Zesty Lemon Tofu & Asparagus Spring Fling: A Salad Sensation

Zesty Lemon Tofu & Asparagus Spring Fling: A Salad Sensation

18 May 2025

Zesty Lemon Tofu & Asparagus Spring Fling: A Salad Sensation

Hello, fellow food adventurers! As the days get longer and the sun shines brighter, it's time to ditch the heavy winter meals and embrace the freshness of spring. I'm thrilled to share my current obsession: a delightful Asparagus Salad with Lemon Tofu that's bursting with flavor, texture, and all things good!

This isn't your average boring salad. We're talking tender asparagus, crisp lettuce, spicy radishes, and a creamy dill dressing that'll have you licking the bowl. And the star of the show? Baked lemon tofu that's both chewy and crispy – the perfect protein punch to keep you full and satisfied. It's so good, you won't believe it's also incredibly healthy!

The Magic of Ingredients:

  • Lemon Tofu: Extra-firm tofu, marinated in lemon juice, zest, nutritional yeast, and a touch of oregano and garlic powder, then baked to perfection. It's a flavor explosion in every bite!

  • Creamy Dill Dressing: Cashews or sunflower seeds, soaked and blended into a luscious dressing with lemon juice, capers, white miso, nutritional yeast, and a generous amount of fresh dill. It's tangy, herby, and utterly divine.

  • Spring Vegetables: Fresh asparagus, crisp lettuce, and crunchy radishes – the perfect trio to capture the essence of spring.

  • Quick-Pickled Red Onion: Thinly sliced red onion, quickly pickled in lemon juice for a mellow tang. Because nobody wants an overpowering onion flavor!

Why You'll Love This Salad:

  • Easy to Make: This recipe is so simple, even a kitchen newbie can whip it up.

  • Packed with Flavor: The lemon, dill, and spices create a symphony of flavors that will dance on your taste buds.

  • Healthy and Nutritious: It's loaded with plant-based protein, vitamins, and fiber, making it a guilt-free pleasure.

  • Make-Ahead Friendly: The tofu and dressing can be prepped in advance, making it perfect for busy weeknights or meal prepping.

  • Customizable: Feel free to swap out the vegetables or herbs to your liking. Get creative and make it your own!

Tips for Salad Success:

  • Press Your Tofu: This is key to getting the best texture. Press out as much water as possible before marinating.

  • Soak Your Nuts/Seeds: Soaking them ensures a creamy, smooth dressing.

  • Don't Skip the Nutritional Yeast: It adds a subtle cheesy flavor that's a game-changer.

  • Season to Taste: Taste as you go, and adjust the lemon, salt, and pepper to your preference.

Variations and Substitutions

  • Nut-Free: Use sunflower seeds instead of cashews for the dressing.

  • Oil-Free: Skip the olive oil on the tofu and asparagus (just note they may be a little drier).

  • Herb Swap: Not a fan of dill? Try fresh basil or parsley instead.

  • Veggie Variety: Use any vegetables you have on hand. Bell peppers, cucumbers, or zucchini would all be great additions.

How to Serve

This salad is fantastic on its own as a light meal or you can make it into a more substantial affair by pairing it with some crusty bread or roasted potatoes.

Zesty Lemon Tofu & Asparagus Spring Fling Recipe

Yields: 2-4 servings Prep Time: 30 minutes Cook Time: 30 minutes

Ingredients

For the Lemon Tofu:

  • 400g extra-firm tofu, pressed and cubed
  • 60ml lemon juice and zest of 1 small lemon
  • ½ tsp fine salt
  • ¼ tsp fine black pepper
  • 2 tbsp nutritional yeast
  • ½ tsp dried oregano, crushed
  • ½ tsp garlic powder
  • 1 tbsp olive oil (optional)

For the Dill Dressing:

  • 130g cashews or sunflower seeds, soaked
  • 30ml lemon juice
  • 1 tbsp capers
  • ½ tbsp white miso paste
  • 1 tbsp nutritional yeast
  • 10g fresh dill, chopped
  • Salt and pepper to taste

For the Salad:

  • 200g asparagus, trimmed
  • ½ red onion, thinly sliced
  • 1 head of Gem lettuce, washed and chopped
  • 12 radishes, thinly sliced

Instructions

Lemon Tofu:

  1. Preheat oven to 200°C (390°F).
  2. In a shallow dish, combine cubed tofu with the remaining lemon tofu ingredients. Marinate for at least 30 minutes (or overnight).
  3. Spread the tofu on a baking tray and bake for 15 minutes, flipping halfway through.

Dill Dressing:

  1. Drain the soaked cashews/seeds.
  2. Combine all dressing ingredients in a high-speed blender. Add just enough water to achieve a smooth, creamy consistency.
  3. Taste and adjust seasoning as needed.

Salad:

  1. Quick pickle red onion by combining it with the lemon juice and set aside.
  2. Arrange the asparagus on one side of the baking tray, drizzle with olive oil, and bake alongside the tofu for the last 10 minutes until tender.
  3. Chop salad leaves and slice radishes.
  4. Once tofu and asparagus are cooked and slightly cooled, arrange all salad ingredients on a serving platter.
  5. Drizzle with dill dressing and serve immediately.

Notes

  • Soak cashews/seeds in boiling water for 20-30 minutes or in room temperature water for a few hours.
  • For extra crispy tofu, you can pan-fry it in a little oil instead of baking.

And there you have it! A delicious, healthy, and vibrant salad that will brighten any day. I hope you enjoy this recipe as much as I do. Happy cooking!

If you make this recipe please tag me on Instagram using the #SunnyGreensKitchen hashtag and @SunnyGreens. I love seeing your takes on my recipes!