For the salad dressing, place the vinegar, water, mustard, Birnel and 4 tablespoons of oil in a tall container and blend well with a hand blender until emulsified. Season with salt and pepper.

Boil the eggs in boiling water for 10 minutes. Rinse under cold water, peel and cut into eighths.

Cut the bread and tofu into 1 cm cubes.

Heat 1 tablespoon of oil in a frying pan, add the bread cubes and fry over a medium heat until golden brown. Drain on kitchen paper.

Heat the remaining oil in the frying pan, add the tofu, fry until golden brown and also drain on kitchen paper.

Place the lamb's lettuce in a bowl and mix in the dressing.

Garnish with the croutons, the tofu cubes and the eggs.