Saturday, August 13, 2011

Caprese Salad

Hearkening back to the time of the experimental fruit salads of last summer... I was like, I have tomatoes.  I have basil.  Let's make this work.

Fried tofu stands in here for the traditional caprese's mozzarella.  It's then jazzed up with lemon juice, scallions, red sea salt (a special house-sitting find!), and one last drizzle of olive oil.

Tofu Caprese Salad
tofu, pressed and cut into little pieces
tomatoes (cherry or otherwise), cut into bite-sized pieces
salt (I used this red sea salt)
lemon juice
olive oil
basil, chiffonade cut
scallions, minced

1. Fry tofu pieces until golden brown. Set aside.
2. Combine tofu with remaining ingredients.  Adjust to taste, and place in fridge, allowing flavors to mix before serving.

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