Prepare the vegetables: Rinse the microgreens, cherry tomatoes, and grapes, then drain well. Thinly slice the red cabbage, soak in salted water, rinse, and drain. Peel and rinse the carrot, then cut into thin strips. Soak the straw mushrooms in salted water, trim off the black stems, rinse, and slice thinly.

Prepare the vegan protein: Slice the tofu thinly and lightly pan-fry until golden, then drain excess oil. Slice the vegan sausage lengthwise into thin pieces. Heat a little oil in a pan, add the sliced tofu, vegan sausage, and straw mushrooms, and stir-fry with a pinch of mushroom-based vegan seasoning. Stir constantly to prevent burning, and cook for about 1 minute, since the tofu and sausage are already cooked.

Make the dressing: Sauté a little chili and garlic (about 1/3 teaspoon) until fragrant, then remove from heat. Mix the dressing: 2 teaspoons mayonnaise + 1 teaspoon sugar + 1 teaspoon apple cider vinegar + 2/3 teaspoon chili-garlic oil + 1/5 teaspoon black pepper. Whisk until well combined.

Combine the vegetables and vegan protein in a bowl, pour the dressing over, toss well, and enjoy! I usually have this with a glass of milk for a filling breakfast. Bon Appétit!