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Panzanella with Tofu
The classic summer salad - refined with tofu
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Course:
Appetizer, Hauptgericht, leichte Gerichte, Salad, Salat, Vorspeise
Cuisine:
Italian
Keyword:
Brotsalat, Panzanella, Sommer, Tofu, Vegan
Servings:
4
people
Author:
Verena Frei
Equipment
Backofen
Ingredients
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
Instructions
Bread
Heat the oven to 160 degrees
Cut the bread into cubes, approx. 2x2 cm
Cut the tofu into cubes
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
Place on the baking sheet and bake for about 20-30 minutes until crispy
Salad
Cut the cucumber (cut away the inside) and tomatoes into cubes (pieces), put the onions in thin rings, everything in a bowl
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
Add the bread and tofu, mix everything and add fresh basil, capers and olives if desired