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Tofu Caprese Stack

Morgan bought me a Vegan cookbook for my Birthday last week, Pure Vegan. It is full of great recipes and beautiful photography. When I saw the Caprese Salad I could not wait to try it. I adore tomatoes and there is something about lettuceless salads that excites me. At first I thought I was going to have to make a homemade Vegan “cheese” for this, but when I realized the mozzarella was mimicked with tofu (just plain tofu) I instantly started assembling the salad.

The dressing is amazing, so good that it is now my staple vinaigrette. I took a twist on the dressing he uses in the cookbook because I didn’t have all of the ingredients handy, but like I said, the Vinaigrette I made is now my go-to dressing. Thanks for the inspiration Pure Vegan!

Adapted from the Pure Vegan cookbook.

Tofu Caprese Stack

Serves 6

3 large tomatoes
1 3/4 pounds extra-firm tofu, drained and pressed
24 large fresh basil leaves

  1. Cut each tomato into 6 slices placing one slice in the center of 6 serving plates.
  2. Cut tofu long ways into 1/4 inch slices (you should have about 12 slices all together).
  3. Using a biscuit cutter, cut 12 circles out of the tofu reserving the scraps for another use.
  4. Top each slice of tomato with a basil leaf and a tofu round.
  5. Drizzle about 1/3 of the vinaigrette over the tofu, dividing evenly among the plates.
  6. Place a basil leaf on top of each disk of tofu.
  7. Repeat stack one more time, then finish with another tomato slice, a final basil leaf and the remaining vinaigrette.


Favorite Vinaigrette

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