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