Vegan Caprese Salad is an easy, flavorful version of traditional caprese salad. Made with tofu for a high-protein and satisfying summer salad.
Caprese salad is a classic Italian dish. It's usually made with fresh mozzarella, tomatoes, basil, salt, and olive oil. Just like margarita pizza, it displays the colors of the Italian flag: green, white, and red.
This vegan caprese salad, is a twist on the classic recipe. I replaced the mozzarella with a combination of tofu, vinegar, and miso. This mixture creates that salty, umami flavor of cheese without any of the dairy.
Even though caprese salad is traditionally served with a drizzle of oil, I opted to go oil-free. The miso & vinegar add plenty of flavor. No oil necessary!
Step 1. Slice the tofu into bite-sized cubes.
Step 2. Steam the tofu for 6-8 minutes to cook. Let cool.
Step 3. Meanwhile, slice the tomatoes in half and chiffonade the basil.
Step 4. In a small bowl mix the miso and vinegar.
Step 5. In a medium bowl toss the tofu, tomatoes, basil, and miso vinegar mixture. Serve and enjoy!
To cut the basil into thin strips (aka chiffonade), stack a few leaves of basil on top of each other. Then roll the leaves into a bundle. When you slice the roll you'll get strips of basil.
If you have an allergy to soy, you can try making chickpea tofu, which will have a similar texture. You could also find a vegan mozzarella.
If you can't find miso, don't like it, or can't have soy, use an equivalent amount of tahini. Since miso also add some salt, you'll likely want to add some salt.
Thank you God for this salad. Thank you for fresh summer produce and nourishing recipes. Amen.
Loved this caprese salad? Try some of these summer salads next:
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Vegan Caprese Salad is an easy, flavorful version of traditional caprese salad. Made with tofu for a high-protein and satisfying summer salad.
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