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.
TOMATO/TOFU 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! Bon Appetit! Comments are closed.
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...getting -Jessica
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January 2019
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