I can’t wait for sweet & juicy heirloom tomatoes to make their appearance every summer. When at their prime, I could eat one like an apple with a dash of salt. But, I also love the traditional Italian sandwich with mozzarella cheese & basil. So, I created a vegan and gluten-free version; tofu coated in nutritional yeast and fried and Udi’s Gluten Free Bread. My craving for this was so strong that i couldn’t wait, and had it for breakfast.
This recipe is easy peasy. Simply slice a firm cube of tofu into four 1/4 inch thick slices and dry with a paper towel or cloth. Coat with a thin layer of nutritional yeast, sprinkle with sesame seeds and a dash of salt on both sides. Sauté in a medium heat non-stick pan coated with a tablespoon of olive oil.
deep fried kale. 