Before transitioning to a plant-based lifestyle, I loved caprese. It is such a delightful combination of flavors. I created this one afternoon to satisfy a craving and it quickly became a household favorite.
1 generous cup of vegannaise
Juice of 1 lemon (about a tablespoon)
1/3 cup fresh basil leaves + 2 large leaves per pita
1.5 teaspoons olive oil
1 small garlic clove
1 teaspoon dijon mustard
salt and pepper to taste
Organic extra firm tofu, sliced 1/2 inch thick
1 tomato, sliced and seasoned lightly with salt and nutritional yeast
Add vegannaise, lemon juice, basil leaves, olive oil, garlic and dijon to a blender. Blend until smooth. Salt and pepper to taste. Set aside in the fridge.
Season tofu slices (2 per pita) with salt, pepper, garlic powder, and black pepper. A pinch of chili powder is nice, but optional. Cook tofu over medium heat, flipping once or twice until the outside begins to crisp.
Spread desired amount of aioli on half of the pita, topping with tomato, basil leaves and jalapeÃ±o slices.
Place 2 tofu slices on the opposite side and drizzle all with balsamic vinegar. Eat up!
Additional Cooking Instructions