The trick with this salad is the order of operations. Water is the enemy here, because both tofu and tomatoes carry plenty of it, and a caprese that sits in a puddle tastes flat no matter how good the produce is. Salting draws that water out, blotting removes it, and dressing at the end keeps the basil bright instead of bruised. Serve it with balsamic glaze, extra basil, and a pinch of flaky salt on top. The cured tofu can be made days ahead, so on the day itself you are only slicing tomatoes and layering, which makes this an easy thing to bring to a cookout without arriving with a soggy bowl. alongside vegan cucumber salad, vegan potato salad, and vegan garlic aioli for a cold table that holds up outdoors. If you want the tofu to do double duty, the same cure works for the coating in my vegan mozzarella sticks.

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Vegan Caprese Salad

A vegan caprese salad built on salt-and-vinegar cured firm tofu, salted and blotted tomatoes, and fresh basil, finished with olive oil and balsamic glaze right before it hits the table.

Course Salad

Cuisine Italian

Keyword caprese salad without mozzarella, dairy free caprese salad, tofu caprese salad, vegan caprese salad, vegan mozzarella salad

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Ingredients

Tofu mozzarella

• 14 ounces extra-firm tofu drained, preferably pressed
• 2 tablespoons white wine vinegar or fresh lemon juice
• 1 teaspoon fine sea salt
• 1 tablespoon nutritional yeast optional, for a savorier finish

Salad

• 3 large ripe tomatoes about 1 1/2 pounds, heirloom or beefsteak
• 1 teaspoon flaky sea salt plus more to finish
• 1/2 cup fresh basil leaves packed
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic glaze
• 1/4 teaspoon freshly ground black pepper

Instructions

• Wrap the tofu in a clean kitchen towel or a few layers of paper towel, set it on a plate, and put something heavy on top, like a skillet or a couple of cans. Leave it for 20 minutes while you get everything else ready. Pressing is not optional here, because the drier the block starts, the firmer the finished slices will be.
• Cut the pressed tofu into slabs about 1/2 inch thick, then cut each slab into rounds or squares roughly the size of your tomato slices. Whisk the vinegar, fine sea salt, and nutritional yeast in a shallow dish until the salt dissolves, lay the tofu in a single layer, and turn each piece so both sides get coated. Let it sit for 15 to 30 minutes, then lift the slices out and blot them dry with paper towel.
• Slice the tomatoes about 1/2 inch thick and arrange them on a platter in a single layer. Sprinkle the flaky salt over the top and let them sit for 10 minutes, then press a paper towel gently over the slices to lift the beads of water that come to the surface.
• Layer the tofu and tomatoes on the platter, overlapping each slice by about half and alternating as you go. Tuck whole basil leaves between the layers as you build, rather than chopping them, so they stay green and don't bruise.
• Drizzle the olive oil and balsamic glaze over the top, grind over the black pepper, and finish with a small pinch of flaky salt. Serve right away, while the tomatoes are still cool and the basil is fresh.

Notes

Press the tofu for the full 20 minutes if you can, since a wet block never firms up the way you want. Extra-firm or super-firm tofu is the right choice here, and silken tofu will taste creamy but slump into the tomatoes instead of holding a slice. If your tomatoes are very juicy, salt them on a rack set over a plate so the liquid drips away instead of pooling. Serve the salad with extra basil, a little more balsamic glaze, and flaky salt on top, and keep the dressing until the last minute so the leaves stay bright.

Why This Vegan Caprese Salad Works

Four things keep this salad from turning into a watery plate of tofu, and each one is easy to get right once you know what it is doing.

• The salt-and-vinegar cure pulls water from the surface of the tofu and tightens the curd, so the slices taste seasoned and hold a clean edge instead of tearing. That same cure is what gives the tofu enough seasoning to stand up to ripe tomatoes and sharp balsamic.
• Salting the tomatoes, then blotting them draws out the juice that would otherwise collect at the bottom of the platter and dilute the olive oil.
• Firm tofu instead of silken gives you slices that stack and stay put, which is the whole point of a caprese, while silken tofu turns soft and shapeless once it meets a tomato.
• Dressing at the very end keeps the basil from darkening and stops the salt in the oil and glaze from pulling out even more water before anyone takes a bite.
• Whole basil leaves stay green longer than chopped ones, and tucking them between the layers keeps them coated in oil rather than sitting in tomato juice.

Storage

This salad is at its best within a couple of hours of assembly. If you have leftovers, keep them in an airtight container in the fridge for about a day, then let the container sit on the counter for 15 minutes before eating so the tomatoes lose their chill. The cured tofu slices can be made up to three days ahead and stored separately in the fridge, which is the better way to prep this dish for a later meal. Don’t freeze the finished salad, because the tomatoes turn soft and the tofu goes spongy once it thaws. If you are taking it to a picnic, carry the components separately and layer them on site, which keeps the basil green and the platter dry.

FAQ

Can I make vegan caprese salad ahead of time?

Yes, but you should split the work. Cure and slice the tofu up to three days ahead and keep it covered in the fridge, and slice the tomatoes an hour or two before you plan to serve. Layer and dress the salad at the last minute, because once the salt, oil, and tomato juice get together, the basil starts to darken and the plate gets watery. Keep the cured tofu slices in a shallow container with a piece of paper towel under them, so any remaining moisture stays away from the tofu.

What can I use instead of tofu for the mozzarella?

A store-bought vegan mozzarella works, and a firm one slices best for this salad. Look for one that holds its shape when you cut it rather than a soft spreadable style, since the whole point is a slice that stacks with the tomato. A homemade cashew mozzarella also works, though it needs to be chilled firm before slicing. Taste the vegan mozzarella on its own first, because some brands are much saltier than others and you may want to use less flaky salt on the tomatoes.

Why did my caprese salad turn watery?

The water almost always comes from the tomatoes and the tofu. Salting both and blotting away what comes out fixes most of it, and dressing only at the end stops the salt in the oil and glaze from pulling out more liquid. If your tomatoes are especially juicy, salt them on a rack over a plate so the juice drains away instead of sitting under the salad. A platter with a slight lip helps too, since it keeps any last bit of juice from running across the table.

Is traditional caprese salad vegan?

Traditional caprese salad isn’t vegan, because it is built on fresh mozzarella, tomatoes, and basil, and mozzarella is a dairy cheese. This version keeps the same tomato and basil base and swaps the cheese for cured firm tofu, so the salad stays vegan without losing the layering and the fresh, salty finish.