Inspired by the classic panzanella salad, we’ve made it vegan and replaced the usual croutons with crisp tofu!
Ингредиенты
- ¼ cup (30 g) corn flour
- ¼ cup (15 g) nutritional yeast flakes
- 1 lb (450 g) firm tofu
- 1 tbsp (15 ml) lemon juice
- 3 tbsp (45 ml) olive oil
- 4 garlic cloves, halved
- 1 sage sprig, leaves only
- 3 tomatoes, cut into thin wedges
- 3 Lebanese cucumbers, cut into half-moons
- 1 small red onion, thinly sliced
- ¼ cup (50 g) Kalamata olives, pitted and halved
- 2 tsp capers, coarsely chopped
- 3 tbsp (45 ml) red wine vinegar
- 3 tbsp (45 ml) olive oil
- Flat-leaf parsley, finely chopped, to taste
Инструкция
- In a bowl, combine the corn flour and nutritional yeast.
- On a work surface, cut the tofu into slices ½ inch (1 cm) thick, then cut the slices into small rectangles. Place in a bowl and add the lemon juice. Generously season with salt and pepper. Mix well. Let marinate for 5 minutes. Drain. Coat the tofu in the corn flour mixture, shaking off any excess.
- In a large non-stick skillet over high heat, brown the tofu on all sides in the oil, along with the garlic and sage, until crispy. Drain on a plate lined with paper towel (see note).
