TOFU PANZANELLA SALAD
Ingredients:
Dressing:
- 1 teaspoon anchovy paste or 1 anchovy filet
- 1 garlic clove peeled
- Juice from 1/2 lemon + zest
- 50g fresh parsley leaves
- 1/4 teaspoon sea salt
Tofu and Salad:
- 1 teaspoon extra virgin olive oil (7g)
- 50g panko breadcrumbs
- 1 whole egg
- 150g extra-firm tofu cubed
- 50g tomatoes quartered
- 1/2 head of fennel shaved or thinly sliced
- 50g packed arugula or lettuce
- Salt and pepper to taste
Method:
- To a food processor or blender, add all the dressing ingredients until smooth. If the dressing is too thick, add an additional tablespoon water to loosen. Salt to taste and set aside.
- In a small bowl, toss together the breadcrumbs and season with salt and pepper. In another small bowl, crack the egg and beat. To a medium sauté pan, set over medium high heat, add a teaspoon of oil. Drop the cubes of tofu, in batches, into the beaten egg first and then transfer them to the panko breadcrumbs—make sure all sides of tofu are coated. Place the tofu cubes in the hot oil and fry until golden brown on all four sides, about 5 minutes per batch. Transfer the tofu to a paper towel to dry. Repeat with the remaining tofu cubes.
- To a large serving bowl or plate, arrange the tomatoes, fennel and (arugula/lettuce). Pour in the dressing and toss until everything is thoroughly coated. Arrange the cubes of crispy tofu on top and serve.
Nutrition Facts:
- Calories: 506.6 Cal
- Protein: 31.7g
- Carbs: 48.1g
- Fat: 22.7g
