This twist on the Italian classic salad replaces the usual mozzarella with slices of tofu marinated in lemon, oregano and olive oil.
Pat the tofu thoroughly with kitchen towels to remove any excess water. Cut the tofu in half lengthways, then cut it into 1cm (1/2 inch) thick slices. Mix together the lemon zest, juice, half the olive oil and the oregano in a large shallow dish. Season, add the tofu and turn carefully to coat it in the marinade. Leave to marinate, covered, for 1 hour, occasionally spooning the marinade over the tofu.
Meanwhile, put the pine nuts in a large, dry frying pan and toast over a medium-low heat for 2–3 minutes, shaking the pan occasionally, until starting to turn golden. Remove from the pan and leave to cool.
Just before serving, heat the remaining oil in the pan over a medium heat and fry the tofu for 5–7 minutes, turning once, until golden.
Arrange the tofu on a serving plate with the tomatoes and avocados. Drizzle over a little extra olive oil and balsamic vinegar and season to taste. Scatter with the basil and pine nuts and serve with crusty bread.
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