Place the tofu in a baking dish. Mix 3-4 tbsp minced herbs, 70 ml olive oil, 1 tbsp lemon juice, salt and pepper to make a marinade. Pour over the tofu. Let marinade for at least 1-2 hours or overnight. Preheat oven to 200 °C. In a blender, coarsely purée pistachios, breadcrumbs, zest of ½ lemon, ½ tsp each of salt and garlic powder, and 1 pinch of pepper. Coat the tofu with some of the pistachio mixture, moistened with 2-3 tbsp of the marinade. Add the rest of the topping to the baking dish. Bake for about 20 minutes and let cool.
Cut the asparagus into small pieces and fry in 2 tbsp olive oil for 7-10 minutes. Deglaze with 2 tbsp of lemon juice and sugar. Season to taste with salt and pepper. To make the vinaigrette, put the remaining herbs, 1 diced spring onion, zest from ½ lemon, 2 tbsp of lemon juice, 4 tbsp of olive oil, the vinegar, maple syrup, salt and pepper in a jar. Cover and shake vigorously.
Dice the vegetables. Toss with lettuce in a large bowl and sprinkle with the pistachio mixture from the baking dish. Cut the tofu into slices with a sharp knife and serve with asparagus and salad.