1/2 lb. firm tofu, drained and sliced 1/4-inch thick
2 large ripe tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves, torn
1 cup vegetable broth
1 tsp. minced garlic
1/4 cup extra virgin olive oil
Sea salt and fresh ground black pepper, to taste
•In a bowl, combine 1 cup vegetable broth with the garlic.
•In a shallow dish, spread out the tofu slices. Pour the broth over the tofu. Cover and refrigerate for at least one hour.
•On a plate, layer the tomatoes and the tofu. Sprinkle with the remaining ingredients.
