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.