Here's the recipe for the Faux-Caprese Salad I devised this past weekend!
1 tablespoon balsamic vinegar
1 teaspoon extra-virgin olive oil
pinch black pepper
2 tablespoons finely sliced fresh basil (i.e., "chiffonade")
7 ounces firm water-packed tofu, pressed for at least 10 minutes and diced in approximately 1-inch cubes
1 cup halved grape or cherry tomatoes
Allow the salad to sit for about 10 mintues before serving so the tofu can soak up all of the excess dressing.
My thoughts on this recipe: quick, healthy, and simple. Not quite as tasty as the "real thing," but definitely passable. :)
More recipes available for testing:
Creamy Mushrooms 'n' Mac (L with vegan option)
Pancakes (L with vegan option)
French Toast (L/O with vegan option)
Peanut Butter Cookies (L with vegan option)
Snickerdoodles (L with vegan option)
Chocolate Chip Pecan Cookies (L with vegan option)
Awesome Oatmeal Cookies (L with vegan option)
My Favorite Fruit Crumble (vegan)
Again, PLEASE email me (link's still on my profile page) if you'd like to test one of them! I have all of your email addresses written down somewhere . . . where they are, though, is a mystery right now . . . !!