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This post is dedicated to our neighbor ‘T,’ who started me thinking about a Dairy-Free version of her Caprese Salad.

Mozzarella is replaced by 'tofu rounds' in this dairy-free Caprese Salad. Topped with hydroponic basil.

Mozzarella is replaced by ‘tofu rounds’ in this dairy-free Caprese Salad. Topped with hydroponic basil.

George poured sweet, syrupy balsamic vinegar over his. (Our WFoods has a specialty vinegar section. About $2 for vinegar bottle and a little vinegar.)

George poured sweet, syrupy balsamic vinegar over his. (Our Whole Foods has a specialty vinegar section. About $2 for about a cup of vinegar in a nice glass bottle.)

I know, I know, you are thinking, ‘a Caprese salad without the mozzarella, why then it wouldn’t be a Caprese salad…’

Well, when you get a taste of how good this version is … well…you know…

Honestly, I wasn’t thinking, ‘where’s the mozzarella?’

I just dove into it all with a few animal noises.

This is so darn easy.

ingredients_caprese_salad

Start with making the tofu rounds, for this you’ll need:

– Vitamix or food processor

– 1 block ‘extra firm’ tofu, cut in half

– Salt and pepper (to taste)

– 1 handful soy cheese (like Daiya mozzarella shreds, found in refrig. dairy section)

– 1 Tablespoon light-tasting olive oil (add more if needed)

– 2 cloves garlic unpeeled (in the Vitamix you don’t even peel the garlic)

– A few sprigs of basil for taste

– 2 round biscuit cutters (like the ones at C&B — or round cookie cutters)

Method for making the tofu rounds:

Put all ingredients in Vitamix (this includes the tofu, salt and pepper, olive oil, soy cheese, basil — to your liking — and garlic).

Blend until you get a smooth consistency. More olive oil might make things go easier.

Arrange biscuit cutters on a plate so there is a supportive and level bottom for storing tofu rounds in the fridge.

Spoon tofu batter into biscuit cutters. Cover and store in fridge overnight (the tofu gets a better mold with more olive oil. In fact, you might want to lightly spray the insides of the cutter with oil.)

Spoon tofu batter into biscuit cutters. Cover and store in fridge overnight (the tofu gets a better mold with more olive oil. In fact, you might want to lightly spray the insides of the cutter with oil.)

What you need to assemble the Dairy-Free Caprese Salad

(the next day, after tofu rounds have time to set up):

  • Wash two market fresh tomatoes and slice them so you get the largest cross-sectional piece.
  • Remove refrigerated tofu rounds/biscuit cutter plate. Remove tofu from biscuit cutter by pulling up on biscuit cutter handle. Gravity pulls the tofu round toward the plate.
  • Slice the tofu for a piece matching the size of tomato slices.
  • Begin your layering on a serving plate … tomato slice, tofu slice, tomato, tofu, etc.
  • Top the stack with fresh basil and your favorite balsamic vinegar. Enjoy!!
  • By the way, this makes enough for dinner for two people (with big appetites!)

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