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Vegan Caprese Salad

Serves 6
Time 8 hr 15 min
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.
Ingredients
  • 1 (14.0-ounce) package firm tofu, drained and patted dry
  • 2 tablespoons white balsamic vinegar, divided
  • 1/2 teaspoon coarse sea salt
  • 1 1/2 pound tomatoes (about 4 medium), sliced
  • 1/3 cup lightly packed fresh basil leaves, sliced if large
  • 1/4 teaspoon ground black pepper
Method

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, at least 8 hours or up to overnight to dry out and absorb flavor.

Fan tomato slices out on a platter. 

Tuck tofu and basil between slices. 

Sprinkle salad with remaining 1 tablespoon vinegar and pepper and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (14.0-ounce) package firm tofu, drained and patted dry
  • 2 tablespoons white balsamic vinegar, divided
  • 1/2 teaspoon coarse sea salt
  • 1 1/2 pound tomatoes (about 4 medium), sliced
  • 1/3 cup lightly packed fresh basil leaves, sliced if large
  • 1/4 teaspoon ground black pepper