Our recipes and stories, delivered.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from TASTE and Penguin Random House.

Smoked Tofu Panzanella with Figs
Ingredients
Directions
Ingredients
2
slices sourdough bread or thickly sliced gluten-free bread
Jump
lg
handful of arugula
Jump
sm
handful of basil leaves
Jump
3 c
scant cherry tomatoes, halved
Jump
7 oz
smoked tofu, cut into 3/4 inch slices
Jump
2 lg
ripe figs, quartered
Jump
1 tbsp
extra-virgin olive oil
Jump
2 tsp
apple cider vinegar
Jump
sea salt and freshly ground black pepper
Jump
Basil Yogurt Dressing
Jump
Basil Yogurt Dressing
1 ½ tbsp
plain yogurt with live cultures
Jump
¼ c
basil leaves, minced
Jump
¼ c
extra-virgin olive oil
Jump
2 tbsp
apple cider vinegar
Jump
2 tsp
maple syrup
Jump
2
garlic cloves, mashed to a pulp
Jump
sea salt and freshly ground black pepper
Jump
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
  1. 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
  1. 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.
  2. 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.
  3. 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.

The Naked Cookbook

Tess Ward

Book Cover