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tofu panzanella with sesame-peanut dressing

tofu panzanella with sesame-peanut dressing

Crispy tofu, crunchy bread and a creamy dressing all work together really well in this salad. It’s best with a hearty whole-grain bread that has some raisins in it, which offer a hint of sweetness to the overall dish. If you can’t find a similar bread, just add in some raisins to the salad instead.

Sesame-Peanut Dressing
1 tablespoon creamy peanut butter
1 tablespoon low-sodium soy sauce
1/8 teaspoon sesame oil, or to taste

1/2 teaspoon rice vinegar
Salt, to taste
Freshly ground black pepper
2 tablespoons canola oil



1 tablespoon canola oil
1/4 package extra firm tofu, cut into cubes
1 1-inch slice whole-grain bread, toasted and cut into cubes
1 scallion, white and light green parts, thinly sliced

1-2 tablespoons sunflower seeds
Alfalfa sprouts, for garnish

1. In a small bowl, combine peanut butter, soy sauce, sesame oil and rice vinegar. Season with salt and pepper. Slowly whisk in 2 tablespoons canola oil until combined. Taste for flavor as adjust as desired. Set aside.
2. In a small non-stick pan, heat 1 tablespoon canola oil over medium-high heat. Add tofu and cook until browned on a few sides, turning as needed, about 10 minutes. Remove tofu and place in a medium bowl. Add toasted bread cubes, scallions and sunflower seeds. Toss with enough dressing to coat and transfer to a serving bowl or plate. Top with some alfalfa sprouts and serve.

Serves 1.

DO YOU LOVE TOFU? I’m not there yet but I’m working on it. As I continue on my quest, I’d love to know if any of you have any favorite go-to recipes using it. If so, will you please pass them along…thanks!

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