Hearty, summery, delicious salad with vegetables, new potatoes and tofu. Such a salad will completely replace a full dinner or lunch.
Zucchini or zucchini cut into small cubes and fry for 1 tbsp. l. olive oil until golden brown. Salt. Put in a salad bowl.
In the same pan, pour 2 tbsp. l. olive oil and fry the diced eggplant. Fry vegetables over medium heat, stirring constantly. Salt. Ready eggplant will add to the zucchini.
Rinse young potatoes without peeling, cut into small cubes. Pour 2 tbsp into the pan. l. olive oil, put the potatoes and fry until tender. A minute before readiness, add finely chopped garlic, thyme leaves, salt to the potatoes. Put the finished potatoes to the vegetables.
Combine fried vegetables.
Arrange in portioned salad bowls, top with chopped tofu, chili rings, cherry tomatoes and garnish with basil. Serve salad immediately. Enjoy your meal!