Warm asparagus salad with spicy tofu crumble

salad starter
Total: 30 min. | Active: 30 min.
vegan, lactose-free

A great combination of crunchy asparagus with delicate roasted flavours, a dash of lemon juice for a pleasant freshness, and a spicy tofu crumble that gives the dish a particularly flavourful touch – all in all, a real treat for the tastebuds!

Recommended by:
Joel & Muriel

Ingredients

for 4 people

Bulgur wheat
4 dl water
½ tsp salt
200 g bulgur
2 bunch dill, finely chopped
1 bunch basil, finely chopped
1 bunch flat-leaf parsley, finely chopped
Asparagus
2 tbsp olive oil
1 kg green asparagus, cut into sticks approx. 4 cm long
½ tsp salt
Tofu crumble
200 g tofu, crumbled
¼ tsp salt
1 tsp onion powder
1 tsp dried oregano
1 tbsp olive oil
1  lemon, use only half of the juice
To serve
4 tbsp unsalted, shelled pistachios, coarsely chopped
1  lemon, the whole juice

How it's done

Bulgur wheat

Place the water and bulgur wheat in a pan, bring to the boil, season with salt. Reduce the heat, simmer for approx. 10 mins. until soft. Transfer the bulgur wheat to a bowl and allow to cool slightly. Add the herbs, mix.

Asparagus

Heat the oil in a frying pan. Add the asparagus, stir fry for approx. 5 mins., season with salt.

Tofu crumble

In a bowl, mix the tofu with all the other ingredients up to and including the lemon juice.

To serve

Serve the asparagus with the herby bulgur wheat. Sprinkle the pistachios with the tofu crumble on top, drizzle with lemon juice.

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