Zucchini or zucchini cut into small cubes and fry in 1 tbsp vegetable oil until golden brown. Add salt. Place in a salad bowl.
In the same pan, pour 2 tablespoons of vegetable oil and fry the eggplant cut into cubes.
Fry the vegetables over medium heat, stirring constantly. Add salt.
Add the finished eggplant to the zucchini.
Wash the new potatoes without peeling them and cut them into small cubes.
In a frying pan, pour 2 tablespoons of vegetable oil , put the potatoes and fry until tender. A minute before cooking, add the chopped garlic, thyme leaves, and salt to the potatoes.
Put the finished potatoes with the vegetables.
Mix the fried vegetables.
Arrange in serving salad bowls, top with sliced tofu, chili rings, cherry tomatoes and garnish with basil.
Serve the salad immediately.