Tofu Caprese Stack for #WorldMilkDay

I bet you can’t distinguish the bocconcini cheese from the tofu. They pair so well together.

Serves 4

Ingredients:
For the vinaigrette:
1 tbsp fresh lime juice (about ½ lime)
1 tsp balsamic vinegar
2 tsp Dijon mustard
1 small shallot, minced
3 tbsp extra virgin olive oil
¼ tsp sea salt
1/8 tsp freshly ground black pepper

For the salad:
2 large tomatoes
2 packages (350g each) extra firm tofu, drained and rinsed
12 large fresh basil leaves
6 large-sized (2 inch) bocconcini cheese, sliced in half

Method:
To make the vinaigrette:
1. In a small bowl, whisk together lime juice, vinegar, mustard and shallot.
2. Slowly add the olive oil in a thin stream, whisking constantly.
3. Add salt and pepper. Whisk to combine.

To make the salad:
1. Cut each tomato into six slices. Use four salad plates. Place one slice in the center of each plate.
2. Cut each tofu block vertically into ¼ inch slices (you will have 8 slices from 2 blocks of tofu)
3. Use 3 inch round cookie cutter to cut eight rounds from the tofu slices, reserving scraps for another use.
4. Top each slice of tomato with tofu and a basil leaf.
5. Drizzle one-third of vinaigrette over the tofu, dividing evenly among the plates.
6. Top with one slice of tomato, 1 slice bocconcini and basil and 1/3 vinaigrette.
7. Repeat step 4 one more time. Top with remaining tomato and drizzle with remaining vinaigrette. Add last slice of bocconcini to stack.
8. Marinate for 30 minutes (optional).

Nutrition knowledge:
Tomatoes are actually a fruit, but that doesn’t stop us from using them as a vegetable in the culinary world. These juicy beauties have been shown to help lower cholesterol and triglyceride levels, which is beneficial for heart health.