Vegan Caprese Salad

Serves 6
Time 8 hrs 15 min
Vegan Caprese Salad

There’s more than one way to layer a Caprese. Here we’ve given tofu a flavorful “cure” of vinegar and sea salt, then air-dried it in the fridge until it’s delightfully firm and creamy, for a mozzarella stand-in.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    1 package (14-ounce)firm tofu, drained and patted dry
    2 tablespoonswhite balsamic vinegar, divided
    1/2 teaspooncoarse sea salt
    1 1/2 poundstomatoes (about 4 medium), sliced
    1/3 cuplightly packed fresh basil leaves, sliced if large
    1/4 teaspoonground black pepper

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Method

Halve tofu block lengthwise, and then cut each half into 12 equal slices.


Place slices close together on the cutting board and sprinkle with 1 tablespoon of the vinegar and salt.


Transfer slices to a rack fitted into a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or up to overnight to dry out and absorb flavor.


Fan tomato slices out on a platter.


Tuck tofu and basil between slices.


Sprinkle salad with remaining 1 tablespoon vinegar and pepper and serve.

Nutritional Info

Serving Size

Calories

80

Total Fat

3.5g

Saturated Fat

0g

Cholesterol

0mg

Sodium

20mg

Total Carbohydrate

7g

Dietary Fiber

2g

Total Sugars

3g

Protein

7g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.