Insalta Caprese (or make it into a sandwich)

★★★★★ 1 Review
HeleneP avatar
By Christine Pado
from Chicago, IL

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!

serves 4
prep time 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 lg
    ripe tomato, sliced

How To Make

  • 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.