WWW.FREI-STYLE.COMPanzanella with Tofu
Ingredients
Brot
- 1/2-3/4 (ca. 250 g) Ciabatta or baguette (from the day before)
- 200 g firm 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
Equipment: Oven
Instructions
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
Notes
Always use day-old, stale bread – it soaks up the dressing without going mushy. You can also pan-fry the tofu until crispy or crumble it in raw.
Nutrition per serving: 420 kcal