Asparagus-Tofu Breakfast Custard Bake

• 220 g (about 1 generous cup extra-firm tofu, drained) — Extra-firm tofu prepared with nigari
• 50 g (3 tbsp plus 1 tsp unsweetened soy milk) — Unsweetened soy milk
• 25 g (1 tbsp plus 1 3/4 tsp almond butter) — Unsweetened unsalted almond butter
• 100 g (about 6 thin asparagus spears, trimmed) — Raw green asparagus spears
• 5 g (about 1 tbsp plain nutritional yeast) — Plain nutritional yeast flakes
• 5 g (2 tbsp snipped fresh chives) — Fresh chives
• 3 g (about 2/3 tsp olive oil) — Extra-virgin olive oil
• 0.5 g (scant 1/8 tsp fine salt) — Fine salt
• 0.2 g (small pinch ground black pepper) — Ground black pepper

Method

1. 1Heat the oven and oil the ramekinsPreheat the oven to 400°F (205°C). Brush all 3 g olive oil over the inside of two shallow oven-safe ramekins, each holding at least 250 ml, and put them on a sheet pan.5 min · 400°FLook for: Both ramekins are lightly coated with oil, and the oven is fully heated before baking.Safety: Use oven-safe ramekins without cracks and leave space around them on the tray.
2. 2Finely cut the asparagusWhile the oven heats, wash and trim the asparagus before weighing 100 g. Slice the stems into 3 mm rounds and cut the tips into 1 cm pieces. Snip all the chives finely.2 minLook for: The asparagus pieces are small enough to soften inside the custard without precooking.Safety: Keep the board stable and discard woody asparagus ends before weighing.
3. 3Blend the savory tofu custardDrain and pat the tofu dry. Blend 220 g tofu, 50 g soy milk, 25 g stirred almond butter, 5 g nutritional yeast, 0.5 g fine salt, and 0.2 g black pepper for 1 minute, stopping to scrape once.2 minLook for: The tofu base is smooth, thick, and spoonable with no dry nutritional-yeast flecks.Safety: Switch the blender off before scraping the jug.
4. 4Fill the two ramekinsFold all the asparagus and chives into the blended tofu custard. Divide every spoonful between the oiled ramekins and smooth the tops; keep the depth no greater than 3 cm.1 minLook for: Both ramekins hold equal portions and the asparagus is evenly dispersed.Safety: Do not overfill; use the sheet pan to carry the ramekins together.
5. 5Bake until hot and lightly setBake at 400°F for 20 minutes. Check the center of each ramekin reaches 165°F and the asparagus yields to a knife tip; bake for a few minutes longer if needed.20 min · 400°FLook for: The edges are lightly golden, the center is hot without a liquid layer, and the custard remains soft enough to spoon.Safety: Use oven mitts and a clean thermometer; both the ramekins and filling retain heat.
6. 6Rest and serve in the ramekinsRest both ramekins on a heat-safe surface for 5 minutes. Serve both as one breakfast, spooning the custard directly from the dishes.5 minLook for: The custard settles slightly and holds a soft spoonful without becoming firm or sliceable.Safety: Warn diners that the ramekins remain hot, and refrigerate leftovers within 2 hours.