Spring Vegetable Potato Salad

Ingredients

• 800g/28.2oz potatoes
• 400g/14.1oz firm tofu block
• 1 Tbsp balsamic vinegar
• a bunch of broccolini, sliced
• a bunch of asparagus, sliced
• 1/4 cup sundried tomatoes, sliced
• 1/2 cup frozen peas
• 120g/4.2oz spinach leaves
• 1 Tbsp Dijon mustard
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 2 Tbsp water
• 1 Tbsp chopped dill
• 1/4 tsp salt
• Pepper