New Ways To “Crunch” This Summer With Panko

And The Winner Is ….. Side Dishes Made With Panko

Thanks to all my loyal followers, I learned new ways to use flavored panko crumbs. Thanks to Pereg for inspiring our contest and sending a variety of panko crumb packages to our winner, Amy. Her recipe was a little different than the others. Amy shared her version of a summer favorite, Panzanella Salad, with a twist. Instead of bread cubes, her recipe calls for panko crusted cubed tofu, adding protein. Even better, with all the varieties of flavors, salads will never be boring.

Traditional Tuscan Inspired Panzanella Salad With Bread (Wikipedia)

Panzanella Salad With Panko Crusted Tofu

1package extra firm tofu, cut in cubes
1cup panko crumbs
Oil for frying or air frying

Open the tofu slice into cubes, dry and wrap in kitchen towel.
Try to get as much water out as you can by changing the towels when they are damp. The tofu needs to be as dry as possible for this recipe.
Coat the tofu with egg and then roll in the panko gently patting the breadcrumbs on.
Fry until crisp and golden brown.
Drain on kitchen towel and serve with your salad.

Exchange These For Traditional Bread Cubes. (Wikipedia)

3 tablespoons good olive oil
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes, any color variety
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Red Wine vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1can anchovies, optional

In a big bowl, combine all salad ingredients
In a food processor, whisk together all vinaigrette ingredients

Before serving and when tofu cubes are cool, mix all together.

Side Dish Panko Cauliflower Pizza

I added 1 cup of the whole wheat panko crumbs to my favorite cauliflower crust and it added an amazing texture.

1 bag ready to use cauliflower rice
1 egg
1egg white
1 tsp Italian seasoning (or seasoning of choice)
1/8 tsp salt
1/4 tsp ground black pepper
1/2 cup cheese, grated/shredded
Cooking Spray

Thaw and completely drain cauliflower rice. Mix all ingredients together. Spray cookie sheet. Pat the combination on a pizza sheet. Refrigerate for at least one hour before use. Use toppings of choice and bake in oven at 375 degrees until golden brown edges.

New Panko Crumbs

Pereg’s seasoned bread crumb collection just got even bigger with the introduction of three delicious new styles: Thai Sweet Chili Panko Crumbs, Whole Wheat Panko, and Golden Crisp Bread Crumbs. They join a crunchy family that includes Classic, American, Viennese, Mexican, and Italian Fine Bread Crumbs and their Japanese cousins Spicy Panko, Coarse Panko, and Fine Panko.
Like all Pereg bread crumbs, these new varieties are made from fresh-baked loaves, not recycled from stale old bread. They are then combined with the top-quality spices that are the bread and butter, so to speak, of Pereg’s extensive line of all-natural seasonings from around the world.
These flavors aren’t the only thing that’s new about Pereg’s line of seasoned bread crumbs. Look for the new stay-fresh package with a resealable zip top – a little smaller to fit neatly on your shelf but containing the same amount of product as before.
All Pereg bread crumbs and panko products are all-natural, vegan, certified non-GMO, and OU and CRC kosher-pareve, so you can enjoy them with any meal. (MSRP: $4.85 for a 9 oz bag). Use them to add crunch and flavor to chicken, fish, pasta, and vegetables in recipes like these:

Sweet Chili Panko Salmon

4 skinless salmon filets, about 6 ounces each
1¼ cup Pereg Sweet Thai Chili Panko
1 Tbsp. pepper
1 Tbsp. minced parsley
½ cup melted butter
Melted butter or olive oil as needed

Pat salmon filets dry with a paper towel and arrange in a baking pan sprayed with non-stick spray. Brush each filet with butter or olive oil.

Combine panko, pepper, and parsley in a small bowl. Spoon mixture on top of filets and bake uncovered at 375 degrees about 12-15 minutes, until fish flakes easily. (Recipe adapted from The Food Channel.)

Panko crumbs give summer recipes that extra crunch.

About the Author
Cindy Grosz is an accomplished activist for pro-Israel and Jewish interests. She is the syndicated columnist of You Don't Have To Be Jewish With Cindy. She writes about Everything Jewish and has appeared in multiple media outlets. Grosz is the author of Rubber Room Romance, Everything You Need to Know and Ask About the Education System. She can be reached at
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