Tofu vegan Caprese is a delicious and nutritious alternative to the classic Italian Caprese made with mozzarella.
Fresh and quality mozzarella is one of those small pleasures that improves the quality of life. For those unwilling or could consume mozzarella cheese, I propose a good alternative with tofu. Tofu is a precious source of vegetable proteins, essential amino acids and is cholesterol free, too.
This is a fresh and tasty recipe that remembers one of the most popular dishes of Italian cuisine.
This vegan version is made with juicy fresh tomatoes from the garden, olives and fresh garlic. As always, tofu must be of high quality, organic from non-genetically modified soy to ensure a healthy and tasty dish. If you don’t like olives you can replace them with desalted capers. As an alternative to tofu you can use tempeh or soft vegan cheese of your choice.
Tofu vegan Caprese: Ingredients
200 g (7 oz) organic natural tofu, not genetically modified
A sprig of fresh oregano
20-25 basil leaves
300 g (11 oz) dates (or cherry) tomatoes
50 g (2 oz) pitted black olives
Pinch of sea salt
4 tbsp Extra virgin olive oil
Tofu vegan Caprese: Method
- Cut the tofu into slices and place in a dish. Cut the garlic into thin slices. Season the tofu with the oregano, 2 tablespoons of oil, 10 basil leaves, garlic, cover with a clean cloth and flavor for one hour.
- Wash and cut in half the cherry tomatoes. Cut the olives in half.
- Grill the tofu over a pre-heated grill for 6-7 minutes on each side, after removing basil and garlic.
- In a serving dish, place the tofu and tomatoes. Add the remaining olives, basil, salt and two tablespoons of oil.