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Panzanella Salad & Whipped Tofu👇🏼 Creamy base of whipped tofu topped with Tuscan-style tomato & bread salad 🌿🥖🍅
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Serves 2
Whipped tofu:
350g firm tofu, pressed to remove water
1/2 tbsp olive oil
Generous pinch of salt
1 tbsp nutritional yeast
Pinch of pepper
Juice from 1 large lemon
1 garlic clove, minced
Panzanella Salad:
200g loaf of bread, cut into 1 inch chunks
1 cucumber, diced
250g cherry tomatoes, halved
1/2 red onion, sliced
1 cup basil leaves
Dressing:
3 tbsp olive oil
1.5 tbsp balsamic vinegar or red wine vinegar
1/2 tsp dijon mustard
1 small garlic clove minced
Pinch of salt and pepper
2-3 tsp maple syrup
Preheat oven to 200°C/390°F. Add the bread on a baking tray and drizzle with olive oil and add a pinch of salt and pepper. Toss to coat and place in the oven to toast for 10-15 minutes until lightly golden.
In the meantime, add dressing ingredients in a bowl and whisk to combine.
Add the whipped tofu ingredients to a blender or food processor and blend until smooth and creamy — depending on the firmness of your tofu you may need more liquid like lemon juice, it’s easy to adjust.
Add the cucumber, tomato, onion and basil in a bowl along with the bread. Pour over the dressing and toss to combine.
Add the whipped tofu on the bottom of a bowl and top with the salad. Enjoy!
#vegan #plantbased #salad #healthyrecipe #easyrecipe