Go Back
+ servings
Panzanella mit Tofu
Print Recipe
No ratings yet

Panzanella with Tofu

The classic summer salad - refined with tofu
Prep Time20 minutes
Cook Time30 minutes
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