With so many tomatoes from our garden (8 to 10 large tomatoes and a bowlful of cherry tomatoes sitt on the countertop as I write), I’ve been trying to incorporate them into just about every meal. The other night I made vegan tomato caprese. 
It’s usually made with fresh mozzarella, but I substituted the mozzarella for thinly sliced extra firm tofu (drizzled with a balsamic vinaigrette).
Here’s the basic recipe
1 to 2 ripe tomatoes, sliced
1/2 container extra firm tofu, pressed and sliced
1 cup fresh basil, chopped (we used the basil from our herb garden)
Balsamic vinaigrette
Sea salt (to taste)
Coarsely ground pepper (to taste)
Directions: Alternate the tomato slices and tofu while drizzling balsamic (marinating the tofu is another good option for those who want a bit more flavor from the tofu). Add salt and pepper as desired. Top with basil shreds.
I was really impressed with how this summer salad turned out. It’s light and refreshing but also very flavorful. Since it’s so simple to make, it’s a great side dish or appetizer.
Popularity: 39% [?]
One Comment
I have made this since we came home. YUM!!!! It is wonderful! I am always inspired by your offerings when we get together, and I am healthier….certainly!
Joan