My mom recently gave me a bag of home-grown tomatoes which were AMAZING! I wanted to use the tomatoes and make something fresh and uncooked to savor their taste. When I saw the basil and mozzarella in the fridge, I decided to make stacks for lunch as a side along with the Balsamic Marinated Tofu. I usually drizzle balsamic vinegar, but decided to make a reduction sauce instead with garlic. I also added some slices of avocado to make the dish more filling.
If you’re in the mood for a light, fresh, and satisfying lunch or side, this dish is perfect![subscribe_box]