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Tofu Caprese Salad

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

Servings: 2


  • 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.

Enjoy! 😋😉


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