Banh Mi Panzanella

Serving Size: 4

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.


  • 1 block extra firm tofu, pressed and cut into 1/2? cubes
  • 4 cup bibb lettuce, chopped (optional)
  • 0.5 a baguette, cut into cubes (4 cups of bread)
  • 0.25 cup + 2 tablespoons olive oil
  • 0.75 cup radish slices – cut them as thinly as you can
  • 0.75 cup shredded carrots
  • 0.25 cup seasoned rice vinegar
  • 0.5 cup water
  • 1 small jalapeno, minced (remove the seeds, if you prefer less heat)
  • 3 cloves garlic, minced
  • 2 Tbsp lime juice
  • 2 Tbsp soy sauce
  • 0.5 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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