Vegan Caprese Salad
Recipe GLPR2e917c0c2295cb
A fresh and elegant Mediterranean-inspired salad featuring cured tofu that mimics the texture of fresh mozzarella, alternated with ripe tomatoes, fresh basil, and a bright lemon-olive oil dressing. This dairy-free take on the classic Caprese is light, nutritious, and perfect as an appetizer or side dish.
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Ingredients
1 block (14 oz) firm tofu
3-4 large ripe tomatoes
1 Juice of 1 fresh lemon
2½ teaspoons sea salt, divided
1 teaspoon freshly ground black pepper
High-quality extra virgin olive oil
Fresh basil leaves, for garnish
Directions
Drain the liquid from the tofu container. Wrap the block of tofu in clean paper towels or a dry kitchen towel and gently press to remove excess moisture. Slice the tofu into ½-inch-thick slices, aiming for pieces approximately 2 inches by 3 inches in size.
Line a baking sheet with aluminum foil and place a cooling rack on top. Arrange the tofu slices in a single layer on the rack.
Squeeze the lemon juice evenly over all the tofu slices, then carefully flip each slice and repeat on the other side.
Sprinkle 2 teaspoons of sea salt over the tofu slices. Cover the baking sheet loosely with plastic wrap or leave it uncovered, and refrigerate for 12 hours. This curing time allows the tofu to develop a firmer, more cheese-like texture.
After 12 hours, remove the baking sheet from the refrigerator. Slice the fresh tomatoes into ½-inch-thick rounds and set aside.
On individual serving plates, layer the cured tofu and tomato slices in alternating order. You may arrange them flat in a circular pattern or stack them slightly, according to your preference.
Generously scatter fresh basil leaves over the tofu and tomatoes. Drizzle generously with high-quality olive oil.
Finish each plate with a light pinch of the remaining ½ teaspoon sea salt and the black pepper. Serve immediately.
