Description
Tofu makes this classic, flavorful appetizer vegan and lactose-free. Try it for a special occasion or just because!
Ingredients
Scale
- 3-4 large fresh tomatoes
- 1 package firm tofu
- juice of 1 lemon
- 2 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- quality olive oil
Instructions
- 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.
- Slice tofu into 1/3" thick pieces, about 2" by 3" in size.
- Line a baking sheet with aluminum foil or saran wrap and place a cooling rack on top of the baking sheet.
- Arrange tofu slices on baking sheet and squeeze lemon juice over the pieces, then flip and repeat on other side.
- Sprinkle tofu slices with 2 teaspoons of sea salt.
- Refrigerate, uncovered for 12 hours.
- When you're ready to assemble, slice tomatoes into 1/3" rounds and set aside.
- Layer tofu and tomato slices in alternating order on a plate. They can be laid flat or stacked, whichever you prefer.
- 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!
- Prep Time: 12 hours 10 mins
- Category: Appetizer