Panzanella-Style Tomato Salad with Tofu Croutons
25 MIN
10 MIN

Panzanella-Style Tomato Salad with Tofu Croutons


    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


  • 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


Tofu Croutons

  1. In a bowl, combine the corn flour and nutritional yeast.
  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.
  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).


  1. In a large serving dish, arrange the tomatoes, cucumbers, onion and tofu. In a small bowl, combine the remaining ingredients and pour over the salad. Garnish with parsley.


If desired, chop the fried garlic and sage and add to the dressing in step 4. Garnish with parsley.