Moroccan Tofu Panzanella Salad
Yields: 2-4 Servings
Recipe, Photo, & Styling by Alanna Taylor-Tobin | The Bojon Gourmet
Mediterranean flavors enhance this classic Italian bread salad while Hodo Moroccan Cubes add instant flavor and protein. Feel free to add other ingredients if you like such as slivered red onion, sliced bell peppers, mint or parsley leaves. For the bread, choose a rustic loaf such as a sourdough boule or ciabatta.
Ingredients
Panzanella
1 package Hodo Moroccan Cubes Locate Product
4 cups ripe tomatoes, cut into wedges
½ tsp salt
4 cups rustic bread, crusts removed, sliced thickly and torn into 1-inch chunks
2 tbsp extra-virgin olive oil
1 medium Persian cucumber, halved and sliced
½ cup pitted, kalamata olives, halved
Big handful basil leaves, torn if large
1-2 cups baby arugula leaves
Dressing
1 small clove garlic, put through a press
1 tsp dried oregano
1 tsp Dijon mustard
2 tbsp red wine vinegar
½ tsp fine sea salt
1/8 tsp freshly ground black pepper
¼ cup extra-virgin olive oil
Instructions
Preheat the oven to 350ºF.
In a large bowl, toss the tomatoes with the salt. Let sit while you prepare the other ingredients.
Line a baking sheet with parchment paper for easy clean-up. Place the bread on the baking sheet and drizzle with 2 tablespoons olive oil. Toss to coat. Toast the bread until light golden, 10-15 minutes.
Make the dressing by combining all ingredients in a jar: garlic, oregano, mustard, vinegar, salt, pepper, and ¼ cup olive oil. Place the lid on the jar firmly and shake to combine.
To the bowl of tomatoes, add the toasted bread, cucumber, olives, Moroccan Cubes, and basil. Pour the dressing over the salad and toss well to combine. Let sit for at least 30 minutes, or cover and refrigerate for up to 1 day, tossing once or twice. The juices from the tomatoes will soften the bread.
Just before serving, toss in the arugula leaves. Serve chilled or at room temperature.
Moroccan Tofu Panzanella
Ingredients
- 4 cups ripe tomatoes, cut into wedges
- ½ teaspoon salt
- 4 cups rustic bread, crusts removed, sliced thickly and torn into 1-inch chunks
- 2 tablespoons extra-virgin olive oil
- 1 medium Persian cucumber, halved and sliced
- ½ cup pitted, kalamata olives, halved
- 1 package Hodo Moroccan Tofu Cubes
- Big handful basil leaves, torn if large
- 1-2 cups baby arugula leaves
- 1 small clove garlic, put through a press
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- ½ teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- ¼ cup extra-virgin olive oil
Instructions
- Preheat the oven to 350ºF.
- In a large bowl, toss the tomatoes with the salt. Let sit while you prepare the other ingredients.
- Line a baking sheet with parchment paper for easy clean-up. Place the bread on the baking sheet and drizzle with 2 tablespoons olive oil. Toss to coat. Toast the bread until light golden, 10-15 minutes.
- Make the dressing by combining all ingredients in a jar: garlic, oregano, mustard, vinegar, salt, pepper, and ¼ cup olive oil. Place the lid on the jar firmly and shake to combine.
- To the bowl of tomatoes, add the toasted bread, cucumber, olives, Moroccan tofu cubes, and basil. Pour the dressing over the salad and toss well to combine. Let sit for at least 30 minutes, or cover and refrigerate for up to 1 day, tossing once or twice. The juices from the tomatoes will soften the bread.
- Just before serving, toss in the arugula leaves. Serve chilled or at room temperature.
