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