Pure Vegan, Pure Heaven
I am completely, absolutely, truly in love with Joseph Shuldiner’s new book Pure Vegan. A graphic designer by trade and a gourmet by night, Shuldiner has created a book that is a feast for the eyes as well as the body. His recipes are elegant, simple, and delicious. Tonight I modified his Tofu Caprese Stack into a bruschetta topping. Delicious.
3 medium tomatoes, preferably heirloom, cored and cubed
10 oz. extra firm tofu, cubed
24 large basil leaves, chiffonade
Juice of 1/2 of a lime (1 tablespoon)
1 teaspoon balsamic vinegar
2 teaspoons honey mustard
1 small shallot, finely minced
3 tablespoons extra virgin olive oil
freshly ground pepper
1/2 thin baguette, cut into thin slices
-Combine chopped tomatoes, tofu, and basil leaves in a medium bowl. Combine lime juice, vinegar, mustard, shallot, olive oil, and salt and pepper to taste in a small bowl. Stir until well mixed. Pour over tomato mixture.
-Grill baguette slices until marks appear and bread is warm throughout. Spoon tomato mixture on top and serve immediately.
Serves 2 to 6