Summary

Ingredients

• 200 g tofu (also pre-seasoned, e.. Italian)
• 1 tablespoon rosemary, finely chopped needles
• 1 bay leaf
• 300 g beans, (fire beans, fresh)
• sea-salt
• 2 tablespoon balsamic vinegar
• pepper
• 5 tablespoon olive oil
• 1 teaspoon thyme
• 1 tablespoon parsley, finely chopped, smooth
• 1 green pepper (s)
• 2 tomato (s), (as strong as possible)
• 250 g broccoli
• 2 cloves garlic)
• 3 artichoke hearts (from the glass)

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Instructions

1. Cut the tofu into 1 cm thick slices and then cut into sticks. Sprinkle with the rosemary needles. Bring the beans to the boil in salted water with the bay leaf and cook for about 20 minutes.
2. While the beans are cooking, mix the vinegar with salt and pepper and mix with 3 1/2 tablespoons of oil. Mix in the thyme leaves and parsley. Wash and clean the vegetables. Dice the bell pepper and tomatoes and mix with the vinaigrette. Wash the broccoli and cut into florets. Cut the florets lengthways into thin slices. Peel the garlic cloves and cut into small pieces. Drain the artichoke hearts and quarter them lengthways.
3. Drain the beans, drain and also mix with the vinaigrette. Season again with salt and pepper. Heat the remaining oil in a wide pan, add garlic and tofu and brown over low heat for 5 minutes, turning occasionally. Add the artichoke hearts and broccoli slices and warm them through. Then mix loosely into the salad.
4. Note: If you prefer to use dried beans instead of fresh bean kernels, you can use 100 g large white beans and 100 g kidney beans instead of the firebeans. Here, however, the swelling time (overnight!) Must be observed.