A California Panzanella

This is a wildcard panzanella. And it is very Northern
California inspired. I first featured a grilled version of it in
Super Natural Cooking after
enjoying a quirky sandwich while driving up the California coast to
a spot near Anchor Bay. The sandwich was a mix of oven-roasted
tomatoes, peanut butter dressing, grilled tofu, and sprouts, all
pinned between two slices of multigrain bread. Odd yet completely
delicious. I liked it enough to rework it into this twist on
panzanella, the much-loved Italian bread salad.
A California Panzanella
This version in Super Natural
Cooking
is grilled. This version you can make using your oven
instead. Just remember, when the weather warms, roll out your grill
– toast the bread, and cook the tofu slabs that way.
A California Panzanella
You have some options with the tomatoes. When cherry tomatoes are
abundant, and in-season, I love to toss them in a bit of olive oil,
and roast them on a sheet pan in a hot oven until browned and
blistered. But, you can also use chopped, sun-dried tomatoes, the
ones packed in oil are best here. Kind of raisin-y in texture.
A California Panzanella
This is a great way to use up day-old bread. It’s even better
than using a loaf of fresh because the bread ends up more
structured and hearty.

Continue reading A California
Panzanella
on 101
Cookbooks

Source: vegetariantimes
A California Panzanella



Leave a Reply