Vegetable Salad with Fried Tofu and Parmesan

Ingredients

• 1 red bell pepper
• 2 yellow bell peppers
• 2 Zucchini
• 2 Garlic cloves
• 2 shallots
• 1 tbsp fresh rosemary
• 4 tbsp olive oil
• 3 tbsp Lemon juice
• Salt
• Pepper (freshly ground)
• 50 g parmesan (shredded into flakes)
• 250 g Tofu
• oil for frying

Instructions

1. 1.

   Wash, trim and cut the bell peppers into bite‑sized strips. Wash the zucchini, trim the ends and slice the flesh lengthwise into about 8 cm long pieces. Peel and finely chop the garlic and shallots. Mix the vegetables with the garlic, shallots and rosemary, then sauté in hot olive oil in portions. Transfer to a bowl, season with lemon juice, salt and pepper. Plate and garnish with parmesan flakes.

2. 2.

   Cut the tofu into cubes and fry them in hot oil until golden brown on all sides. Skewer the cubes and arrange them over the vegetable salad.