Tofu Bowl with Beans, Vegetables and Hummus

1. Cut tofu into cubes. Halve the lemon and squeeze out the juice. Mix soy sauce, lemon juice, garlic and tofu in a bowl and cool for approx. 30 minutes.

2. Wash zucchini and eggplant. Remove ends and cut into thin slices. Wash the bell pepper, quarter it, remove the stalk and seeds and cut it into strips.

3. Heat olive oil in a pan over high heat, season vegetables with mixed salad herbs and salt and fry on both sides in the pan. Remove from pan and set aside. Add tofu to the pan and fry until golden brown. Remove from pan and set aside.

4. Drain kidney beans in a sieve and wash with cold water. Wash the rocket and field salad and spin dry. In a bowl, mix kidney beans with lemon juice and olive oil and season with salt and pepper. Fold in the rocket and field salad. Wash chives, shake dry and cut into fine rings.

5. Put rocket and field salad into a bowl and put vegetables, tofu and beans next to each other. Add hummus and serve garnished with chives.