Recipe: Tofu Caprese With A Balsamic Vinaigrette

Many of my recipe inspirations come from trying to create healthy versions of dishes that I used to love.  Caprese salad was one of my favorite appetizers and I was sad to see it leave my regular rotation when we gave up dairy.  While I was in London, I had a tofu caprese that tasted so close to the real thing, that I had to try to recreate it at home.

The texture of extra firm tofu is surprisingly close to fresh buffalo mozzarella. ¬†It’s the taste that’s a bit further off from the real thing. ¬†The key is to marinate the tofu so it absorbs all the wonderful flavor of the balsamic and garlic. ¬†This salad can be made by cubing the tofu and using grape tomatoes, arranging a platter of tomato and tofu slices, or creating an individual tower (as seen here).

Tofu Tomato Basil Salad

Tofu Caprese With a Balsamic Vinaigrette

1 large tomato or 2 medium tomatoes
2/3 Block of extra firm tofu
1 handful of fresh basil leaves
1 clove of garlic, grated
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

Add the garlic, vinegar, olive oil, salt, and pepper into a bowl and whisk together until combined.  Slice the tomatoes into 1/2 inch rounds and set aside.  Press the tofu and slice it into 1/2 inch thick slices (I like to make sure it matches the size of the tomato) and marinate in the dressing for a few minutes so it absorbs all the flavor (for extra flavor, allow it to marinate for 30 minutes).  Stack tomato, tofu and a few basil leaves and repeat until all the tomato and tofu are gone.  Add any remaining dressing, garnish with basil and serve.  Enjoy!

Serves 2