Caprese Summer Salad
[Vegan]

For the Balsamic Tofu:

1. Chop your tofu into bite-sized pieces. Add to a medium-sized container with balsamic vinegar and olive oil.
2. Once your tofu bites have marinated for at least 15 minutes, heat your air fryer (or oven) to 400 degrees. Once your air fryer is hot (heats up in about 2 min), add your tofu and fry for 15 minutes.
3. Let cool while you finish prepping the rest of the salad.

For the Caprese Salad:

1. Wash 1 cup of romaine and add to your bowl once dry. I used a salad spinner to get all the water out. If you don't have one, pat dry.
2. Wash 8 or so cherry tomatoes and chop in half.
3. Cut an avocado in half and dice. Save the other half in an airtight container in the fridge.
4. Scoop 2-3 tablespoons of vegan mozzarella cheese using a small ice cream scooper. You can also use a fork and mix tiny crumbles throughout the salad.
5. Arrange the romaine in a bowl and top with the basil, cherry tomatoes, avocado, mozzarella balls, and tofu.
6. Drizzle balsamic glaze and olive oil on top. Sprinkle with sea salt and serve!