tofu + avocado caprese

The Caprese salad used to be one of my favorite go-to's. I obviously no longer eat this dish anymore as I don't eat dairy products. However, I've been missing the flavor combination of tomato, basil and balsamic. Life isn't about cutting out the the things that you love. So, I swapped the mozzarella out for some tofu. And, the Caprese Salad is back, my friends, and it's better than ever. So many amazing health benefits in this dish... for those of you vegetarians/vegans who are looking to add more protein into your diet, tofu is a great source. It contains all 8 essential amino acids and many vitamins like iron and calcium. Besides the fact that tomatoes are absolutely juicy and delicious they contain a specific antioxidant, lycopene, that scavenges the body for cancer cells and destroys them. Tomatoes can help to protect against cancers in the prostate, breast, cervical, mouth, rectum and stomach. amazingAvocado is one of my favorite foods on the planet for all the obvious reasons but they also do wonders for my complexion. They contain high levels of oleic acid which helps to regenerate damaged skin cells and keep the skin moisturized. Basil has the most intoxicating aroma. It's also considered one of the healthiest herbs and when eaten fresh, will boost your immune system while simultaneously reducing anxiety and stress levels. 

I love this dish. It's a beautiful combination of color and flavor. Let me know in the comments below what other recipes you'd like to see!
 

I N G R E D I E N T S

1 tomato
1 block of super firm tofu
1/2 avocado
basil
1 tbs of olive oil
drizzle of balsamic vinegar
salt and pepper to taste



R E C I P E

-Drain the package of tofu and slice vertically into three strips
-take a small cup and stamp out circles in the tofu to resemble mozzarella. 
-slice the tomato so the slices are the same width as the tofu
-cut an avocado in half, scoop out the meat with a spoon and then slice it into thin strips
-stack the tofu, tomato, avocado and basil on a plate and drizzle with olive oil, balsamic vinegar, salt and pepper