Tofu Panzanella Salad

Appetizers, Healthy, Healthy (ish), Salads, Vegetarian


Tofu Panzanella Salad

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.

Tofu Panzanella Salad

Tofu Panzanella Salad

Tofu Panzanella Salad

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!

Tofu Panzanella Salad

Tofu Panzanella Salad

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Serving Size: 4-6

Tofu Panzanella Salad

Ingredients

    Dressing:
  • 3 tablespoons olive oil
  • 1 teaspoon anchovy paste or 1 anchovy filet
  • 1 garlic clove, peeled
  • Juice from 1/2 lemon + zest
  • 1 cup fresh Italian parsley leaves, packed
  • 1/4 teaspoon sea salt
  • Tofu and Salad:
  • 1/2 cup panko bread crumbs
  • Salt
  • 1 large egg
  • Vegetable oil or olive oil
  • 3 ounces tofu, cubed
  • 3 to 4 heirloom tomatoes, quartered
  • 1/2 head of fennel, shaved or thinly sliced
  • 1/4 cup packed arugula

Directions

  1. To a food processor or blender, add all of the dressing ingredients and pulse until smooth. If the dressing is too thick, add an additional tablespoon of olive oil to loosen. Salt to taste and set aside.
  2. In a small bowl, toss together the bread crumbs and 1 teaspoon of salt. In another small bowl, crack the egg and beat. To a medium sauté pan, set over medium­ high heat, add three tablespoons of oil. Drop the cubes of tofu, in batches, into the beaten egg first and then transfer them to the panko bread crumbs—make sure all sides of tofu are coated. Doing this in batches, place the tofu cubes in the hot oil and fry until golden brown on all four sides, about 5 minutes per batch. Transfer the tofu to a paper towel to dry. Repeat with the remaining tofu cubes.
  3. To a large serving bowl or plate, arrange the tomatoes, fennel and arugula. Pour in the dressing and toss until everything is thoroughly coated. Arrange the cubes of crispy tofu on top and serve.
http://www.acozykitchen.com/tofu-panzanella-salad/

(This post is sponsored by Bon Appétit. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

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8 Comments

  • Reply Tom ~ Raise Your Garden August 26, 2015 at 5:18 am

    Well, I’m new to the tofu scene. Maybe it’s just a gym teacher thing. But I have plenty of tomatoes as my wife has a huge garden. Looks super healthy to help me get my girly figure back.

  • Reply Erika August 26, 2015 at 7:37 am

    I’m loving the abundance of tomatoes and there is nothing better than a tomato and mayo sandwich. This salad look incredible with the tofu twist.

  • Reply Katrina @ Warm Vanilla Sugar August 26, 2015 at 11:35 am

    Those tofu cubes are perfection. Love this salad!

  • Reply Kathryn @ The Scratch Artist August 26, 2015 at 5:52 pm

    Guilty. If I am not buying too many tomatoes I am buying too many peaches. I am in complete accord with you, the best way to eat tomatoes is on fresh baked bread with mayonnaise. Congratulations on the Bon Appétit feature! This salad looks great.

  • Reply Denisse | Le Petit Eats August 26, 2015 at 8:47 pm

    Those crispy tofu cubes are genius in a salad…way too yummy. And so cool that you’re working with Bon Appétit! My favorite mag!

  • Reply Alex August 27, 2015 at 1:40 am

    What a nice suggestion.

  • Reply Laura (Blogging Over Thyme) August 27, 2015 at 8:18 am

    First of all. CONGRATS! That is so incredibly cool. And secondly, this salad looks so great! Love the twist using tofu!

  • Reply Gaby Dalkin August 27, 2015 at 8:23 pm

    yes to everything about this!! less carbs, more protein is always a win in my book!

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