product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL
Skip main navigation

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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.

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.
See our Terms of Service.
  • 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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.