• 180g tofu Tofu, firm
• 40g spinach Spinach, raw
• 60g asparagus Asparagus
• 60g bean sprouts Bean Sprouts
• 15g walnuts Walnuts
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh dill & mint

1. 1

   Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).

2. 2

   Whisk together the yoghurt-herb dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the spinach leaves, asparagus and beansprouts with half the dressing.

4. 4

   Top with the crispy tofu and walnut, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.