Wash and dry the basil leaves. Put aside 6 leaves for garnish. Place the remaining basil leaves together with the garlic, cashews, salt, pepper, and 3 tablespoons olive oil in a food processor and blend.
Cut out tofu block using a circle cookie cutter or a knife. Slice tofu into 1/4 inch slices.
Marinate tofu slices in 1 tablespoon olive oil and a pinch of salt and pepper for about 3 - 5 minutes.
Wash and cut tomatoes into 1/4 inch slices.
Alternate placing tomato and tofu slices on a large plate. Add a large teaspoon of basil pesto on each tofu slice.
Garnish with basil leaves and drizzle with balsamic reduction sauce.
1) Use a store bought balsamic reduction sauce or easily make your own. A link can be found on the bottom of the page. 2) Refrigerate covered if not serving right away.
Did you make this recipe?
Leave a comment to support the community! https://www.veganfamilyrecipes.com/vegan-caprese-salad/