This is my vegan version of the classic Insalata Caprese, which is made with fresh mozzarella instead of tofu. Cut whole tomatoes into approx. 1/4 to 1/2 thick slices and arrange on a plate (vine-ripened tomatoes are best because of their natural sweetness). Pat tofu dry and cut into approx. 1/8 thick slices to fit on each tomato slice. Sprinkle sparingly with salt or salt substitute; add garlic powder and basil to taste. I like to add the green onions, since tofu does not have much flavor. Drizzle some good quality Extra Virgin Olive Oil over everything. Buon Appetito!