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Panzanella with marinated tofu and peaches
2022-08-03
https://www.metro.ca/userfiles/image/recipes/panzanella-tofu-peche-11973.jpg
PT15M
PT10M
PT2H25M
For the marinated tofu:
In a large sealed container, combine the hot water, cider vinegar and salt. Stir to dilute the salt. Add the shallot.Squeeze the tofu in a clean, dry cloth to remove excess water, then cut into 1 cm cubes. Add to the brine with the shallot. Close the container and stir to distribute the ingredients evenly. Refrigerate at least 2 hours, ideally overnight.For the almonds and croutons:
In a skillet over medium-high heat, sauté almonds for 3 minutes, or until lightly browned. Transfer to a small bowl. In the same skillet, heat oil. Add bread cubes and sauté for about 7-8 minutes or until golden brown. Add salt to taste. Remove from heat and set aside.For the salad:
Using a sieve, drain the marinated tofu.In a large bowl or serving dish, place marinated tofu with shallots, peaches, tomatoes, cucumbers, basil leaves and croutons.Drizzle with olive oil and balsamic glaze. Season with salt and pepper. Serve immediately.Note: You can prepare the croutons the day before, at the same time as the tofu. All that will be left to do then is to cut the peaches and vegetables and assemble everything.Source : Loounie
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Marinated tofu:
1/2 cup (125 mL) hot water
1/4 tasse (60 ml) Irresistibles cider vinegar
1 teaspoon (5 mL) salt
1 shallot, thinly sliced
1 block of Firm Plain Tofu Naturalia
Croutons and almonds:
1/4 cup (60 mL) sliced almonds
2 tablespoons (30 mL) Irresistibles organic olive oil
4 slices of sourdough loaf (or 1/2 sourdough baguette)
A pinch of salt
Salad:
3 fresh peaches fresh peaches, cut into thin wedges
3 tomatoes, cut into thin wedges
2 small cucumbers, sliced
12 basil leaves
3 tablespoons (45 mL) Irresistibles organic olive oil
1 tablespoon (15 mL) Glaze with Balsamic Vinegar of Modena
Salt and pepper to taste
Panzanella with marinated tofu and peaches
4
Appetizers-Accompaniments-Main course
0:15
Preparation
0:10
COOKING
2:25
TOTAL TIME
Ingredients
-
Marinated tofu:
-
1/2 cup
(125 mL)hot water
-
1/4 tasse
(60 ml)Irresistibles cider vinegar
-
1 teaspoon
(5 mL)salt
-
1
shallot, thinly sliced
-
1
block of Firm Plain Tofu Naturalia
-
Croutons and almonds:
-
1/4 cup
(60 mL)sliced almonds
-
2 tablespoons
(30 mL)Irresistibles organic olive oil
-
4
slices of sourdough loaf (or 1/2 sourdough baguette)
-
A pinch of salt
-
Salad:
-
3
fresh peaches fresh peaches, cut into thin wedges
-
3
tomatoes, cut into thin wedges
-
2
small cucumbers, sliced
-
12
basil leaves
-
3 tablespoons
(45 mL)Irresistibles organic olive oil
-
1 tablespoon
(15 mL)Glaze with Balsamic Vinegar of Modena
-
Salt and pepper to taste
Preparation
For the marinated tofu: In a large sealed container, combine the hot water, cider vinegar and salt. Stir to dilute the salt. Add the shallot.
Squeeze the tofu in a clean, dry cloth to remove excess water, then cut into 1 cm cubes. Add to the brine with the shallot. Close the container and stir to distribute the ingredients evenly. Refrigerate at least 2 hours, ideally overnight.
For the almonds and croutons: In a skillet over medium-high heat, sauté almonds for 3 minutes, or until lightly browned. Transfer to a small bowl. In the same skillet, heat oil. Add bread cubes and sauté for about 7-8 minutes or until golden brown. Add salt to taste. Remove from heat and set aside.
For the salad: Using a sieve, drain the marinated tofu.
In a large bowl or serving dish, place marinated tofu with shallots, peaches, tomatoes, cucumbers, basil leaves and croutons.
Drizzle with olive oil and balsamic glaze. Season with salt and pepper. Serve immediately.
Note: You can prepare the croutons the day before, at the same time as the tofu. All that will be left to do then is to cut the peaches and vegetables and assemble everything.
Source : Loounie
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
