Smoked Tofu Panzanella with Figs
Ingredients
Directions
Ingredients
2
slices sourdough bread or thickly sliced gluten-free bread
lg
handful of arugula
sm
handful of basil leaves
3 c
scant cherry tomatoes, halved
7 oz
smoked tofu, cut into 3/4 inch slices
2 lg
ripe figs, quartered
1 tbsp
extra-virgin olive oil
2 tsp
apple cider vinegar
sea salt and freshly ground black pepper
Basil Yogurt Dressing
Basil Yogurt Dressing
1 ½ tbsp
plain yogurt with live cultures
¼ c
basil leaves, minced
¼ c
extra-virgin olive oil
2 tbsp
apple cider vinegar
2 tsp
maple syrup
2
garlic cloves, mashed to a pulp
sea salt and freshly ground black pepper
Smoked Tofu Panzanella with Figs
In The Naked Cookbook, Tess Ward introduces healthy, nutrient-packed dishes delivering plenty of flavor and satisfaction.
Tofu is certainly a bit of a crowd divider. Often thought of as an ingredient used only by hardcore vegetarians or the more culinary brave, it tends to be underused. I am rather impartial to most varieties but a big fan of the smoked sort. I always buy organic, as nonorganic tofu is often made from genetically modified soybeans.
4-6 servings
Basil Yogurt Dressing
- Mix all the ingredients together in a small bowl, adding salt and pepper to taste. Store in a sealed container in the refrigerator for up to 4 days.
Tofu Panzanella
- Heat a large grill pan over high heat until hot. Put the bread in the pan and place a lid on top to weigh it down. Toast until dark scorch marks appear, then flip it over and do the same on the other side. It should take 3 to 4 minutes on each side, but keep an eye on it.
- Put the arugula and basil into a large bowl. Add the tomatoes, tofu, and figs, then drizzle with the olive oil and vinegar. Rip the charred bread into chunks and add to the bowl. Season with salt and pepper and toss gently to mix.
- Serve with Basil Yogurt Dressing drizzled on top.
Reprinted with permission from The Naked Cookbook, copyright © 2016 Tess Ward. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
