Saturday, August 30, 2014

Vegan Caprese

Using the amazing Heirloom Tomatoes and fresh Basil I got at the Farmer's Market, I decided that a Caprese salad would be perfection. The basil was so aromatic! I want everything to smell like it. This turned out perfectly!

Organic Firm Tofu 
Heirloom Tomato 
Fresh Basil 
Thai Chili 
First Cold Pressed EVOO 
Balsamic Vinegar
I got firm organic tofu and drained the water out of it- squeeze it with a towel and let it sit for a bit. 

Slice the tofu width wise and press the water out of it again and let sit while you prep the other ingredients 

Slice the tomato into equal amounts of slices as the tofu 

Stack the tofu on top of the tomato 

Add one large basil leaf to each tofu-tomato stack 

Plate each one leaning on another and drizzle with Olive Oil and Balsamic 

Chop a Thai Chili into small circles and sprinkle on top

Slice the Fig into 1/8ths. Add them to the plate.


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