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Vegan Caprese Salad
Tell us what you thinkThis delicious vegan version of a classic Caprese salad swaps out the mozzarella for tofu and is served with a basil and balsamic sauce.
2
Servings
10 min
Prep Time
10 min
Cook Time
20 min
Total Time
Courses
Cuisines
Ingredients
Salad
Basil and Balsamic Sauce
Steps
Make the Basil and Balsamic Sauce
- Add all the ingredients except the salt to a blender or food processor and blend until smooth.
- Season with salt, to taste, and blend again until well combined.
- Transfer the sauce to a small bowl and set aside.
Make the Salad
- Sprinkle the tofu slices with sea salt on both sides.
- Heat the oil in a large non-stick skillet over medium-high heat.
- Fry the tofu for 2-3 minutes on each side until crispy and golden brown.
- Remove from the skillet and set aside on a plate.
- Arrange the tomato slices on a serving platter and season with sea salt and black pepper.
- Drizzle the balsamic vinegar over the tomatoes.
- Top the tomatoes with the tofu slices.
- Drizzle the Basil and Balsamic Sauce over the tofu and tomatoes.
- Garnish with torn basil leaves and serve.
Hi There
Hi There!
Welcome to my kitchen. I am Richa - the human behind the lens. I hope you found something interesting to cook today. If you are still confused, then try my all time favourite pesto pasta. You will love it.
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