All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

Tofu Caprese Salad

gluten free
wheat free
quick meals, fast feeds
1 spoon difficulty rating

10 minutes

Overnight pressing of tofu needed so start early - the salad itself takes very little time. Servings are for starter-sized or side portions

Serves: 4

Tofu Caprese Salad

A lovely fresh recipe from Flavourphoto's Chava Eichner that uses tofu instead of the traditional mozzarella. This high-protein salad can easily be made more substantial with cooked wholegrains, more salad, bread, crackers - you choose. Alternatively, a good vegan mozzarella - eg Mozzarisella - will make the recipe quicker but not so protein-packed!

Using pressed tofu in this recipe allows it to absorb the marinade a lot better. It also makes it much easier to slice thinly. Most supermarket plain tofu - eg Cauldron - is only medium firm, although it will work. However, some health food shops and most Oriental stores sell extra-firm tofu, which is fantastic for recipes like this. 

Use a press of any type – the home-made version involves wrapping the tofu in kitchen roll or similar then placing it in a colander or sieve. Top all this with a plate and heavy weights, eg tinned food or scale weights. Alternatively, use a ready-made pressing box, like the green and white box pictured, and cover that with heavy weights.

 

For all the lowdown on tofu - the different varieties and how to use them etc - click here!  

 

   

Ingredients: 

 

1 block of firm tofu (e.g. Cauldron)
3 tbsp olive oil
2 tbsp white wine vinegar
a pinch of sugar
herb salt* or sea salt and ½ tsp of dried mixed herbs
3 tomatoes
1 courgette, sliced
½ red onion, finely sliced
basil leaves

For the dressing
1 tsp sundried tomato paste (e.g. Sacla)
1 tbsp oil
1 tbsp balsamic vinegar
salt and pepper

Method: 

 

  1. Press the tofu overnight to remove all excess water.
  2. If you want to opt for the authentic mozzarella shape, cut the tofu in very fine slices and use a circular cutter to stamp out some circles. (Any cut offs can be used for other dishes.) Alternatively, simply cut the tofu block in half and slice thinly.
  3. Prepare the tofu marinade by blending together 3 tablespoons of olive oil, the white wine vinegar and a generous pinch of sugar. Pour a third of the dressing on a large platter and place the tofu slices on top. Using the back of a tablespoon spread most of the remaining marinade evenly over the tofu. Season with the herb salt (see tip). Set aside and let the tofu absorb the flavours for at least an hour, longer if possible.
  4. In the meantime grill the courgette slices in a griddle pan. Brush with any of the leftover marinade and season with black pepper and salt.
  5. Arrange tomato slices, grilled courgette, marinated tofu and basil leaves on a big serving plate.
  6. Blend all dressing ingredients together and drizzle over the salad. Serve with crackers or fresh, crusty bread.

* Tip: Herb salt makes a really nice addition to your spice rack. My favourite is Herbamare from Holland and Barrett and other independent health food shops.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Stuffed "No Turkey" Wrapped in Gaz's Streaky Bacon

Stuffed "No Turkey" Wrapped in Gaz's Streaky Bacon

This is technical to make but so rewarding when you slice into it. I believe this recipe is powerful enough...See recipe »
The Ultimate Christmas Roast

The Ultimate Christmas Roast

This is Christmas, all wrapped up ... literally! The Christmassy flavours we all love are in this roast “beef” wellington...See recipe »
Baked Cauliflower Steaks

Baked Cauliflower Steaks

These cauliflower steaks are delicious and great as a main or a side! If you're serving them as a main,...See recipe »
Cashew Cream & Beetroot Crostini

Cashew Cream & Beetroot Crostini

These tasty treats make for a delicious starter to any meal but particularly at Christmas! The sweet roasted beetroot combined...See recipe »
Domoda (Gambian Peanut Stew)

Domoda (Gambian Peanut Stew)

One of the Vegan Recipe Club team recently visited The Gambia and was delighted to find this vegan stew as...See recipe »
Bao Buns with Sticky Tofu

Bao Buns with Sticky Tofu

This dish needs little introduction... light fluffy Chinese boa buns packed full of crunchy veg and sticky tofu! Perfect as...See recipe »
Thai Rendang Curry

Thai Rendang Curry

This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar...See recipe »
Smoky Vegan Cassoulet

Smoky Vegan Cassoulet

Cassoulet is a traditional white bean dish originating in the south of France. To add substance to this vegan version...See recipe »
Lavender Panna Cotta with Caramelised Cinnamon Figs

Lavender Panna Cotta with Caramelised Cinnamon Figs

When we designed our vegan chalet menu , we wanted a blend of simple, plant-based meals and a few versions...See recipe »
Fluffy Pumpkin Pancakes

Fluffy Pumpkin Pancakes

These pancakes have been described as 'heavenly'... fluffy, sweet and moist... thick American-style... what better way to enjoy your left...See recipe »
Pumpkin & Chickpea Burgers

Pumpkin & Chickpea Burgers

What a tasty, healthy way to use up that left over pumpkin. These burgers are fun to make, very easy...See recipe »
Roast Pumpkin Salad with Tahini Dressing

Roast Pumpkin Salad with Tahini Dressing

This salad is so addictive... we challenge you not to eat the whole thing in one sitting! The sweet pumpkin...See recipe »
Beetroot & 'Ricotta' Ravioli with Pistachio, Mint Pesto

Beetroot & 'Ricotta' Ravioli with Pistachio, Mint Pesto

This is a very fancy dish that will impress at any dinner party and at the same time it’s super...See recipe »
Crispy Sesame-Coated Baked Tofu

Crispy Sesame-Coated Baked Tofu

This recipe is everything you want in a tofu dish - it's quick and easy, really healthy, crispy on the...See recipe »