Panzanella-Style Tomato Salad with Tofu Croutons
Inspired by the classic panzanella salad, we’ve made it vegan and replaced the usual croutons with crisp tofu!
Instructions
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1
In a bowl, combine the corn flour and nutritional yeast.
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2
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.
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3
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).
Inspired by the classic panzanella salad, we’ve made it vegan and replaced the usual croutons with crisp tofu!
