In a wide, shallow bowl, mix together the gram flour,water, nutritional yeast, seasoning and mustard, if using. Place the breadcrumbs on a plate.
One by one, dip the asparagus spears into the gram flour batter, allowing the excess to run off before rolling them in the breadcrumbs to coat evenly.
Transfer to the oven and bake them for 12 minutes, or until crispy and golden.
To make the béarnaise, place shallots, vinegar, peppercorns, garlic and tarragon sprig into a small saucepan. Heat until bubbling and allow to reduce for a few minuets. Remove from the heat and allow to infuse for 5 minuets
Remove the peppercorns and tarragon from the vinegar mixture and place in a blender along with the tofu, lemon juice, mustard, and some seasoning. With the motor running, gradually pour in the melted butter until you have a smooth glossy sauce. Stir through the tarragon and adjust the seasoning, if necessary.
Transfer the sauce to a clean pan and warm gently, stirring continuously. Serve with the warm asparagus.
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