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This easy tofu caprese salad swaps mozzarella for silken tofu, layered with ripe tomatoes, fresh basil, olive oil, and vinegar. It’s a no-cook vegan caprese that’s ready in 10 minutes and perfect for picnics, potlucks, and summer get-togethers. Want more summer tomato recipes? Try my garden fresh salsa.
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Silken tofu has a mild flavor and a soft, creamy texture, so it stands in beautifully for fresh mozzarella, and it adds protein too. This recipe was originally developed by Stefan Bloom.
Quick Glance
- Recipe Name: Tofu Caprese Salad
- Why You’ll Love It: Dairy-free, no cooking, and ready in 10 minutes.
- Time and Difficulty: 10 minutes, easy.
- Method: Slice, season, layer, and drizzle.
- Texture and Flavor: Juicy tomatoes, creamy tofu, fresh basil, and a tangy dressing.
- Quick Tip: Use the ripest, in-season tomatoes you can find.
Table of Contents
What is Caprese Salad?
Traditional caprese salad is an Italian dish of fresh mozzarella, ripe tomatoes, basil, salt, pepper, and olive oil. It’s said to be named after the Italian island of Capri. This version swaps the mozzarella for silken tofu, so it’s fully vegan. New to tofu? Check out my guide to tofu.
Looking for more summer tomato recipes? Try my tomato gazpacho or this panzanella salad.
Ingredient Notes
Refer to the recipe card for exact quantities.
- Tomatoes: The star of the dish, so use ripe, juicy, in-season tomatoes like heirloom, beefsteak, or vine-ripened.
- Silken tofu: Soft and creamy, like fresh mozzarella.
- Fresh basil: Sliced into thin ribbons.
- Extra-virgin olive oil: With so few ingredients, good olive oil makes a difference.
- Red wine vinegar: A tangy finish. Balsamic glaze works too (more below).
- Salt and pepper: Kosher salt for seasoning, plus flaky sea salt to finish if you have it.
How to Make Silken Tofu Mozzarella
For a cheesier, more mozzarella-like flavor, marinate the sliced tofu in lemon juice and salt, plus a sprinkle of nutritional yeast if you like, for anywhere from 15 minutes to overnight. Prefer store-bought? Miyoko’s vegan mozzarella is a great option.
What Dressing Goes on Caprese Salad?
The classic is simply good olive oil and red wine vinegar. For a sweeter finish, drizzle on a thick balsamic glaze instead of the vinegar, or swap it for vegan pesto. For a fruity twist, try my blackberry vinaigrette.
What Else Could I Add?
- Avocado: Thin slices add creaminess (here’s my guide to avocado).
- Onion: Thinly sliced sweet onion for a tangy bite.
- Cucumber: Thin slices of Persian or English cucumber for crunch.
- Eggplant: Grilled or breaded layers, like these eggplant stacks.
- Asparagus: Serve it over steamed asparagus.
- Pasta: Serve with pasta, orzo, or giant couscous.
- Pine nuts: Raw or toasted, for crunch.
How to Make Vegan Caprese Salad
Step 1: Slice the tomato. Rinse and slice the tomato into ¼ to ½-inch slices. Season with salt and pepper and set aside.
Step 2: Slice the tofu and basil. Slice the silken tofu into rounds or squares and season with salt and pepper. Stack the basil leaves, roll them up, and thinly slice them into ribbons.
Step 3: Layer and dress. Layer the tomato and tofu on a plate so they overlap by about half. Top with the basil, drizzle with olive oil and vinegar, and finish with flaky sea salt if you like.
PRO TIP: Let it sit for 10 to 30 minutes before serving so the flavors soak in.
For a chopped version, dice everything instead of layering it.
Serving Suggestions
- With bread: No-knead bread, vegan focaccia, bruschetta, or vegan avocado toast.
- With pasta: Avocado pesto pasta, vegan pasta primavera, or vegan lasagna.
- With pizza: Try a Mediterranean hummus pizza.
- At a barbecue: It’s a fresh side for anything off the grill.
Storage Instructions
Caprese is best eaten within 24 hours, while the tomatoes are fresh, and at most within 2 days. Store it in an airtight container in the fridge, and let it come to room temperature before serving.
Tofu Caprese Salad FAQs
Ripe, juicy, in-season tomatoes like heirloom, beefsteak, or vine-ripened. Cherry or grape tomatoes work for a bite-sized version, as long as they’re fresh. Look for tomatoes that are fragrant, smooth, and heavy for their size.
A thick, high-quality balsamic glaze adds sweetness. If you’re using regular balsamic vinegar, choose an aged, slightly syrupy one, or simmer it on the stove to reduce it.
Traditional caprese isn’t, because it’s made with fresh mozzarella. This version uses silken tofu instead, so it’s completely dairy-free and vegan.
More Tomato Recipes to Consider…
Vegan Appetizers
Easy Roasted Cherry Tomatoes
Vegan Dinners
15-Minute Cherry Tomato Basil Pasta
Vegan Appetizers
Tomato Gazpacho
Vegan Lunches
Artichoke Pasta Salad
If you tried this Vegan Caprese Salad recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Vegan Caprese Salad
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Ingredients
- 1 large ripe tomato
- 12 ounces silken tofu (340 g)
- Leaves from 1 sprig of basil, thinly sliced
- Kosher salt and pepper to taste
- 1 Tablespoon extra-virgin olive oil (15 ml)
- ½ Tablespoon red wine vinegar or balsamic glaze (7.5 ml)
- Flaky sea salt, for finishing (optional)
Instructions
- Slice the tomato into ¼ to ½-inch slices. Season with salt and pepper and set aside.
- Slice the silken tofu into rounds or squares and season with salt and pepper.
- Layer the tomato and tofu on a plate so they overlap by about half.
- Top with the basil, drizzle with the olive oil and vinegar, and finish with flaky sea salt if you like.
Notes
- Best tomatoes: Use ripe, in-season tomatoes.
- Let it marinate: 10 to 30 minutes before serving gives the best flavor.
- Cheesier tofu: Marinate the tofu slices in lemon juice and salt, plus nutritional yeast if you like, for 15 minutes to overnight.
- Chopped version: Dice everything instead of layering.
This tastes amazing!!!
It’s definitely a winner!
Caprese is always a good idea! Love this vegan option!
So true! It’s always a hit!
Can’t wait to give this recipe a try! My cheese-loving husband recently had to go dairy-free, so he’s been missing his caprese. Looking forward to making this recipe for him!
Hope he enjoys it! 🙂
Ooo this Caprese salad sounds too good. Definitely perfect for summer!!
Yesss! A great light but tasty dish!
So good! Love the texture!
Hi Andrea,
I wanted to let you know that I tried this recipe and my family and I loved it. I was not sure about the tofu, but it turned out great. Thank you.
Yay! So glad you and the family enjoyed it!
Such a great idea! And looks just like mozzarella when serving. Such a delicious dish!
Yessss! So smooth and tasty!
This is genius! I can’t wait to give this recipe I try! I love silken tofu so I know I will be obsessed with this!
Let us know what you think 🙂