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Tofu Panzanella Salad

Prep Time15 mins
Cook Time5 mins
Total Time20 mins



  • 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


  • 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.
  • 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.
  • 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.


Serving: 4g