Insalata Caprese with Tofu
Fresh chopped basil/dried o.k.
Extra Virgin Olive Oil
Salt or Salt Substitute
Chopped Green Onions (optional)
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!