Good evening! Hope you’re all doing well tonight!
I had a pretty lazy evening around the house. I did come up with a pretty darn good recipe, though, if I do say so myself. I picked up some basil and tomatoes at the grocery store today, so I decided to put them to good use and veganize a caprese salad. A typical version of the salad would include fresh mozzarella cheese, but I decided to use baked tofu instead.
Vegan Caprese Salad
1 block extra firm tofu
15 basil leaves
1/4 cup olive oil
1 clove garlic, minced
1. Preheat oven to 400F. Combine olive oil and minced garlic in a small container. Slice the tofu into approximately 1/4 inch slices, and coat each slice in the oil and garlic.
2. Place each slice in the baking pan, and cover the tofu in the remaining garlic from the mixture. Baking for 35 minutes or until golden brown.
3. While tofu is baking, cut the tomato into 1/4 inch slices.
4. Once the tofu is golden brown, remove it from the oven. On a plate, place two of the tofu slices. Top them with a tomato slice. Place three basil leaves on top of the tomato, and top them with another tomato slice. Garnish with a sprig of basil.
I ate two of these, and plan on saving the rest for my snack at work tomorrow evening. It was amazing though. One of my favorite things about summer is fresh, in-season tomatoes and basil. Absolutely idyllic. I love this vegan update of a classic dish.
Once dinner was complete, I sat back to chill out, watch a chick flick, paint my toenails, and sip on some Yogi Detox tea.
The movie was When in Rome, with Kristen Bell and Josh Duhamel.
The mid-movie snack was toast with vegan cream cheese.
And leftover berries from earlier.
The movie was meh, but the rest was good. I now remember why I’m not a big fan of chick flicks. They’re just too cheesy and ridiculous. However, I’m about to completely contradict myself and go watch Emma in bed. Old-school Gwyneth, and quite good. Plus I re-read the book this past winter. I can’t help myself.
Have a great night!