CRISPY FOUR-SEASON SALAD

For the marinade, add salt and pepper to the vinegar and stir in the nut oil. Halve the cocktail tomatoes, cut the avocado into slices, prepare the scallions and cut into 1 cm wide pieces. Remove the seeds and membranes from the peppers and cut into slices approx. 0.5 cm wide. Cut the red cabbage into fine strips using the bamix® SliceSy® and disc no. 5. Chop the walnuts with the bamix® Processor. Cut the tofu into pieces of approx. 2 cm. Fry the tofu and the nuts in 2 tbsp oil and remove from the pan. Mix the tomatoes, avocado, scallion, peppers, red cabbage and tofu mixture with the marinade and leave to marinate for 5 minutes. Arrange the salad.