Caprese Salad

Whenever I get my hands on some really good tomatoes, I make Caprese salad. My version uses marinated tofu instead of mozzarella. Marinated overnight, the tofu takes on a briny, cheesy flavor that goes perfectly with ripe tomatoes and fresh basil!




  • 12 oz firm tofu
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon juice from a jar of green olives
  • 1 teaspoon white miso paste
  • 1 teaspoon nutritional yeast
  • large pinch salt
  • 1-2 large heirloom tomatoes
  • 1 bunch fresh basil
  • extra virigin olive oil, for drizzling
  • freshly ground black pepper


  1. Cut the tofu into 1/4 inch slices. If desired, use a circular cookie cutter (I used a mason jar lid) to cut the tofu slices into semicircles.
  2. Whisk together the lemon juice, olive oil, green olive juice, miso paste, nutritional yeast, and salt.
  3. Place the tofu slices in a shallow bowl or baking dish. Pour the marinade over the tofu. Cover and refrigerate for at least 8 hours.
  4. Slice the tomato into 1/4 inch slices.
  5. Layer the tomato, basil leaves, and tofu slices on a serving plate. Top with olive oil and fresh pepper, and serve!
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!


  • sweetonnh

    Does the tofu need to be pressed?

    • Beth DeCarlo Jospeh

      I didn’t press the tofu for this recipe, so no, you don’t have to. But pressing wouldn’t hurt if you prefer a firmer texture!