Hello lovelies, it's spring and I'm looking forward to all the colourful salads we can finally enjoy again. Today I have just the right recipe for it: 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 favourite tofu. You can find the previous two recipes from last year here: cheesecake with silken tofu and autumn lasagne with pumpkin and feto.
The “protagonists” of my last two recipes were silken tofu and FETO. This time it's the classical tofu natur or the smoked tofu that dress up in their prettiest spring robe with a pistachio crust. Together with the roasted green asparagus, the many fresh herbs and the crisp vegetables, the salad becomes a true indulgence – perfect for Easter, a brunch or simply a healthy everyday meal!
Tofu with a crunchy pistachio crust
With the tofu you can use either the smoked tofu or the natural tofu. I like the smoked tofu very much, but I find that the delicate herb marinade and the pistachio crust come across even better with natural tofu. Just try out for yourself which you prefer. The tofu first goes into a savoury marinade of olive oil, lemon and fresh herbs, then gets its crust of ground pistachios, breadcrumbs and lemon zest. Whatever is left of the crust I simply roast alongside and scatter over the salad as an aromatic topping.
Fresh spring salad with green asparagus
I'm especially excited about the fresh herbs that are finally growing again. I could even pick chive, oregano and rosemary from my garden – that makes every dish taste even better and more aromatic. Into the salad go leaf lettuce, carrots, radishes, cocktail tomatoes, cucumber, fennel and spring onions, along with the briefly roasted green asparagus. It's all brought together by a fresh herb dressing with white balsamico, lemon and a touch of maple syrup.
Don't be intimidated by the long list of ingredients – the salad and the delicious tofu are prepared very quickly and you'll have a balanced meal on the table in no time. The pistachio crust that is left over makes a wonderful topping; it tastes especially aromatic with the herbs. You can serve the salad with fresh bread, you don't really need much more – but you do need something to mop up the delicious herb dressing off your plate at the end!
I hope I can make you crave a big bowl of salad, plenty of fresh herbs, the first asparagus and of course the fine tofu with this spring salad and tofu with pistachio crust. If you like crispy tofu on a bed of greens, my crispy tofu salad with matcha-sesame dressing is right up your street. The pistachios come back as a gremolata in my creamy green asparagus soup with pistachio gremolata, and if you love asparagus and tofu, you should definitely try my creamy spring pasta with asparagus and tofu too. Give it a try and let me know how you liked the recipe!
**This blogpost was created in collaboration with Taifun Tofu – the recipes are my own. *
