Tag Archives: tofu

Vegan Caprese Salad

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
1 tomato
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 nail polish color of the evening was Mod-ern Girl by OPI.

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!

❤ Lindsay



Filed under Recipe

Oreos are Vegan

Guess what?

Oreos are vegan!

Now, I don’t advocate eating sugary sweets, but sometimes it just happens. No need to fight it 100% of the time! 😉

Look at that sexy man cooking me dinner! I’m so lucky!

He’s in the process of making slow-cooker chili in this picture. I swear, he is the best chili maker ever. Hands down. Especially the kind with no planning whatsoever that end up including everything but the kitchen sink.

This one has kidney beans, black beans, garbanzo beans, quinoa, potatoes, snap peas, celery, carrot, tomato, sweet baby bell peppers, onion, cayenne, chili powder and Cholula. This may be an incomplete list, as I was not the cook.

We each ate at least two bowls last night.  The bf even ate two bowls for breakfast this morning!  I just brought some with me to take for a snack later tonight.

Side note: I really like the round Ziploc containers with the screw-on lids for transporting soups and chilis to work.  I once had a regular container open up and dump soup all over my backpack before.  Not cool.  Screw-on is the way to go.

This morning I woke up and knew I was going to go running.  It just had to happen.  I ate a Mrs. May’s bar for fuel, forced the bf out of bed and got out there.

Garmin Stats:

(I wear my Garmin on the inside of my wrist, because otherwise it bumps my wrist bone, and it actually gave me a bruise when I first had it!)

After my run I sipped on some coconut water with a yerba mate tea bag.  I got that idea from Thrive Fitness by Brendan Brazier, a vegan triathlete.  It’s supposed to be an electrolyte energy drink.  I seriously looooove coconut water.

I’m currently drinking a green smoothie.  It’s a slightly strange combination of mango, orange, chard, plain protein powder, hemp seeds, almond milk and water.  We’re currently out of most of the usual smoothie fruit, so this was an improve.  I still haven’t really had a chance to get to the grocery store recently.

I also made a delicious salad, that began as an attempt to recreate the Peanut Sauce Baked Tofu from Love Veggies and Yoga.  While my product was pretty darn foodgasmic, it didn’t hold together as well as it was supposed to, so it was more of a tofu mash.  However, I decided that it would make a great salad topper.  I just tossed the tofu on top of some greens with a bit of sesame oil, and a beautiful salad was born.

This was the salad I made with it last night.  Today’s salad is quite a bit bigger, since I usually take the beasts to work.

Well, I hope you all have a lovely Wednesday!

Buy yourself some flowers!

I did! 🙂

I feel like they make my house look a little happier.  Or at least makes me a little happier. 🙂

❤ Lindsay


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