Hello Lovelies,
finally we can enjoy the summer and of course today I have a recipe to go with it: Panzanella with tofu. In collaboration with Taifun Tofu*, I created this version of the summer classic for you. I think it's no longer a secret that Taifun's tofu has been one of our favorites for years and is enjoyed by the whole family almost every day. But I also keep discovering varieties in the range that I rarely use and which then surprise me.
For another summery tofu salad, take a look at my crispy tofu salad with matcha dressing – high in protein and ready in 25 minutes.
Which tofu to buy for this and how long to press it is in my guide to how to cook tofu. Silken tofu is the soft twin of that block: it sets the filling of my Vegan tomato quiche creamy alongside soy flour and yeast flakes.
For the Panzanella I have chosen the Mediterranean varieties: Tofu Basilico, Tofu Rosso and the Tofu Olive. All three go perfectly with the Italian bread salad and I'll show you 3 different ways how you can prepare the tofu and serve it with the salad. It is guaranteed not to be boring.
**Panzanella **
The bread salad, called Panzanella in Italy, comes from Tuscany, but is also served in other Italian regions. There are different views as to where the dish originally came from. But it is called "poor people's food". referred to because stale bread is used to make it edible again, a thrift that also decides the filling of my rice-filled peppers baked on tomatoes: cold rice from the day before beats freshly cooked. Today the salad is very common and with the few ingredients it tastes simply delicious! It is also a great way to avoid food waste.
You have to try the salad, it's just perfect for the summer days. And if you don't want to put the tofu in the oven, you can fry it in the pan until crispy. To do this, cut the tofu into cubes, pat dry with kitchen paper, dust with a little starch and then fry in oil until crispy. We used the Tofu Rosso for this, which was very tasty.
Another version - especially popular with olive lovers - is to add the tofu olive raw to the salad. Simply crumble a little with your hands and add extra olives to the salad and you have another delicious variation.
Now you have many options to enjoy this fine salad. I'm curious what you like best. And if you are looking for more tofu ideas, you will find many recipes here on the blog.
If you love light summer salads, you will probably also enjoy my tomato-peach salad or the refreshing vegan watermelon-feta salad – just like the panzanella, both are perfect for warm days.
Enjoy your summer!
*This blog post was created in collaboration with Taifun Tofu - the recipes are my own.
