Tofu Panzanella Salad

Name: Tofu Panzanella Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Italian
Ingredients: 1/2 baguette, torn into bit sized chunks; 1/4 cup plus 2 tablespoons olive oil; 1 tspn garlic powder; 2 tablespoons parmesan cheese; 1 block firm tofu, pressed and cubed; 1 red pepper cut into chunks; 3 persian cucumbers, cut into chunks; 1 cup cherry tomatoes, sliced in half; 4 cups arugula; 1 tablespoon chopped mint; 2 tablspoons chopped basil; 1/4 cup balsamic vinegar; 1 pinch red chili flake; salt and pepper to taste

1 step

Prep:15minCook:12min

Updated at: Thu, 17 Aug 2023 01:09:54 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories273 kcal (14%)

Total Fat16.3 g (23%)

Carbs25.1 g (10%)

Sugars6.3 g (7%)

Protein7.5 g (15%)

Sodium429.6 mg (21%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5baguette

torn into bit sized chunks

¼ cupolive oil

plus 2 tablespoons

1 tspngarlic powder

2 tablespoonsparmesan cheese

1 cupcherry tomatoes

sliced in half

4 cupsarugula

1 tablespoonmint

chopped

2 tablespoonsbasil

chopped

¼ cupbalsamic vinegar

1 pinchred chili flake

Instructions

Step 1

-Set your oven to 350* and line a sheet pan with parchment or foil. -Tear the baguette into bite sized chunks then drizzle with 2 tablespoons of olive oil and sprinkle with garlic powder, salt and pepper. Dump onto sheet pan and cover with the parmesan cheese. Bake for 12-15 minutes or until the croutons are crunchy but still slightly chewy on the inside. Set aside to cool. -In a large bowl, combine the tofu, pepper, cucumber, tomatoes and arugula. Sprinkle over the fresh chopped herbs then dress with the balsamic and remaining olive oil. Add the croutons, season with salt and pepper and toss well. -I like to toss it right before I serve it so the croutons remain a bit more crisp but if you like them to soak up some of the dressing feel free to dress up to an hour in advance.