Panzanella with cannellini and marinated tofu

Ingredients

For 1 serving

• Whole wheat bread50 g
• Cooked cannellini beans120 g
• Tofu100 g
• Tomatoes200 g
• Cucumber100 g
• Red onion30 g
• Basil6 g
• Extra virgin olive oil2 teaspoons
• Red wine vinegar1 tablespoon
• Saltto taste

Contains: gluten, soy, sulphites,

In season: June – September

Method

1. Drain the tofu, pat it dry and cut it into cubes of about 1 cm; put it in a small bowl with the red wine vinegar and a pinch of salt and leave to marinate for 10 minutes, turning once.
2. Meanwhile moisten the wholemeal bread (ideally stale) with a little cold water, just enough to soften it, squeeze it gently with your hands and crumble it into a large bowl.
3. Wash the tomatoes and cucumber; cut the tomatoes into pieces of about 2 cm, keeping their juice, peel the cucumber in stripes and cut it into half-moons; peel the red onion and slice it very thinly. Rinse the cannellini beans.
4. Add the tomatoes, cucumber, onion, beans and the tofu with its marinade to the bread; add the torn basil, dress with the oil and salt and toss well.