/3 cup crumbled)****
- 1/4 cup (60 g) soy yoghurt
- ¼ tsp salt
- 1 tsp mustard
- ½ tsp white wine or apple cider vinegar
- Black pepper
For the sweet mustard dressing
- 1/4 cup (65 g) wholegrain mustard (or Dijon mustard)
- 3 tbsp maple syrup
- 1 tsp apple cider vinegar
- 1 tbsp white almond butter or cashew butter
- ¼ tsp garlic powder (optional)
Instructions
- Preparation: Lay out all your ingredients. Rinse the green asparagus and remove the woody ends — just snap them off; the asparagus breaks at exactly the right point.
- Make the smoked tofu cream: Blend the smoked tofu with the soy yoghurt, salt, pepper, mustard and vinegar until creamy.
- Mix the soak liquid & almond paste: Stir the chickpea flour into the soy milk in a large, shallow bowl. In a small bowl, combine the almond flour with soy milk, baking powder, salt and pepper.
- Fill the rice paper parcels: Turn one sheet of rice paper in the chickpea milk, let it drip briefly and place it on a flat plate or wooden board.
- Spread ¼ of the almond mixture on the rice paper.
- Dip another sheet of rice paper in the milk and lay it on top.
- Now spread ¼ of the tofu mixture diagonally down the centre. Place three green asparagus stalks in the middle. As soon as the rice paper is soft enough, fold the sides over as snugly as possible. Prepare three more parcels the same way.
- Bake: Optionally brush or spray with oil and sprinkle with sesame seeds. Bake until golden brown in the air fryer (190 °C / 375 °F, 15–17 min) or in the oven (210 °C / 410 °F , 20–23 min).
- Mix the mustard dressing: Meanwhile, stir together all the ingredients for the sweet mustard dressing and serve with the asparagus parcels.
Notes
*If you only have round rice paper, after soaking fold the sides in four times slightly to form a rectangle (Step 4).
**You can also leave out the almond paste (Step 5) and simply layer two soaked rice paper sheets on top of each other. The end result then won't have such a dough-like look — it will be slightly translucent instead.
***Make sure the almond flour is defatted. Non-defatted almond flour or ground almonds won't work, as they don't absorb enough liquid.
****Use a slightly softer smoked tofu, since the smoked tofu cream becomes too crumbly or dry with very firm tofu.