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
Instructions
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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