This is a perfect summer salad.
Fresh and light.
I made “Mozzarella cheese” with silken tofu.
I have another recipe for vegan Mozzarella, but this tofu version is much easier, and still delicious.
Just sprinkle salt all over the Tofu.
Wrap it with layers of paper towel, place in a container, cover, and refrigerate for 2-3 days; excess liquid is removed and the texture becomes creamy.
(Next time I will probably use cheesecloth instead of paper towel. With paper towel, I had to change it a few times as it gets soaked quickly.)
The white, red, and green color combination is just beautiful!
Served with Kosher salt, freshly ground black pepper, and a drizzle of extra virgin olive oil.