When people tell me that their experience with tofu has been terrible, I think maybe I can change their mind: the combination of specific herbs and fresh vegetables can turn any tofu dish into a person’s favorite.

This Caprese salad is hands down one of my summer favorites–clean and fresh. Not only is this salad delightful, but it’s also full of flavor and simple to prepare. You can serve it as a side dish or enjoy it as a quick, clean snack. Yes, throw the chips away and enjoy my Summer Caprese Salad–your waistline will thank you later.

SUMMER CAPRESE SALAD
You will need:

● 1 block firm tofu (pressed)

● 2 tablespoons apple cider vinegar (Recommended Organic Bragg Organic Raw Apple Cider Vinegar)

● 1-2 teaspoon pink salt

● 2-3 Roma or 1 cup cherry tomatoes, sliced

● 1 bunch spinach leaves

● 1 bunch basil leaves

● 1 tablespoon extra-virgin olive oil

● Balsamic glaze to taste

● Fresh black pepper (to taste)

PREPARE

Slice the tofu into ¼ inch thick slices, vertical. Next, with a 2 x 2 circle cutter or bottle cap, press out tofu into rounds. Place the tofu slices in a shallow dish, lined with a paper towel. Pat dry round slices, removing any excess water. Drizzle rounds evenly with apple cider vinegar, a sprinkle of pink salt, and pepper. Place in the fridge to marinate for 15-30 minutes.

Once marinated, and chilled, remove tofu from the fridge. On a small plate layer, a slice of tomato, followed by a slice of marinated tofu, followed by spinach leaf, and a basil leaf. Repeat this layering until you use all of the ingredients. Right before serving, drizzle extra virgin olive oil and balsamic glaze evenly over the salad. Top with fresh pepper and serve.

SERVE chilled!

Jessica C. Taylor