Crisp summer salad with crumbled pesto tofu

We collaborated with Koen from the Drijfveer, a plantbased building to make a vegetable salad in his sustainably built, plant-based building. Here is the recipe.

Lunch / serves three / 15 minutes


1 block of tofu, 250 g – 2 ½ Tbsp. pesto – ¼ tsp smoked paprika – salt and pepper – 1 kohlrabi, peeled – 1 big fennel bulb – 2 mini sweet peppers, sliced thinly – 1 spring onion, in rings

For the dressing: 2 Tbsp. apple juice – 4 Tbsp. oil – 1 Tbsp. mustard – salt and pepper 

For the topping: seaweed crisps, crushed – cress

TIP: fennel fronds taste good in the salad too. Chop them finely and mix with the other vegetables.


1. Crumble the tofu using your hands. Add the pesto, smoked paprika, salt and pepper to taste. Mix together well.

2. Slice the kohlrabi and fennel thinly using a hand-held mandolin slicer, a cheese slicer or a grater. Mix the kohlrabi and fennel with the sweet pepper and spring onion. 

3. Beat the ingredients for the dressing well. 

4. Mix the dressing through the thinly sliced vegetables. Divide between three bowls then add the tofu. Garnish with the seaweed crisps and cress.