Vegan Caprese Salad

Vegan Caprese Salad

Serves 6

There’s more than one way to layer a Caprese. Here we’ve given tofu a flavorful “cure” of vinegar and sea salt, then air-dried it in the fridge until it’s delightfully firm and creamy, for a mozzarella stand-in.

  • 1 (14-ounce) package firm tofu, drained and patted dry
  • 2 tablespoons white balsamic vinegar, divided
  • 1/2 teaspoon coarse sea salt
  • 1 1/2 pounds tomatoes (about 4 medium), sliced
  • 1/3 cup lightly packed fresh basil leaves, sliced if large
  • 1/4 teaspoon ground black pepper
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Halve tofu block lengthwise, and then cut each half into 12 equal slices. Place slices close together on the cutting board and sprinkle with 1 tablespoon of the vinegar and salt. Transfer slices to a rack fitted into a rimmed baking sheet and refrigerate, uncovered, 8 hours or overnight to dry out and absorb flavor.

Fan tomato slices out on a platter. Tuck tofu and basil between slices. Sprinkle salad with remaining vinegar and pepper and serve.

Nutritional Info: 
Per Serving:80 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 20mg sodium, 7g carbohydrate (2g dietary fiber, 3g sugar), 7g protein

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