Panzanella-Style Tomato Salad with Tofu Croutons

Ingredients

• Tofu Croutons

  • 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

• Salad

  • 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