Spicy Vegan Panzanella Salad is vegan, low-carb, protein-packed, and gluten-free. I replaced bread with pan-roasted crispy tofu to make it even healthier!
Let's dive into the recipe!
Tofu Cucumber Tomato Bell peppers
Red onions Greens Dressing
Panzanella is a Tuscan chopped salad from Italy made with soaked stale bread, onions, and tomatoes, bell peppers with lemon dressing. In this recipe, I use tofu instead of bread for a low-carb salad.
Whip up a healthy, Spicy Vegan Panzanella Salad in 4 easy steps!
Use a tofu press or keep it under the heavy object in order to squeeze the extra water. 30 minutes is enough to squeeze the extra water.
Add all cut tofu pieces to the mixing bowl. Mix well till every piece is coated with the soya sauce.
Heat a nonstick pan on medium heat and place all the marinated tofu nuggets on the surface in a single layer.
In a mixing bowl add cucumber, tomatoes, bell peppers, red onion, and the dressing. Add the tofu nuggets on top. Enjoy!