Peppadew Chickpea Tofu Panzanella Salad

• Dressing⁠

  • 2 Tablespoons of Olive Oil⁠

  • 1 Tablespoon of White Balsamic Vinegar

  • 1 Teaspoon of Dijon Mustard ⁠

  • 1 Clove of Garlic, minced ⁠

  • ½ Teaspoon of Maple Syrup ⁠

  • Salt & Pepper to taste ⁠

• Salad⁠

  • ½ Package of Franklin Farms Peppadew® Pepper Chickpea Tofu

  • 1 cup of Cubed Toasted Bread (or stale bread if you have it!)(French or sourdough works great)⁠

  • ½ of an English cucumber, cut into bite sized pieces⁠

  • ½ Cup of Cherry Tomatoes, cut in half⁠

  • ¼ of a Red Onion, sliced thin

  • 4-5 Leaves of Fresh Basil, Sliced into thin strips ⁠

• Preparation⁠

  
  Prepare dressing and set aside. Cube the Chickpea Tofu into bite sized pieces and prepare using your desired method. For this recipe, we like to air-fry the chickpea tofu as it becomes perfectly crisp! To Air-Fry, coat Chickpea Tofu in light oil and air-fry at 400F degrees for 10 minutes, turning halfway through. ⁠In a large bowl, add all ingredients together and toss to combine. Serve and enjoy! ⁠