Banh Mi Panzanella

By Glue and Glitter

A panzanella is an Italian bread salad that calls specifically for day-old bread, and I love how it came out using the ingredients I'd intended for my original banh mi recipe.

Serving Size: 4


  • 1 block extra firm tofu, pressed and cut into 1/2″ cubes
  • 2 Tbsp soy sauce
  • 2 Tbsp lime juice
  • 3 cloves garlic, minced
  • 1 small jalapeno, minced (remove the seeds, if you prefer less heat)
  • ½ cup water
  • ¼ cup seasoned rice vinegar
  • ¾ cup shredded carrots
  • ¾ cup radish slices – cut them as thinly as you can
  • ¼ cup + 2 tablespoons olive oil
  • ½ a baguette, cut into cubes (4 cups of bread)
  • 4 cup bibb lettuce, chopped (optional)
  • ½ cup chopped fresh cilantro
  1. In a small bowl, toss together the tofu with the soy sauce, lime juice, garlic, and jalapeno. Set aside.
  2. In another bowl, combine the water, vinegar, carrots, and radishes. Set this aside and let the veggies marinate on the counter for at least half an hour.
  3. Heat 1/4 cup of the oil in your frying pan on medium low, and saute the bread for about 8-10 minutes, until it's nice and browned. Make sure you stir frequently and get all of that bread coated in oil. Transfer to your serving bowl.
  4. Heat the remaining 2 tablespoons of oil on medium high. Cook the tofu and marinade, stirring, until the tofu begins to brown, around 7-9 minutes.
  5. Transfer the tofu into the bowl with the bread.
  6. Drain the veggies, reserving 1/4 cup of the marinade. Toss the veggies and marinade with the bread and tofu. Let the salad stand for at least 30 minutes before serving on a bed of lettuce with a couple of tablespoons of cilantro on top of each bowl.
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