The Yellow Apron Experiment: A Garden Fresh Lunch

The idea for this lunch was inspired by Fiona Kemp. Now who is Fiona you ask?? She is not a friend or a colleague, she is actually a character in Elin Hilderbrand's book The Blue Bistro. If you haven't read any of her books, it is a must (I'm currently on my 4th book). Fiona is a chef on Nantucket and uses only the freshest of ingredients in her meals. This Garden Fresh Lunch is no exception either...

Fruit Salad

It's nothing outrageously fancy, but who doesn't love a fresh, colorful fruit salad? They are pretty basic to do too, and any fruit you like can be used - I used the fruit that we already had in the fridge. Before washing the fruit however, don't forget to take those little tags off... I always seem to forget this step!

I have found that when we have containers of fruit, like the strawberries and blueberries we are much less likely to eat them, than when I cut up the fruit and combine it. The giant fruit salad will gone before you know it!

Now for the crux of the lunch...

A Tofu Tower

For all you tofu haters out there, don't stop reading just because you read "tofu" in the title (talk about alliteration!). This lunch was delicious, filling, and very colorful.

Ingredients:
(I did this for one person, but it can easily be made for more people)

Avocado
Tomato
Fresh mozzarella
Fresh Basil
Lite Firm Tofu
Olive Oil
Balsamic Vinegar
Sea Salt
Garlic Powder

Steps:
1. Slice off three pieces of tofu about 1/4 inch thick. Store the rest of the tofu in a tupperware filled with water.

2. Wrap the tofu in paper towels and squeeze out as much water as you can. You will be surprised how much water these puppies can hold! I also like to then wrap the tofu in a small towel (like the few I keep accidentally stealing from the gym... oops!) and squeeze out more water.

3. Cook the tofu in a pan on medium to high heat. I like to use some Pam first so they don't stick. The tofu will take about 5-8 minutes a side.

4. While the tofu is cooking, slice the tomatoes and the mozzarella. I like to slice the rounded edge off both and use it as a taste sample... someone has to check that it is ok! The flatter the pieces, the better the tower you will have. Place the mozzarella on top of the tomato and sprinkle with a little (or a lot if you choose) garlic powder.

5. Next slice the avocado and leave to the side.

6. Place the fresh basil leaves on top of the mozzarella. When the tofu is done cooking place that on top of the basil. The warm tofu helps to just slightly melt the mozzarella. The sliced avocado is the top of the tower.

7. Drizzle a little olive oil and balsamic vinegar over the towers. Be careful though because it does come out fast. You can easily wipe the plate with a paper towel if you get too much. Top with a pinch of sea salt and voila... a Tofu Tower!