Tuesday, October 9, 2012

Vegan Caprese Summer Salad

Vegan Caprese Summer Salad
Ingredients (serves 50)
  • 13 block firm or extra-firm tofu, pressed and drained
  • 75 ripe Roma tomatoes
  • 310 leaves fresh basil
  • 3 cups olive oil
  • Balsamic Reduction
  • kosher or sea salt
  • freshly ground black pepper
  • 2 pounds Baby Arugula
Using a tofu press or press slabs of tofu between paper towels and heavycookbooks. Once the tofu is packed firm and drained of almost all liquid, cut and slice into even squares.  The more liquid you can drain from the tofu, the more the texture will mimic mozzarella. 
Slice tomatoes – try to get the same thickness of the tofu slabs.  On a large platter or individual salad plates, assemble the salad by layering one tomato, one piece of tofu, and one basil leaf – then repeat.
Drizzle the entire salad with a healthy dose of olive oil and balsamic reduction, and sprinkle with salt and freshly ground black pepper.  Do not be stingy. 

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