Broccoli Buckwheat salad

Ingredients

• 300 grams organic tofu
• ½ cup sundried tomato pesto
• 1 tbsp Olive oil
• 2x broccoli head
• 1 bag of spinach
• 1 bunch kale
• 2 zucchini
• 225 grams of mamma san shelled edamame beans
• 1 cup buckwheat kernels (rinsed)
• 1 ¼ cup water
• ½ cup dried cranberries
• ¼ cup almonds
• ¼ cup pumpkin seeds
• 6 fresh basil leaves
• 1/4 cup apple cider vinegar
• 1/2 cup extra virgin olive oil
• 2 cloves garlic minced
• 1 tablespoon maple syrup you could use up to 2 tablespoons
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper