Tofu with white beans and beetroot leaves.

Soak 100g white beans over night and cook for about 60-70min with some rosemary needles till done. Drain, season with 2-3 tbsp lime juice and sea salt.
Cut 100g tofu into small cubes and fry in a tsp olive oil with sage leaves and garlic. Season with salt and pepper.

Blanch the leaves of three to four beetroots in salted cooking water for 3 minutes, than chill with cold water. Serve together. The combination of herbs, garlic and lime juice add a wonderful aroma. It's not optional.