Insalata Caprese with Tofu

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Recipe submitted by Christina / ccintl@earthlink.net

Insalata Caprese with Tofu

Ingredients (use vegan versions):

Ripe Tomatoes
Firm Tofu
Fresh chopped basil/dried o.k.
Extra Virgin Olive Oil
Salt or Salt Substitute
garlic powder
Chopped Green Onions (optional)

Directions:

This is my vegan version of the classic Insalata Caprese, which is made with fresh mozzarella instead of tofu. Cut whole tomatoes into approx. 1/4 to 1/2 thick slices and arrange on a plate (vine-ripened tomatoes are best because of their natural sweetness). Pat tofu dry and cut into approx. 1/8 thick slices to fit on each tomato slice. Sprinkle sparingly with salt or salt substitute; add garlic powder and basil to taste. I like to add the green onions, since tofu does not have much flavor. Drizzle some good quality Extra Virgin Olive Oil over everything. Buon Appetito!

Preparation time: 10 min.

This tastes great!-just like buffalo mozzarella!It makes a really nice lunch or appetizer.

Archived comment by: d

It looks good, but I'd go with fresh garlic rather than garlic powder, which is much sharper and all too easy to overdo. Either mince it if you want to eat it or crush it if you don't.

Archived comment by: kyle

Sounds yummy! I think I'll try this with some toasted vegan bread and make a sandwich out of it.

Archived comment by: shyGirl60630