Sourdough & Cocktail Tomato Panzanella with Balsamic Tofu
If I had to choose one type of cuisine to eat for the rest of eternity, it would be Italian. I had to choose a single dish, this salad would be it. Summer-fresh cocktail tomatoes and garden herbs pair perfectly with the crisp bite of homemade sourdough croutons. To try it is to love it.
Sourdough & Cocktail Tomato Panzanella with Balsamic Tofu | Serves 4 as a side
- 1 package Balsamic Craze Marinated Tofu Cubes (350g)
- 4 slices sourdough bread, cubed
- 6 TBS extra virgin olive oil, divided
- 1/2 tsp dried thyme
- Sea salt
- Fresh cracked pepper
- Zest from 1 lemon and juice from 1/2
- 1 clove garlic
- 12 leaves fresh basil, torn
- 8 leaves fresh oregano, torn
- 1 clove garlic, crushed
- 8 cocktail tomatoes, quartered
- 2 handfuls baby spinach
- Creme de balsamique (optional)
- Heat oven to 400*C. On a parchment-lined baking sheet, drizzle sourdough cubes with 2 TBS olive oil and season with thyme, sea salt, and black pepper. Stir to combine and bake for 15-20 minutes; remove from oven and let cool 5 minutes.
- In a small bowl, mix the salad dressing: 4 TBS olive oil, lemon zest, lemon juice, and crushed garlic. Season with S&P and set aside.
- In a large salad bowl, combine the quartered cocktail tomatoes, baby spinach, fresh basil and oregano.
- In a non-stick skillet, heat 1 TBS oil over medium-high heat. Empty entire contents of Balsamic Tofu pouch into pan. Stirring occasionally, sauté until golden—about 5 minutes. Set aside.
- When ready to serve, add the croutons to the salad bowl, drizzle the dressing over top and toss to combine. Sprinkle half the tofu cubes over top and serve the remainder on the side. Garnish with creme de balsamique if desired. Enjoy!