Caprese salad is an Italian classic, and now vegans can enjoy it too! This vegan Caprese salad substitutes pressed tofu for mozzarella, so it is dairy-free and just as delicious as the real thing. Serve it alongside a pasta dish or flatbread for a fun homemade Italian meal!
Prep Time: 10 mins
Cooking Time: 0 mins
1 block firm tofu
2 large tomatoes
10-20 fresh basil leaves
2 tablespoons olive oil, plus more for drizzling
Salt and pepper, to taste
Optional: Balsamic vinegar or balsamic reduction, for drizzling
Press the tofu for at least 2 hours up to overnight. This should give you a dense consistency, similar to mozzarella cheese.
Cut the tomatoes into thin slices.
Cut a 2-3 inch circle out of the center of the tofu block using a cookie cutter or a cup. Cut the circular piece of tofu into 5-6 thin slices
In a medium bowl, toss your tofu slices with olive oil and ¼ teaspoon of salt until they are evenly coated.
Assemble the salad. For each serving, layer a tofu slice on top of a tomato slice and top with a basil leaf. Repeat this layering until you have used all the tofu slices.
Before serving, drizzle the salad with extra olive oil and balsamic vinegar/reduction if using.
Sprinkle salt and pepper on top.