Spinach Salad with Tofu

Place mushrooms in warm water for 20 minutes until soft.

In the meantime, wash and dry the vegetables. Cut the zucchini and melanzani into slices. Salt the melanzani and let it sit for about 15 minutes so that it loses the water. Remove seeds from tomatoes and cut into cubes. Drain the tofu and cut into cubes.

Heat peanut oil in a frying pan or wok and fry melanzani, zucchini, tomatoes, mushrooms and tofu (if you can’t do it all at once, just fry them one after the other). Meanwhile, season with salt, pepper and a little chili to taste.

For the dressing, put all the ingredients in a tightly sealed container and give it a good shake.

Place the spinach in a large enough bowl and mix well with the dressing. Then add the remaining ingredients and mix again.

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