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Toasty Tofu Panzanella Salad
Chef Adriana puts her unique spin on an Italian summertime classic. Toasty, crispy seasoned tofu pieces are tossed into a summery Panzanella salad featuring sourdough chunks, cucumbers, fresh basil, fresh oregano, lemon zest, Asiago cheese, red pepper flakes, roasted cherry tomatoes, and capers. A tangy shallot vinaigrette marries all the flavors together in fresh harmony.
Nutritional facts
Protein
26g
Carbs
53g
Calories
850
Fat
62g
Ingredients
Sourdough Bread, Salt, Garlic, Cherry Tomato, Canola and Olive Oil Blend, Asiago Cheese, Red Wine Vinegar, Sherry Vinegar, Black Pepper, Capers, Garlic, Lemon Zest, Corn Starch, Oregano, White Pepper, Kosher Salt, Shallot, Tofu, Lemon Juice, Crushed Red Pepper, Basil
Reviews
3.2
Based on 60 reviews
Jeanne Wallace · 12/04/24
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About Adriana Herrera
Chef Adriana Herrera's first culinary experience was butchering live catfish in her father’s pescadería at the age of 14. It wasn’t love at first butchering, but it did spark an awakening of self and a passion for food. Classically trained in French cuisine, Chef Adriana began her career at the Four Seasons in Chicago and later worked under Eric Ripert in Miami. Her main culinary inspirations come from three epic places: Chicago, Miami, and the sea. Chef Adriana focuses on global vegetarian dishes, seafood, classic cuisine, and New American fare. She believes that everything is better when it’s whisked together. Let’s eat!
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