Tofu Caprese Salad
Replace the mozzarella with tofu to make this caprese salad completely vegan, and absolutely refreshing!
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Servings4 - 6
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Prep Time15 Min
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Cook Time5 Min
Cooking Directions
- Cut tofu to desired size and shape; set aside.
- In a small pot add vinegar and sugar and set it to medium-high heat.
- Let balsamic reduce by half then remove from heat and set aside.
- Combine salt and herbs in a food processor and pulse until mixed well, place in a small bowl; set aside.
- Place tofu and tomatoes on a large plate; drizzle olive oil and 1 Tbps. balsamic over salad.
- Season tofu with hebed salt to taste and top with basil leaves, serve chilled.
Ingredients
- 1 pkg. House Foods Tofu Medium Firm, drained and pressed
- 1 pint baby heirloom or cherry tomatoes, halved or sliced
- ½ cup balsamic vinegar
- 1½ Tbsp. sugar or vegan sugar
- ¼ cup coarse sea salt
- 1 tsp. fresh or dried parsley
- 1 tsp. fresh or dried thyme
- 1 tsp. fresh or dried oregano
- 1 bunch basil leaves, chopped
Nutrition
| Amount per serving | |
| Calories | 100 |
| % Daily Value* | |
| Fat 8g | |
| Saturated Fat 1g | |
| Cholesterol 0mg | |
| Sodium 320mg | |
| Carbohydrates 5g | |
| Fiber 1g | |
| Sugar 4g | |
| Protein 2g | |
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