Spicy Tofu Panzanella Salad (Vegan)
This flavorful vegan dish is packed with protein and fiber-rich tofu, aromatic spices, fresh veggies, and a zesty dressing – perfect for a delicious quick, and easy meal.
- 7 oz (F) or 10.5 oz (M) tofu, firm or extra firm
- 1.5 tbsp Braggs liquid amino
- ½ tsp salt to taste
- ¼ tsp cayenne pepper to taste
- ¼ tsp red chili flakes to taste
- ½ cup cucumber sliced
- ½ cup cherry tomato, cut in half
- ¼ cup bell peppers
- ½ cup spring greens
- ¼ cup red onion sliced
- 1 tsp vinegar
- Cilantro, chopped finely (for garnish)
- Fresh mint leaves, chopped finely (for garnish)
This vegan spicy tofu panzanella salad is a delicious and healthy dish that combines the flavors of panzanella, a traditional Italian bread salad, with a spicy twist. The salad is made with cooked seasoned tofu, which adds a crispy and flavorful protein source. Sliced cucumber, halved cherry tomatoes, bell peppers, spring greens, and red onion provide a refreshing crunch and added nutrition. The salad is finished with a fresh mint cilantro vinaigrette that adds a tangy and herbaceous flavor. Perfect for a summer lunch or dinner, this salad is sure to be a hit with vegans and non-vegans alike.
Step by Step Instructions
Open the packet of tofu and drain the water from the tofu. Use a tofu press or keep it under a heavy object to squeeze the extra water for about 30 minutes.
After 30 minutes, take the tofu out from the tofu press and cut it into small pieces. Transfer them to a mixing bowl and add Braggs liquid amino, salt, cayenne pepper & chili flakes.
Mix well until every piece is coated with the Braggs. Heat a nonstick pan on medium heat and place all the marinated tofu nuggets on the surface in a single layer. Pour all the remaining liquid as well.
Cook them from all sides until golden brown, about 10-15 minutes. Meanwhile, prepare for other ingredients. Once tofu nuggets are cooked, transfer them to a bowl and keep aside.
In a mixing bowl, mix the salad ingredients. Pour in a bowl, top with tofu, drizzle of vinegar and top with garnish.