Vegan Insalata Caprese

Sometimes a big dinner just needs that simple, fresh and tasty salad to keep your guests at bay while they’re waiting. You couldn’t get more simple then Caprese. It’s fast to make and only requires a little day before preparation. Delicious, healthy and quick- this salad is perfect for any meal.

Raw ingredients to finished salad: 10 minutes
Serves: 4-6

What you need:

• 1 Block Medium Firm Tofu (cut in 1/4 inch slices)
• 2 Medium Tomatoes (also 1/4 inch slices)
• 6 Large Sweet Basil Leaves (ripped into little pieces)
• 2 Cloves Garlic (minced)
• 1/8 Cup Pine Nuts
• Olive Oil

Directions:

soak the tofu

1. This one has to be started the day before, but the rest is very easy. Take the tofu slices and soak in a bowl of very salty water. This, when soaked overnight, gives the tofu a cheesy flavor and the texture is much like fresh mozzarella. The rest of your day before prep is simple. Take a bottle (with a lid) and fill half way with olive oil. Add minced garlic and ripped basil. Leave sit unrefrigerated, overnight. The longer this mix sits, the better it becomes. Try using it as a dip for fresh baked bread, or even a salad dressing!
2. Minutes before you are ready to serve, slice the tomatoes into bite sized wedges. Try getting a good and ripe tomato. If your lucky, get some varity of heirloom tomato, like Brandywine over the summertime. In a nice sized bowl, alternate the tomato and the tofu all around the dish until they form a ring. Put anything that’s left in the center. Salt and pepper, and sprinkle with pine nuts. Take a few whole basil leaves and put them in for presentation. Drizzle with the olive oil mix and serve! Enjoy your tofu salad.

Variation:

Try instead with a balsamic vinegar dressing and Greek olives and without the garlic. Or try dicing all of the above ingredients and serving on top of toasted Italian bread for a Caprese Bread Bite!