1 packet baby spinach
½ cup extra firm tofu (cubed and seared)
6 grape tomatoes cut in halves
4 baby red potatoes(thinly sliced and pan seared)
½ chinese eggplant(diced and sauteed)
1 sprig rosemary (finely chopped)
For the dressing:
¼ cup extra virgin olive oil
½ teaspoon minced garlic
½ teaspoon white wine vinegar
Sear the tofu, chinese eggplant, red potatoes until cooked.
Set them aside and add chopped rosemary and minced garlic.
In a bowl toss the baby spinach and grape tomato and add the tofu, chinese eggplant and sliced red potatoes to it. Whisk extra virgin olive oil and white wine vinegar in the salad and dust it with parmesan cheese and serve warm.