16 Vegan Makeovers on Your Favorite Summer Recipes

Created by Nora Minno

Serving Size: 2

"Nothing says summer on the East Coast to me like a big caprese salad with fresh jersey tomatoes and lots of fresh basil," says Minno. "But if you're looking to go vegan, you'll want to hold the mozzarella — though that doesn't necessarily mean the flavor has to suffer. To make this salad vegan, simply swap the cheese for thinly sliced tofu — you'll even get some extra protein and reduce the saturated fat."

● 2 ripe large tomatoes on the vine, sliced

● 7 oz tofu, drained and sliced into thin rectangles or circles

● 1 1/2 tbsp olive oil

● 1 1/2 tbsp balsamic vinegar

● 4 fresh basil leaves chopped

● Black ground pepper to taste

● Layer sliced tomatoes and sliced tofu. Drizzle with olive oil and balsamic vinegar. Top with fresh chopped basil and black pepper to taste.

Image courtesy of Nora Minno