Dairy-free vegan insalata caprese

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This is my vegan version of the popular summer classic. Tomatoes, vegan tofu mozzarella, basil, balsamic vinegar and extra virgin olive oil are the perfect refreshing combination.

I made this dish before but I found a way to improve it so this version is even better than before.


Vegan insalata caprese really comes to life by the freshness and quality of ingredients so make sure you get beautifully ripe tomatoes, good quality balsamic vinegar and extra virgin olive oil.







INGREDIENTS FOR 2 PEOPLE:

  • A block of of firm tofu
  • The juice of 3-4 lemons
  • Nutritional yeast
  • Sea salt
  • Garlic powder
  • Good quality balsamic vinegar (the thicker the consistency the better)
  • Extra virgin olive oil
  • Organic tomatoes
  • Fresh basil leaves
  • Freshly ground black pepper (optional)

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METHOD:

The first step is very important: squeeze the water out of your tofu by either using two kitchen boards or a tofupress (see instructions here). This way the tofu will absorb flavours much better!


Then cut the tofu into thin slices (just thin enough for it not to break). Then places the slices in a shallow dish. Squeeze plenty of lemon juice over the tofu (it should almost swim in it), season with a good amount of nutritional yeast, sea salt (don't be shy with salt in this case) and garlic powder. Turn the tofu over and repeat the process. Ideally this should marinate for several hours (the longer the better). If you are impatient you can leave it for 30 minutes but the flavour won't be as nice. Once the tofu is marinated, cut the tomatoes into slices and layer in a circle with the marinated tofu and basil leaves. Sprinkle some more sea salt on it, a dash of freshly ground pepper (optional) and then drizzle balsamic vinegar and olive oil over it. Buon appetito!


And if you like delicious vegan salad recipes, then you might like my Greek salad recipe. Check it out here!




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