This was our first asparagus of the season. It was so nice in this light spring salad.

Asparagus Salad with Tofu Pieces

Serving Size: 4


  • 150 grams tofu, cut in small squares
  • 2 Tbs. oil
  • 250 grams asparagus
  • 150 grams frozen peas, thawed
  • a few lettuce leaves, shredded
  • 1/4 cup soy yogurt
  • 1 Tbs. Italian salad seasonings
  • lemon juice
  • pinch of paprika powder
  • strawberries as garnish
  • lemon verbina or chervil as optional garnish


  1. Press the tofu on a paper towel to absorb as much liquid as possible.
  2. Cut the tofu into small squares and saute in the oil until each side is crispy and golden.
  3. Remove from the oil and drain.
  4. Thaw the peas.
  5. Clean the asparagus and cook al dente.
  6. Make a salad sauce from the soy yogurt, Italian seasonings and lemon juice.
  7. Cut the lettuce leaves in very fine shreds.
  8. Place a portion of the lettuce in the bottom of the serving dish or glass.
  9. Sprinkle a handful of peas over the lettuce.
  10. Give each salad 4 or 5 pieces of tofu.
  11. Slice the asparagus into bite sized pieces and add to the salad.
  12. Drizzle a bit of the dressing over the salad.
  13. Top with a strawberry and either a twig of lemon verbena or chervil.


Inspired by Koken genieten – Maart 2009