Spring salad with crispy tofu, asparagus & strawberries

Step 1 of 10: 

 

First, press the tofu. Either use a tofu press or place the tofu in a deep plate or container, top it with a plastic cutting board or similar, and weigh it down with a few cookbooks or jars. Let it press for about 20 minutes, then pat the tofu dry with paper towels and cut into equal-sized strips.

Step 2 of 10: 

 

Mix a marinade of tamari sauce, honey, ginger, and garlic. Place the tofu in the marinade and refrigerate for 1-2 hours or overnight – turn occasionally if possible. 

Step 3 of 10: 

 

For the salad, first peel the asparagus, trim the woody ends, and wash. 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 pan without adding any oil.

Step 5 of 10: 

 

Then whisk all the ingredients for the dressing together and season with salt & pepper.

Step 6 of 10: 

 

Wash and hull the strawberries, then slice them. Wash the lamb's lettuce and spin dry, preferably using a salad spinner. Peel the kohlrabi, halve it, and cut into wafer-thin slices. Peel the shallot and cut into fine rings. Shave the pecorino into thin slices. Combine 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 a boil and cook for about 10 minutes until al dente. Meanwhile, mix the breadcrumbs with the sesame seeds in a deep plate and coat the marinated tofu strips in the mixture. 

Step 9 of 10: 

 

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

Step 10 of 10: 

 

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