Tofu caprese recipe
This twist on the Italian classic salad replaces the usual mozzarella with slices of tofu marinated in lemon, oregano and olive oil.
See method- Serves 4
- 15mins to prepare, 1hr marinating time and 10mins cooking time
- 303 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 396g (13oz) pack tofu, drained well
- 1 lemon, juiced and zested
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- 1 tsp dried oregano
- 3 tbsp pine nuts
- 4 tomatoes, sliced into rounds
- 2 avocados, halved, stoned, peeled and sliced
- 2 tsp balsamic vinegar
- handful of basil leaves, torn
- crusty bread, to serve
Each serving contains
- Energy
- 1255kJ 303.0kcal
- Fat
- 25g
- Saturates
- 5g
- Salt
- 0.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 8.2gProtein 4.1gFibre 6.2g
Method
- Pat the tofu thoroughly with kitchen towels to remove any excess water. Cut the tofuin half lengthways, then cut it into 1cm (1/2 inch) thick slices. Mix together the lemon zest, juice, half the olive oil and theoreganoin a large shallow dish. Season, add the tofu and turn carefully to coat it in the marinade. Leave to marinate, covered, for 1 hour, occasionally spooning the marinade over the tofu.
- Meanwhile, put the pine nuts in a large, dry frying pan and toast over a medium-low heat for 2–3 minutes, shaking the pan occasionally, until starting to turn golden. Remove from the pan and leave to cool.
- Just before serving, heat the remaining oil in the pan over a medium heat and fry the tofu for 5–7 minutes, turning once, until golden.
- Arrange the tofu on a serving plate with the tomatoes and avocados. Drizzle over a little extra olive oil and balsamic vinegarand season to taste. Scatter with the basil and pine nuts and serve with crusty bread.
- See more Vegan recipes
