I begrudgingly made it to an outdoor yoga class this morning. It was so hot and humid. I decided lunch would have to be simple and light with no oven or stove involved. Luckily I remembered a dish that my brother had made for me our last visit. Today is the perfect day for my version! It is our vegan approach to a tomato/mozzarella salad.
(you can use fresh sliced mozzarella in place of the tofu)
This recipe makes a hearty single serve portion.
1/4 brick firm tofu, well drained and sliced about 1/4" thick
2 medium tomatoes, sliced about 1/4" thick
(mix and match some colors to make it pretty)
1 small shallot, minced
1 tbsp parsley, chopped
2 tbsp olive oil (to taste)
1 tsp balsamic vinegar (to taste)
fresh cracked pink salt
fresh cracked pepper
Place one layer of tomatoes on a plate in a circular pattern. Drizzle with a little olive oil, salt and pepper.
For your next layer, place the sliced tofu in the same pattern. Drizzle with a little olive oil.
Next layer, more tomatoes. Drizzle with olive oil, some salt and pepper.
Sprinkle shallots all over and drizzle about 1tbsp olive, balsamic vinegar and a little more salt and pepper.
Top with the parsley and let marinate for a couple minutes!