Back in the day one of my favorite summer time dishes was a caprese salad or better yet a sandwich. My college roommate and I lived together years after college and our first place was close to a bakery that served awesome sandwiches. We used to order the caprese sandwich served on a baguette and loaded with fresh tomato, basil and mozzarella. I can still taste it.
I know they make vegan mozzarella cheese (that’s not shredded) but it’s either a. expensive or b. not even close to as good as real mozzarella. I’m sure there’s some food scientist out that burning the midnight oil to create realistic nondairy mozzarella cheese balls, but for now I will opt for tofu.
I know, tofu sounds weird and it’s a little intimidating right? Well don’t be afraid, with this recipe you don’t even have to cook it! I’m very pro not turning my oven on right now!
- 1 block of extra first tofu (pressed)
- 3 cups organic grape tomatoes
- 1/4 cup fresh chopped basil
- 1/2 balsamic vinegar
- Salt and pepper to taste
I kept this recipe pretty simple. You can play around with it all you want (added red onion, more or less balsamic, olive oil, etc.). First step is to press your tofu to get rid of the extra water. I have a tofu press which I love but if you don’t simply wrap your tofu in a dish towel and place something relatively heavy on top (like a tea kettle with some water). I would press it for about 20 minutes or so. Once your tofu is free of excess water chop it up into cubes. I halved my tomatoes and chopped the basil while I was waiting on my tofu. Simply mix all your chopped ingredients together and add your balsamic vinegar and keep mixing. I served this over toasted bread. You can serve it over a salad or on a toothpick as an appetizer as well.
Now I know the tofu isn’t quite fresh mozzarella cheese. I’ll admit that but once it is marinated with the balsamic vinegar the texture is actually pretty close. The five year old loved his tofu so I consider it a success!