It seems I can’t go to the store or farmer’s market without buying way too many tomatoes. Good thing they’re good on and with just about everything. My favorite way to consume tons of tomatoes? Probably on a sandwich with a swipe of mayonnaise. Incredible. I love them on their own too, with a bit of salt and pepper. And of course, I love them in every salad ever because they’re never not welcomed, especially during the summer months of August and September.
This salad is a tofu twist on an Italian classic: the panzanella. Bon Appétit asked me to create a recipe highlighting tofu to compliment Aveeno’s Positively Radiant Collection. If you flip to the back of September’s issue of Bon Appetit, there’s a lil’ link highlighting this recipe. If you’re interested in getting a free sample of the products in the mail, click here.
The tofu is super firm and dipped in a bit of panko bread crumbs. I pan fried the cubes to mimic the bread that would typically be in a panzanella. I think it’s kind of a cool replacement! It’s crunchy and flavorful and it goes really well with the rest of the ingredients.
The tomatoes and thinly sliced fennel are tossed in an anchovy dressing that’s earthy and savory and just delicious. The arugula is sort of arranged the whole dish to give some more freshness. It’s a super simple salad that’s perfect for serving a large amount of people. I hope you make it! I hope you like it!
(This post is sponsored by Bon Appétit. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)