Multicolored eggs

Preparation:

Preparation: In a saucepan, bring the water to the boil and harden the eggs for 8 minutes. Drain them and let them cool under cold water. Shell them and trim the lower part so that they can remain upright. Carefully wash the tomatoes, dry them, cut them in half, remove the seeds, salt them and put them to drain in a colander. Let the tomatoes rest for about 20-30 minutes, so that they lose the vegetation water. Clean the lettuce, remove the deteriorated outer leaves and wash it in abundant cold water, drain it on a cloth and dry it gently. Arrange the lettuce leaves on the serving plate, place the eggs on them in a vertical position, place half a cherry tomato on top of each egg and decorate it as desired with drops of mayonnaise or tofu sauce. Serve the multicolored eggs with mayonnaise or tofu sauce.