Tofu Caprese Salad
Put a healthy twist on a classic Italian dish by using tofu in place of mozzarella cheese! A perfect recipe for vegetarians, you'll be surprised at how well tofu goes with olive oil.
Photographed by Takeshi Noguchi
Beans & Tofu
Calorie count is per serving.
Ingredients (Serves 2)
- 1 block kinugoshidofu (300 g)Note
*Keep chilled in the refrigerator until just before use.
- 2 tomatoes (small)
- 1-2 leaves basil (fresh)
- 1-2 tbsp olive oil
- Salt, to taste
- Black pepper (coarsely ground), to taste
Use kitchen scissors to cut along all four edges of the tofu package cover.
This will keep the tofu from falling apart when removing it from the package.
Remove the plastic cover from the package and place your hand on top to hold the tofu in place, then gently tilt to pour out the water inside. Keep your hand on top of the tofu as you turn it upside down onto your hand and remove the package.
Place the tofu on a cutting board with the long edges running vertically. Cut the tofu in half horizontally, then cut vertically into slices 2 cm thick.
Cut the tofu from different directions without moving it to keep it from crumbling and falling apart.
Remove the stems from the tomatoes and cut them into round slices 1 cm thick, and spread the slices out. Peel off a single slice of tofu at a time and place it on a slice of tomato using a turner or spatula. Repeat with the remaining slices.
Place the tofu-topped tomato slices on a serving dish and top each with basil leaves. Sprinkle with salt and coarsely ground black pepper to taste, and pour olive oil over top.