WWW.FREI-STYLE.COMSpring salad and tofu with pistachio crust
Ingredients
Tofu:
- 2 x smoked tofu or natural tofu
Marinade:
- 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 syrup
- Salt
- Pepper
Salad:
- 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)
Asparagus:
- 500 gr 18 oz. green asparagus
- 1-2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- Pinch of sugar
- Salt
- Pepper
Equipment: Baking oven, Ovenproof dish, Pan, Blender
Instructions
Tofu:
- 1.Place the tofu in an ovenproof dish
- 2.For the marinade finely chop the herbs and mix all ingredients
- 3.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)
- 4.Preheat the oven to 200°C (392°F)
- 5.Put all ingredients for the pistachio crust into a mixer and roughly chop them
- 6.Cover the tofu with it and add 2-3 Tbsp of the marinade
- 7.Add the rest of the pistachio mixture inside the dish, it will later be used as a topping
- 8.Bake the tofu for about 20 minutes
Asparagus:
- 1.Wash the asparagus, cut off the hard ends and chop it into 4cm (2“) large pieces
- 2.Heat up the olive oil in a pan, add the asparagus and roast for about 7-10 minutes
- 3.Deglaze with lemon juice and sugar, season with salt and pepper – place aside
Dressing:
- 1.Chop the herbs and the spring onions
- 2.Put all ingredients into a jar and shake well
- 3.Alternatively mix them well with a mixer or hand blender
Salad:
- 1.Wash the salad and chop the vegetables
- 2.Serve everything in a large bowl
- 3.Add tofu and asparagus
Notes
You can add warm or cold tofu to the salad, both taste delicious. It is best to marinate the tofu the evening before, covered in the fridge, so the herb marinade really soaks in. Simply roast the leftover pistachio crust alongside and scatter it over the salad as an aromatic topping. Out of asparagus season, green beans or sugar snap peas work just as well instead of green asparagus.
Nutrition per serving: 340 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook