Panzanella Salad

Ingredients:

Marinade:

  • 2 tbsp. olive oil
  • 2 tbsp. orange juice
  • 2 tbsp. soy sauce
  • 1/4 tbsp. salt
  • 1/4 tbsp. red pepper flakes
  • 1/4 tsp. pepper

Dressing:

  • 1 tbsp. rice wine vinegar
  • 1 tbsp. soy sauce
  • 1 tbsp. almond butter
  • 1/2 tsp. sesame oil
  • 1/3 cup canola oil
  • 1/3 tsp. salt
  • 1/2 tsp. pepper

Salad:

  • 2 cups pumpernickel bread, 1” cubes
  • 14 oz. Onederful® Tofu, 1” cubes
  • 2 cups butternut squash, 1” cubes
  • 1/2 cup scallions, cut into 2” pieces

Garnish:

  • 2 tbsp. basil, chopped
  • 1 tsp. black sesame seeds

Preparation:

Marinade:

  1. In a small bowl, combine all ingredients for marinade and stir until combined. Set aside for later use.

Dressing:

  1. In a small bowl, combine rice wine vinegar, soy sauce and almond butter and whisk until combined.
  2. Drizzle in oils and whisk until combined.
  3. Season with salt and pepper.
  4. Set aside for later use.

Salad Assembly:

  1. Preheat oven to 375°F.
  2. Place bread cubes in oven until toasted through. Set aside.
  3. Place tofu, squash and scallions in a bowl and drizzle with marinade. Mix until evenly coated.
  4. Place mixture on a sheet tray and bake 20–25 minutes.
  5. Remove from oven and let cool 1–2 minutes.
  6. Place bread cubes and roasted mixture in a bowl and drizzle with half of the dressing. Toss lightly to coat.
  7. Let sit 3–4 minutes for dressing to soak into bread.
  8. Right before serving, toss with the rest of the dressing.
  9. Garnish with basil and sesame seeds.
  10. Serve immediately.

Yield: 4 servings

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