Vegan Caprese Salad
This tofu caprese salad swaps mozzarella for silken tofu, layered with ripe tomatoes, fresh basil, olive oil, and vinegar. An easy, no-cook taste of summer!
Servings: 2 servings
Calories: 167kcal
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.
Nutrition
Serving: 1servings | Calories: 167kcal | Carbohydrates: 7g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 31mg | Potassium: 456mg | Fiber: 1g | Sugar: 4g | Vitamin A: 565IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 2mg
