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Tofu vegan Caprese

VEGAN CAPRESE
Written by Veronica Lavenia

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

Serves 4

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

VEGAN CAPRESE

ph. veronica lavenia

Tofu vegan Caprese: Method

  1. 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.
  2. Wash and cut in half the cherry tomatoes. Cut the olives in half.
  3. Grill the tofu over a pre-heated grill for 6-7 minutes on each side, after removing basil and garlic.
  4. In a serving dish, place the tofu and tomatoes. Add the remaining olives, basil, salt and two tablespoons of oil.
VEGAN CAPRESE

ph. Veronica Lavenia

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free from Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.