Charred Broccolini & Crispy Tofu Panzanella with Ginger-Yuzu Vinaigrette

• vegan
• fusion
• panzanella
• healthy
• salad
• miso
• yuzu
• plant-based
• sustainable
• Isabella

Introduction

Ciao, carissimi! Today we are redefining the classic Tuscan Panzanella. We're taking that satisfying sourdough crunch we love and infusing it with the bright, citrusy notes of yuzu and the deep umami of white miso. It's a vibrant, sustainable bowl that bridges the gap between a sun-drenched Roman piazza and a bustling Tokyo market, using charred seasonal greens and protein-rich tofu for a modern, savory twist.

Ingredients

• 3 cups sourdough bread, cut into 1-inch cubes
• 200g firm tofu, pressed and cubed
• 1 bunch broccolini, trimmed
• 1 cup cherry tomatoes, halved
• 1/2 cup shelled edamame, steamed
• 1/4 cup red onion, thinly sliced
• Fresh Thai basil leaves, for garnish
• Toasted black sesame seeds, for garnish
• 3 tbsp extra virgin olive oil
• 1 tbsp white miso paste
• 1 tbsp fresh yuzu juice (or lemon-lime mix)
• 1 tsp grated fresh ginger
• 1 tsp maple syrup
• A pinch of shichimi togarashi (optional heat)

Instructions

• Preheat your oven to 190°C (375°F). Toss the sourdough cubes with a drizzle of olive oil and a pinch of salt. Bake for 10-12 minutes until golden and crisp.
• Heat a cast-iron skillet over medium-high heat. Lightly oil the tofu cubes and sear until all sides are golden and crispy. Set aside.
• In the same skillet, char the broccolini with a splash of water and a lid for 2 minutes to steam-fry, then remove the lid to let them get those beautiful smoky brown edges.
• In a small jar, whisk together the white miso, yuzu juice, grated ginger, maple syrup, and the remaining olive oil until emulsified and creamy.
• In a large wooden bowl, combine the toasted bread, crispy tofu, charred broccolini, cherry tomatoes, edamame, and red onion.
• Pour the ginger-yuzu dressing over the mixture and toss gently, allowing the bread to absorb some of the dressing for about 5 minutes.
• Garnish generously with fresh Thai basil and a sprinkle of toasted black sesame seeds before serving.

This salad is more than just a meal; it's a celebration of how flavors can travel across borders. The way the bread soaks up the ginger-infused dressing while staying crisp is simply 'perfetto.' I hope this brings a bit of sunshine and umami magic to your kitchen today. Buon appetito!

Isabella