Cut the tomatoes into wedges and place them in a salad bowl.

Drain the soybeans well and let them fall onto the tomatoes.

Clean the spring onion, slice it into rounds, and distribute it over the tomatoes and soybeans.

Sprinkle the salad with soy bran sticks and chopped parsley.

In a small bowl, vigorously mix the soy sauce, sunflower oil, and wine vinegar.

Season the dressing with salt and pour it over the salad.

Mix all the ingredients well and serve the tomato and soybean salad.