Summary

Ingredients

• 600 g potato (s)
• 200 g tofu (basil tofu)
• 20 g pine nuts, toasted
• 10 cherry tomato (s)
• 8 tomato (s), pickled
• 1 onion (s), red
• 1 handful basil

For the dressing:

• 6 tablespoon olive oil
• 4 tablespoon white wine vinegar
• 4 tablespoon water
• 1 tablespoon agave syrup
• 1 teaspoon rosemary
• 6 basil leaves
• 1 clove garlic
• salt and pepper

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Instructions

1. Quarter the potatoes and steam them until they are cooked through. Pat the tofu dry and fry all over in a pan with a little oil.
2. Halve the cherry tomatoes, cut the pickled tomatoes into small pieces. Roughly chop the basil leaves. Finely dice the onion.
3. Mix the dressing ingredients with a whisk. Mix the potatoes with the rest of the ingredients while still warm and season with salt and pepper.