With tomato season in full-swing, now’s the time to enjoy flavorful sweet tomatoes. While I love a real Caprese salad with thick slices of fresh buffalo mozzarella, most store bought “fresh” mozzarella in the US isn’t really fresh at all. That’s why I’ve started using cured tofu as a substitute. By salt curing the tofu first, it not only seasons it, it draws out excess moisture giving the tofu a dense cheese-like texture. This also makes it dairy-free and vegan. Check the technique in my full post on PBS Food.