Insalta Caprese (or make it into a sandwich)

Christine Pado

By
@HeleneP

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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Comments:

Serves:

4

Prep:

1 Hr

Ingredients

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

1
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.
2
While the tofu is being pressed, mix the dressing by combinging the white balsamic vinegar, olive oil, and chopped basil.
3
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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