Since my basil is growing like crazy, I picked up some fresh organic Roma tomatoes and extra firm tofu. The tofu, with all the goodies added, is almost indistinguishable from buffalo mozzarella. And tofu has zero sodium too. The added bonus is how quickly and easily this comes together.
Caprese Salad [Vegan]
- 8.5 oz extra firm tofu (half a package of the type I purchase)
- 2 Roma Tomatoes
- Fresh Basil Sprigs
- Balsamic Vinegar
- Extra Virgin Olive Oil
- Sea salt
- Black pepper
- Slice tofu into 2 x 2 x 1/4″ or so size pieces and layer on a serving plate. (If you wanted to get fancy, you could use a round cookie cutter to make them look just like the cheese. I had a lot of cooking, so the ones pictured are square.)
- Slice Roma tomatoes in full circles, discard the stem ends and place on top of the tofu pieces.
- Coarsely chop the fresh basil and sprinkle on top of tomato/tofu pieces. Drizzle balsamic vinegar and olive oil to taste. Salt and pepper to taste.