Panzanella with Tofu

Brot

• 1/2-3/4 (ca. 250 g) Ciabatta or baguette (from the day before)
• 200 g Taifun Tofu (e.g. Basilico, Rosso or Olive)
• 4 Tbsp olive oil
• 2 garlic cloves
• 1-2 tsp salt

Salat

• 500 g tomatoes
• 1/2 cucumber
• 2 red onions
• 8 Tbsp olive oil
• 5 Tbsp balsamic vinegar
• salt & pepper
• 1 tsp maple syrup
• fresh basil, capers and olives as desired

Bread

1. Heat the oven to 160 degrees
2. Cut the bread into cubes, approx. 2x2 cm
3. Cut the tofu into cubes
4. Press or finely chop the garlic, mix with the oil and salt and turn the tofu and the pieces of bread in it until everything is well distributed
5. Place on the baking sheet and bake for about 20-30 minutes until crispy

Salad

1. Cut the cucumber (cut away the inside) and tomatoes into cubes (pieces), put the onions in thin rings, everything in a bowl
2. Mix the dressing with the oil, vinegar, S&P and maple syrup and pour over the cucumbers, tomatoes and onions, let it steep for a while
3. Add the bread and tofu, mix everything and add fresh basil, capers and olives if desired