Vegan Asparagus Salad a la Salade niçoise | Recipe | Egg

Ingredients

• 150 g (5.5 oz) silken tofu
• 3 tbsp plant-based heavy cream
• 2 tbsp chickpea flour
• 1 tsp light miso paste
• 4 tsp agar agar
• 1 tsp ground turmeric
• 1 tbsp melted vegan butter
• salt
• pepper
• kala namak
• 200 g (7 oz or approx. six) potatoes (e.g. baby potatoes)
• 3 tbsp olive oil
• 400 g (14 oz) green asparagus
• 100 g (3.5 oz) Beluga lentils
• 80 g (3 oz) olives
• 1 romaine lettuce
• 100 g (3.5 oz) cocktail tomatoes
• 1 red onion
• 100 g (3.5 oz) radishes
• 100 g (3.5 oz) strawberries
• 1/2 lemon
• sugar
• 60 ml (0.25 cup) lemon juice
• 60 ml (0.25 cup) olive oil
• 1 tsp mustard
• 1 tsp agave syrup
• 1 baguette