Panzanella-Style Tomato Salad with Tofu Croutons | RICARDO

Ingredients

• ¼ cup (30 g) corn flour
• ¼ cup (15 g) nutritional yeast flakes
• 1 lb (450 g) firm tofu
• 1 tbsp (15 ml) lemon juice
• 3 tbsp (45 ml) olive oil
• 4 garlic cloves, halved
• 1 sage sprig, leaves only
• 3 tomatoes, cut into thin wedges
• 3 Lebanese cucumbers, cut into half-moons
• 1 small red onion, thinly sliced
• ¼ cup (50 g) Kalamata olives, pitted and halved
• 2 tsp capers, coarsely chopped
• 3 tbsp (45 ml) red wine vinegar
• Flat-leaf parsley, finely chopped, to taste