Panzanella with Tofu
A classic summer salad - enhanced with tofu
Ingredients
| For the bread: | |
| approx. 250 g | day-old ciabatta or baguette |
| 200 g | Tofu Rosso, Basilico or Olive |
| 4 tbsp | olive oil |
| 2 | garlic cloves |
| 1-2 tsp | salt |
| For the salad: | |
| 500 g | tomatoes |
| 1/2 | cucumber |
| 2 | red onions |
| 8 tbsp | olive oil |
| 5 tbsp | balsamic vinegara |
| dash | salt & pepper |
| 1 tsp | maple syrup |
| fresh basil, capers and olives (optional) | |
Directions
Bread
1. Preheat oven to 160 °C.
2. Slice the bread into cubes of approx. 2x2 cm.
3. Cut the tofu into cubes.
4. Press or mince the garlic, blend with oil and salt, then add the tofu and bread cubes and stir until well coated.
5. Spread onto a baking tray and bake for approx. 20–30 minutes.
Salad
1. Slice the (seeded) cucumber and the tomatoes into cubes, thinly slice the onions into rings and mix in a large bowl.
2. Whisk oil, vinegar, salt & pepper and maple syrup to make a vinaigrette and pour over the cucumbers, tomatoes and onions. Let sit for a bit for the flavours to blend.
3. Add the bread and tofu. Mix well and garnish as desired with fresh basil, capers and olives.
Many thanks to Verena Frei for this great recipe!
