Thursday, May 27, 2010

Vegan Caprese Salad

It's no secret that I'm borderline obsessed with tomatoes. This is just another way I've figured out to get more delicious tomatoes into my already lycopene-packed diet. This recipe makes a great lunch -- especially if it is served with a slice of crusty bread to sop up all the olive oil and balsamic vinegar.

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
olive oil
aged balsamic vinegar
sea salt
black pepper

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.