Skip to content
Tofu caprese recipe

Tofu caprese recipe

2 ratings

This twist on the Italian classic salad replaces the usual mozzarella with slices of tofu marinated in lemon, oregano and olive oil. See method

Ingredients

  • 396g (13oz) pack tofu, drained well
  • 1 lemon, juiced and zested
  • 2 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 tsp dried oregano
  • 3 tbsp pine nuts
  • 4 tomatoes, sliced into rounds
  • 2 avocados, halved, stoned, peeled and sliced
  • 2 tsp balsamic vinegar
  • handful of basil leaves, torn
  • crusty bread, to serve

Each serving contains

  • Energy

    1255kj
    303kcal     15%

  • Fat

    25g 35%

  • Saturates

    5g 24%

  • Sugars

    5g 5%

  • Salt

    0g 0%

of the reference intake
Carbohydrate 8.2g Protein 4.1g Fibre 6.2g

Method

  1. Pat the tofu thoroughly with kitchen towels to remove any excess water. Cut the tofu in half lengthways, then cut it into 1cm (1/2 inch) thick slices. Mix together the lemon zest, juice, half the olive oil and the oregano in a large shallow dish. Season, add the tofu and turn carefully to coat it in the marinade. Leave to marinate, covered, for 1 hour, occasionally spooning the marinade over the tofu.
  2. Meanwhile, put the pine nuts in a large, dry frying pan and toast over a medium-low heat for 2–3 minutes, shaking the pan occasionally, until starting to turn golden. Remove from the pan and leave to cool.
  3. Just before serving, heat the remaining oil in the pan over a medium heat and fry the tofu for 5–7 minutes, turning once, until golden.
  4. Arrange the tofu on a serving plate with the tomatoes and avocados. Drizzle over a little extra olive oil and balsamic vinegar and season to taste. Scatter with the basil and pine nuts and serve with crusty bread.

See more Vegan recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.