Insalta Caprese (or make it into a sandwich)

Christine Pado


I always loved Caprese but when I went dairy free I stopped thinking about it. But - I had a tofu Caprese at a fund raiser and I just had to figure out how to make it. Turns out to be easy - just press the tofu for an hour and pour on a little white balsamic vinegar, olive oil, and chopped basil. Oh, YUM!

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1 Hr


1 lb
firm tofu (i prefer wildwood sproutofu but nasoya is good too)
2 Tbsp
white balsamic vinegar
2 Tbsp
extra virgin olive oil
2 Tbsp
chopped basil
1 large
ripe tomato, sliced

Directions Step-By-Step

Wrap tofu in an absorbant towel and place on a plate. Put a cast iron frying pan or other heavy object on top of the wrapped tofu. Let sit for at least one hour. This gives the tofu a wonderful texture by pressing out excess liquid.
While the tofu is being pressed, mix the dressing by combinging the white balsamic vinegar, olive oil, and chopped basil.
When tofu is pressed, slice as desired, layer with sliced ripe tomatoes, and our the dressing over all. You can also serve this on a nice crusty rustic style bread to make a hearty lunch or dinner.

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