Tomato Tofu Salad Recipe - Vegan Family Recipes

Vegan Caprese Salad with Tofu

Course Vegan
Prep Time 20 minutes
Total Time 20 minutes
Author Vanessa


  • 1 cup fresh Basil
  • 1 Garlic clove
  • 1/2 cup Cashews
  • 1/8 teaspoon Salt
  • 1/8 teaspoon fresh cracked Pepper
  • 4 tablespoons Olive Oil
  • 7 ounces 200g Organic Firm Tofu
  • 2 large Tomatoes
  • 2 Tablespoon Balsamic Reduction Sauce


  1. 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.
  2. Cut out tofu block using a circle cookie cutter or a knife. Slice tofu into 1/4 inch slices.
  3. Marinate tofu slices in 1 tablespoon olive oil and a pinch of salt and pepper for about 3 - 5 minutes.
  4. Wash and cut tomatoes into 1/4 inch slices.
  5. Alternate placing tomato and tofu slices on a large plate. Add a large teaspoon of basil pesto on each tofu slice.
  6. Garnish with basil leaves and drizzle with balsamic reduction sauce.

Recipe Notes

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.