Prepare mise en place: press excess water from the tofu if it feels very wet (light press with paper towels for 5 minutes). Crumble the tofu with your hands into pea-to-quarter sized pieces — this creates a scramble texture that holds together a bit when cooked. Halve the cherry tomatoes, trim and chop the asparagus, mince the shallot and garlic, and finely chop the chives and parsley. Slice the cooked polenta into 1/2" rounds if not already sliced.

Season the crumbled tofu: in a bowl mix the tofu with turmeric, nutritional yeast, a pinch of salt and a few grinds of black pepper. The turmeric gives color and a warm scent while nutritional yeast provides that savory, slightly cheesy backbone — pre-seasoning helps the flavors penetrate the curds before they hit the pan.

Toast the polenta slices: heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Add polenta slices in a single layer and cook 3–4 minutes per side until golden and crisp. Toasting gives the polenta a pleasant crunchy exterior that contrasts the soft scramble and also caramelizes surface starches for deeper flavor. Transfer to a warm plate and keep in a low oven (90–100°C / 200°F) while you finish other components.

Start the asparagus: in the same skillet (wipe excess oil if there’s too much), add 1 teaspoon olive oil and set heat to medium-high. Add chopped asparagus with a pinch of salt and sauté 2–3 minutes until bright green and just tender-crisp. Cooking at higher heat for a short time preserves asparagus’ snap and prevents mushiness; you want a little char but still a lively bite. Transfer asparagus to a plate and set aside.

Blister the tomatoes: add the halved cherry tomatoes cut side down to the hot skillet with the remaining 1 teaspoon olive oil and a pinch of salt. Let them cook undisturbed 2–3 minutes so the skin blisters and the flesh softens slightly — this concentrates sugars and adds a roast-like depth. Remove and keep with the asparagus.

Sauté aromatics for the tofu: lower heat to medium, add the remaining tablespoon of oil if needed, then add the minced shallot and sauté 1–2 minutes until translucent. Add the minced garlic and cook 20–30 seconds until fragrant. Gently heating aromatics first extracts their sweetness and builds a flavor base for the tofu without burning the garlic (which turns bitter if overcooked).

Cook the tofu scramble: add the seasoned crumbled tofu to the aromatics and spread it into an even layer. Let it sit undisturbed 1–2 minutes to develop slight color on the bottom (browned bits add savory complexity). Then stir and continue to cook 4–5 minutes, breaking up larger pieces with a spatula until the tofu is heated through and slightly golden in places. Taste and adjust salt and pepper. A little gentle browning creates Maillard flavor and improves both texture and taste.

Bring components together: return asparagus and tomatoes to the pan with the tofu just to reheat and mingle flavors for 30–60 seconds. Sprinkle in the chopped chives and parsley (reserve a pinch for garnish). The short rest in the pan lets the juices from the tomatoes and aromatics marry with the tofu without overcooking the vegetables.

Finish and assemble: place two toasted polenta slices on each plate. Spoon the herbed tofu scramble, asparagus and blistered tomatoes over the polenta. Finish with a squeeze of lemon (optional) to brighten, a crack of black pepper, and the remaining chopped herbs for color and freshness. The lemon will lift the dish and balance the richness from the olive oil and nutritional yeast.

Serve immediately: this dish is best enjoyed right away while the polenta is still crisp and the tofu is warm. Offer extra nutritional yeast, hot sauce, or flaky sea salt at the table for individual seasoning.