Hello lovelies, it’s spring and I’m looking forward to many colorful salads that we can finally enjoy again. Today I have a suitable recipe for this: Spring salad and tofu with pistachio crust. I was able to create this recipe in a renewed collaboration with Taifun Tofu*, which makes me very happy as this is my favorite tofu. You can find the previous two recipes from last year here: Cheesecake with silken tofu and autumn lasagne with pumpkin and feto. 

Frühlings-Salat und Tofu mit Pistazienkruste

The “protagonists” of the last two recipes were silken tofu and FETO from Taifun. This time it’s the classical tofu or smoked tofu. This one is dressing up and getting ready for some salad with its prettiest pistachio crust as a spring robe.  The salad with roasted asparagus, the many fresh herbs and the fresh and crispy vegetables is a true indulgence. It’s perfect for Easter, a brunch or just a healthy everyday meal!

Frühlings-Salat und Tofu mit Pistazienkruste

I’m especially excited about the fresh herbs that are now finally growing again. I already found chive, oregano and rosemary in my garden. This makes every dish taste even better and more aromatic.

With tofu you can use both the smoked tofu and the natural tofu. I like the smoked tofu very much, but I believe that the herby marinade and the pistachio crust are even stronger to taste with natural tofu. Just try out for yourself what you like better.

Frühlings-Salat und Tofu mit Pistazienkruste


And here is the recipe for spring salad and tofu with pistachio crust: 

Frühlings-Salat und Tofu mit Pistazienkruste
5 from 1 vote

Spring salad and tofu with pistachio crust

A large, colorful salad with many fresh herbs, that makes you look forward to spring! Tofu with pistachio gives it a special taste!
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
drucken pinnen


  • 2 x Taifun smoked tofu or natural tofu
  • 70 ml 1/3 cup olive oil
  • 3-4 Tbsp mixed fresh herbs e.g. basil, thyme, chive, rosemary, oregano
  • 1 Tbsp lemon juice
  • Salt & Pepper
Pistachio crust:
  • 40 gr 1/3 cup peeled pistachios
  • 20 gr 1/4 cup breadcrumbs
  • Zest of 1/2 lemon
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • Pinch of pepper
Herb dressing:
  • 3 Tbsp white balsamico or apple cider vinegar
  • 3-4 Tbsp mixed fresh herbs e.g. basil, thyme, chive, rosemary, oregano
  • 1 spring onion
  • Juice & zest of 1/2 lemon
  • 4 Tbsp olive oil
  • 1 Tbsp maple sirup
  • Salt
  • Pepper
  • 200 gr 7 oz. leaf salad (e.g. lettuces)
  • 2-3 carrots
  • 1 bunch of small radish
  • 10 cocktail tomatoes
  • 1/2 cucumber
  • 1/2 Fennel
  • 1-2 spring onions
  • Microgreens cress
  • 500 gr 18 oz. green asparagus
  • 1-2 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • Pinch of sugar
  • Salt
  • Pepper


  • Place the tofu in an ovenproof dish
  • For the marinade finely chop the herbs and mix all ingredients
  • Cover the tofu with it, marinade as please, I would marinade it for at least 1-2 hours – you can also marinade it overnight (covered in the fridge)
  • Preheat the oven to 200°C (392°F)
  • Put all ingredients for the pistachio crust into a mixer and roughly chop them
  • Cover the tofu with it and add 2-3 Tbsp of the marinade
  • Add the rest of the pistachio mixture inside the dish, it will later be used as a topping
  • Bake the tofu for about 20 minutes
  • Wash the asparagus, cut off the hard ends and chop it into 4cm (2“) large pieces
  • Heat up the olive oil in a pan, add the asparagus and roast for about 7-10 minutes
  • Deglaze with lemon juice and sugar, season with salt and pepper – place aside
  • Chop the herbs and the spring onions
  • Put all ingredients into a jar and shake well
  • Alternatively mix them well with a mixer or hand blender
  • Wash the salad and chop the vegetables
  • Serve everything in a large bowl
  • Add tofu and asparagus


You can add warm or cold tofu to the salad, both tastes delicious.

Don’t be intimidated by the long list of ingredients. The salad and the delicious tofu are prepared very quickly and you have a balanced meal on the table. And the tofu will be guaranteed to please everyone.

Frühlings-Salat und Tofu mit Pistazienkruste

The pistachio crust that is left over can be used as a topping for the salad, which tastes especially aromatic with the herbs. You can serve the salad with fresh bread, you don’t really need much more. But that’s perfect for absorbing the delicious and fresh herb dressing off your plates!

I hope I was able to make you want a large bowl of salad, fresh herbs, the first asparagus and of course the fine tofu with this spring salad and tofu with pistachio crust.You should give it a try and let me know if you liked this recipe!

Love, Verena

*This blogpost was created in collaboration with Taifun Tofu – the recipes are my own. 

This post is also available in: deutsch

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