This vegan version is just like the traditional caprese salad, except I have subbed sliced, firm tofu in for the buffalo mozzarella. Firm tofu and buffalo mozzarella have a similar light-tasting, milky quality. For this reason, the tofu works really well in this dish.
Vegan Caprese Salad (serves 2)
1 block firm or extra-firm tofu (I like Westsoy)
2 large tomatoes
handful of fresh basil
aged balsamic vinegar
Slice tofu and tomatoes and stack them alternately on two separate plates. Place a few basil leaves in between the stacks. Drizzle with a good-quality olive oil and aged balsamic vinegar. Finish with sea salt, black pepper, and a ribbons of the remaining basil.