Another colorful plate for a hot summer day. Inspired by Italian Caprese salad, with an own twist. For this salad, I pressed a pack of tofu (how to press tofu here) and used cookie cutters to cut out shapes.
Marinated overnight, the tofu takes a nice aroma from the herbs and spices. The next day, I cut veggies, arranged everything on a plate with basil, and drizzled the marinade over it.
If you are lucky enough to have a yard, this is a nice way to prepare a summer plate. All the veggies on this plate are from our terrace, including the basil. The majority of our veggies are grown in containers.
But even without any space to grow, every day is a good day to eat veggies. Luckily, veggies were the least sold-out items during the stay-at-home-orders and there still was plenty to choose from thanks to all the people that work hard, even during quarantine, so we can have food on our tables every day.
Regardless if you make this as a whole meal, starter, or as a side dish. This is a pleasant and colorful way to eat your vitamins. And, yes it is delicious too!
Vegan Caprese Salad
Regardless if you make this as a whole meal, starter, or as a side dish. This is a pleasant and colorful way to eat your vitamins. And, yes it is delicious too!
Ingredients
- 1 pack of tofu extra firm
- 1 large cucumber - sliced
- 2 small yellow squash - sliced
- Tomatoes to taste (I used red and yellow cherry tomatoes) - cut in half
- 3-4 scallions - chopped
- 2 cloves of garlic (medium size) - chopped
- 1 cup of fresh basil leaves, or more to taste
- 1 tsp salt
- 1 tsp Italian herbs
- 1/2 tsp black pepper
- 1/4 cup of olive oil
Instructions
After the tofu was pressed, slice from the side all the way through to get two even filets of the block. Use cookie cutters and cut shapes close to one another.
Transfer into a container and prepare the marinade: mix the olive oil with the garlic, salt, pepper, Italian herbs, and scallions. Leave 2-3 Tbsp of the marinade aside and pour the rest over the tofu cuttings. Cover, and let the tofu and the marinade you set aside sit in the fridge at least for a few hours, or better overnight.
Cut the veggies, arrange on a large plate, top with the marinated tofu, and the basil leaves. Sprinkle the marinade over the plate.
Serve with sourdough bread or ciabatta. I recommend drizzling some Aceto Balsamico on the salad. This will give it an extra kick. Enjoy!
No Comments