Tofu with tomatoes, basil and mint

Page 228. When I was in Argentina the only vegetarian meal I could consistently find in almost every restaurant was Caprese salad. In this recipe, tofu takes the place of mozzarrella, making this a vegan dish that everyone can appreciate. A little soy sauce adds a nice Asian flavour, which you can have for lunch or as a side dish at dinner.

I made a few alterations to Martha’s original recipe, for instance I substituted sesame seeds for the heavy omega-3 flax seed. You don’t need to eat fish to get your daily intake of that essential fatty acid. Also because I had a brown bag full of cherry tomatoes, I used those instead of the regular kind. The entire meal took me 10 minutes to make, and as you can see from the photograph above it was tasty and nourishing. I’ve been ill this week so it provided a nice healthy option that will surely help me get better. Also, I substituted sherry vinegar with white wine vinegar, something I plan on correcting the next time I make this.

Again, I don’t believe it’s legal to re-type Martha’s recipe line by line, but you can make it on your own anyway, based on the information I have already included here. There’s only 164 calories per serving in this meal and 5 grams of protein. Plus think of all the dense nutrients and vitamins that build a healthy, strong and active body and mind.

I’m coughing myself to death. Gotta go.