Tofu Vegetable Salad

Ingredients:
1 pack Eisberg De Luxe mix (150 g)
200 g sautéed button mushrooms
200 g pan-fried tofu
3 tbsp oil
1 tsp smoked paprika
salt and pepper
100 g chopped, sautéed green beans
1 yellow bell pepper, sliced and sautéed
100 g sautéed red kidney beans (canned)
50 g black olives
10 g toasted almonds
1 tsp ground cumin
1 bunch parsley
juice of 1 lemon
40 ml olive oil
1 sachet Eisberg cold-pressed peanut and pistachio oil blend (20 ml)

Preparation:
Slice the mushrooms thinly and sauté them in a hot, dry pan until golden brown. Remove and set aside.
Cut the tofu into 2×2 cm cubes, drizzle with 2 tablespoons of oil, and season with smoked paprika, salt, and pepper. Pan-fry until crispy.
Slice the bell pepper into thin strips and sauté in a hot pan. Season with cumin, salt, and pepper.
Sauté the chopped green beans and the canned red kidney beans in a pan as well.
Finely chop the fresh parsley, then mix it with olive oil and lemon juice to create a dressing. Toss this with the salad mix and all the sautéed vegetables.
Top the Eisberg De Luxe mix with the crispy tofu cubes, then sprinkle with toasted almonds and black olives.

Eisberg tip:
Instead of tofu, you can also use crispy toppings made from grains such as millet or buckwheat.