Insalata Caprese

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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.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind