modern.charleston

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.

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