Grilled Tofu Panzanella Salad

Panzanella is one of my favorite salads. I love the juicy tomatoes using garden fresh tomatoes, onions, cucumbers and a homemade vinaigrette dressing. It also is typically made with crisp chunks of bread. Whenever I make this or someone I know makes it, I cannot stop eating it. It is full of flavor and is a perfect meal or side dish.



This time, I got the idea to swap tofu for the bread. The way that I make tofu gets it very crispy and a perfect swap. Having tofu instead of bread will reduce the amount of carbohydrates and increase the protein content and make it more of a complete meal. If you want, you can still add the bread in addition to the tofu as well.

Until about a year ago or so, I never really made tofu. I had tried it once or twice but hated the texture. That is until I learned certain methods that made it taste great and have a crisp texture that I loved.


I always start by pressing my tofu to get the water out. I do not have a tofu press so this usually just includes draining it, pressing it with some paper towels and letting it sit out for 1/2 an hour or so. The drier that the tofu is, the more I like it. Then, I cut the tofu into small cubes. In the cold weather months, I cook my tofu in the oven. In the summer, I cook it on the grill.


After cubing the tofu, I toss in olive oil and spices. In the oven, I continue to cook and flip the tofu until crisp. On the grill, I cook the tofu chunks on a grill mat and cook until crispy. When I thought up the idea of the tofu panzanella salad, I couldn't think of anything else until I made it. How had I never thought of this before? The recipe turned out just as good as I imagined and I had to share it with all of you!


1 package Nasoya extra firm tofu
1 tablespoon olive oil
4 large tomatoes, chopped
1 cucumber, chopped
1 bell pepper, diced
1/2 cup raw green beans, chopped
1/2 onion, sliced
3 tablespoons olive oil
1/3 cup red wine vinegar
1/2 cup thinly sliced basil
2 teaspoons garlic powder
1 teaspoon black pepper
1 tablespoon dried (or fresh) basil

Directions:
1. Press tofu and get out as much water as possible.
2. Cut tofu into bite sized cubes and toss in 1 tablespoon olive oil.
3. Grill until tofu is crispy on all sides.
4. Meanwhile, combine all ingredients except tofu and stir well.
5. Once tofu is cooked, right before serving, toss with grilled tofu.


Serve immediately and enjoy! I served this to my husband and sister and they both loved it! My husband had seconds and even took some to work the next day. It served well as leftovers.


I made this recipe using my favorite tofu by Nasoya. It turned out awesome and I would definitely make it again. Nasoya has some new products called TofuBaked which are preseasoned and cooked tofu. Some of the flavors include teriyaki, sesame ginger and chipotle! I look forward to using these in stir-fries and in Mexican-style dishes.