Caprese Salad

INGREDIENTS

• 3-4 large fresh tomatoes
• 1 package firm tofu
• Juice of 1 lemon
• 2 ½ tsp sea salt
• 1 tsp black pepper
• Quality olive oil
• Basil to garnish

HOW TO MAKE IT

1. To prep and cure tofu, drain liquid from the container and use paper towel or a towel to remove excess water. I highly recommend using organic, non-GMO tofu. Given that it is a soy product, non-organic brands of tofu are very likely to be GMO.
2. Slice tofu into 1/3″ thick pieces, about 2″ by 3″ in size.
3. Line a baking sheet with aluminum foil or saran wrap and place a cooling rack on top of the baking sheet.
4. Arrange tofu slices on baking sheet and squeeze lemon juice over the pieces, then flip and repeat on other side.
5. Sprinkle tofu slices with 2 teaspoons of sea salt.
6. Refrigerate, uncovered for 12 hours.
7. When you’re ready to assemble, slice tomatoes into 1/3″ rounds and set aside.
8. Layer tofu and tomato slices in alternating order on a plate. They can be laid flat or stacked, whichever you prefer.
9. Toss a generous helping of basil over the tofu and tomatoes, then drizzle as much olive oil as you like. Finish it off with a few pinches of salt and pepper and serve!