Tofu Caprese Salad

Replace the mozzarella with tofu to make this caprese salad completely vegan, and absolutely refreshing!

  • Servings
    4 - 6
  • Prep Time
    15 Min
  • Cook Time
    5 Min

Cooking Directions

  • Cut tofu to desired size and shape; set aside.
  • In a small pot add vinegar and sugar and set it to medium-high heat.
  • Let balsamic reduce by half then remove from heat and set aside.
  • Combine salt and herbs in a food processor and pulse until mixed well, place in a small bowl; set aside.
  • Place tofu and tomatoes on a large plate; drizzle olive oil and 1 Tbps. balsamic over salad.
  • Season tofu with hebed salt to taste and top with basil leaves, serve chilled.


  • 1 pkg. House Foods Tofu Medium Firm, drained and pressed
  • 1 pint baby heirloom or cherry tomatoes, halved or sliced
  • ½ cup balsamic vinegar
  • 1½ Tbsp. sugar or vegan sugar
  • ¼ cup coarse sea salt
  • 1 tsp. fresh or dried parsley
  • 1 tsp. fresh or dried thyme
  • 1 tsp. fresh or dried oregano
  • 1 bunch basil leaves, chopped


Amount per serving
Calories 100
% Daily Value*
Fat 8g
Saturated Fat 1g
Cholesterol 0mg
Sodium 320mg
Carbohydrates 5g
Fiber 1g
Sugar 4g
Protein 2g

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