This post is dedicated to our neighbor ‘T,’ who started me thinking about a Dairy-Free version of her Caprese Salad.
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.
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.
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!)
- Weekly Menu: Featuring ‘An Easy Way to BEET It’ (yardandplate.com)