Spring salad with crispy tofu, asparagus & strawberries

Step 1 of 10: 

 

Press the tofu first. Either use a tofu press or place the tofu on a deep plate or in a Tupperware container, put a plastic chopping board or o.ae. on top, weigh it down with a few cookbooks or storage tins, leave it to rest or press for just under 20 minutes, then pat the tofu dry with kitchen paper and cut it into evenly sized strips.

Step 2 of 10: 

 

Mix a marinade of tamari sauce, honey, ginger, and garlic, then place the tofu in it in the fridge for 1-2 hours or overnight – turning occasionally if possible. 

Step 3 of 10: 

 

For the salad, first peel the asparagus, trim off the woody ends, and wash it. Cut the asparagus into bite-sized pieces and place in a pot of salted water – set aside briefly.

Step 4 of 10: 

 

Halve the hazelnuts and toast them in a Frying Pan without adding any oil.

Step 5 of 10: 

 

Then mix all the ingredients for the dressing and season with salt & pepper to taste.

Step 6 of 10: 

 

Wash and hull the strawberries, then slice them. Wash the lamb’s lettuce and, ideally, spin it dry in a salad spinner. Peel the kohlrabi, halve it, and cut it into wafer-thin slices. Peel the shallot and cut it into fine slices. Shave the pecorino into thin slices. Toss the lamb’s lettuce, strawberries, kohlrabi, shallots, and pecorino in a salad bowl with the olive oil and a pinch of salt and pepper. 

Step 7 of 10: 

 

Now scatter the hazelnuts over the salad. 

Step 8 of 10: 

 

Now bring the asparagus to the boil and cook for just under 10 minutes, until al dente. Meanwhile, mix the breadcrumbs with the sesame seeds in a deep plate and coat the marinated tofu strips in it. 

Step 9 of 10: 

 

Heat the coconut oil in a large Frying Pan and fry the tofu strips in it for 2-3 minutes on each side. 

Step 10 of 10: 

 

Fold the cooked asparagus pieces into the salad and generously spoon the yogurt-mint dressing over the top. Arrange the spring asparagus salad on plates and serve with the crispy, still-warm tofu.