• 180g tofu Tofu, firm
• 40g kale Kale, raw
• 60g cucumber Cucumber
• 60g asparagus Asparagus
• 25g ½ slice sourdough, cubed & toasted Sourdough Bread
• 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 kale leaves, cucumber and asparagus with half the dressing.

4. 4

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

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