Vegan Tofu Caprese Salad
A delicious and refreshing caprese salad made with fresh basil, tomato and tofu "mozzarella cheese". It's easy vegan appetizer or side dish to go with your main dish!
Servings 4
Ingredients
Tofu Mozzarella
- 400 g (14 oz) firm tofu
- 125 ml (1/2 cup) extra virgin olive oil
- 1 tsp salt
- 1/2 tsp dried oregano
Other ingredients
- 1 tsp lemon juice
- 3 large tomato
- 1 bunch of fresh basil leaves
- salt and paper
- balsamic vinegar
Instructions
Tofu Mozzarella
- Wrap the tofu with paper towels and place weight to press the tofu. I used a large bowl filled with plenty of water.
- Let the tofu sit for about 1 hour to remove moisture.
- Remove the paper towels and cut the tofu into large dice.
- In a small bowl, mix together the olive oil, salt and dried oregano.
- Place the diced tofu in a clean container and pour the olive oil mixture and keep it in the fridge for 3 days to 1 week.
Assemble
- Remove the container of tofu from the fridge 30 minutes before you make the salad. If the oil become solid, leave it until the oil runny.
- Remove the tofu and oil from the container to a large bowl. Then add the lemon juice and toss gently.
- Cut the tomatoes into thick slices and place them on a large plate or a platter. And add the basil leaves in between.
- Add lightly drained tofu and top with salt, pepper and balsamic vinegar to taste. Drizzle with the remained olive oil as you like.
