Vegan Caprese Salad

Elevate your taste buds with a culinary masterpiece that blends the rich heritage of Italy with the compassion of plant-based eating. This creamy Vegan Caprese Salad with tofu mozzarella is a tantalizing symphony of flavors and textures that will transport you to a sun-soaked Mediterranean villa.

Course Salad

Cuisine Mediterranean

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 5

Marinade Time 10

Total Time 25

Servings servings

Calories 38kcal

Author Marly McMillen

Equipment

1 Tofu Press

Ingredients

Tofu Mozzarella Slices

15 oz block firm tofu
1 medium lemon
2 tablespoons apple cider vinegar
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
2 tablespoons nutritional yeast flakes

Caprese Salad

2 large tomatoes
10 medium basil leaves
2 teaspoons extra virgin olive oil
salt and pepper to taste

Balsamic Glaze

¼ cup balsamic vinegar
1 teaspoon maple syrup

Cups - Metric

Instructions

For the Tofu Mozzarella Slices:

Lightly press the tofu using a tofu press or wrap it in a kitchen towel and cover with a heavy pan.
While the tofu presses, zest the lemon. You should have around 3 teaspoons of lemon zest. Then cut the lemon in half and juice the lemon to achieve around ¼ cup of fresh lemon juice.
Create a marinade by combing the lemon zest and juice in a shallow lidded dish. Stir in the remaining mozzarella marinade ingredients.
Cut pressed tofu block in half lengthwise. Cut each half in half. Then cut the remaining quarters to make a total of 8 rectangle slices.
Place the tofu in the dish with the marinade. Use a basting brush or a spoon to drizzle the marinade over the tofu. Cover for 10 minutes. If you have more time, you can let the tofu marinate longer, but I've found 10 minutes works.
While the tofu marinates, wash the basil leaves and cut the tomatoes into 8 to 10 equal slices.

For the Balsamic Glaze

Combine balsamic vinegar and maple syrup in a small saucepan. Cook over medium heat until it begins to boil. Reduce heat to low and simmer for 4 to 5 minutes. Remove from heat. Transfer to a heat-resistant serving dish. Let it cool and then drizzle over the salad. (You can skip this step and buy balsamic glaze, but the homemade version is so simple and delicious).

Salad Assembly

On a serving platter add a slice of tomato, followed by a slice of marinated tofu, and a basil leaf. Repeat this layering to use up all the ingredients. Drizzle with olive oil and balsamic glaze and top with freshly ground black pepper and flaky sea salt.

Notes

Get creative and add different fruit to this salad, such as sliced peaches, strawberries, and more.

Nutrition