Tofu "Caprese" Salad

SERVES 1 • READY IN 20 MINUTES OR LESS

Place the tofu on a small plate. Top with another small plate and weigh it down with a small weight, like a can of tuna. Let drain for about 10 minutes. Pour off the water and slice the tofu into 6 slices. Return tofu to the plate in a single layer and sprinkle with the salt and vinegar. Let sit for 5 minutes.

Place the greens on a large plate. Pour the vinegar from the tofu and over the greens and toss. Fan the slices of tofu and tomato and the basil leaves over the greens, alternating each. Thinly slice any remaining basil leaves and sprinkle on top. Drizzle with the dressing and sprinkle with pepper. Sprinkle with flaky salt, if desired. . Enjoy!

INGREDIENTS

• 8 ounces of extra-firm tofu, in 1 block

• ½ teaspoon salt

• 2 teaspoons apple cider vinegar

• 2 cups spring mix greens or baby arugula

• 1 medium tomato, cut into 6 thick slices {or use 6 slices of different-colored tomatoes

• 1/4 cup {about 10) fresh basil leaves

• 1 tablespoon Ideal Protein Classic Balsamic Dressing

• Black pepper to taste

• Flaky sea salt to taste, optional