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A plate of vegan caprese salad, ready to serve.

Oil-Free Vegan Caprese Salad

Print Recipe
Vegan Caprese Salad is an easy, flavorful version of traditional caprese salad. Made with tofu for a high-protein and satisfying summer salad.
Course Salad
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 52
Author Elizabeth

Equipment

Ingredients

  • 1 14 Ounce Block Extra Firm Tofu
  • 10 Ounces Cherry Tomatoes
  • ½ Ounce Fresh Basil
  • 2 Tablespoons White Wine Vinegar or Apple Cider Vinegar
  • 1 Tablespoon White Miso

Instructions

  • Slice the tofu into bite-sized cubes.
  • Steam the tofu for 6-8 minutes to cook. Let cool.
  • Meanwhile, slice the tomatoes in half and chiffonade the basil.
  • In a small bowl mix the miso and vinegar.
  • In a medium bowl toss the tofu, tomatoes, basil, and miso vinegar mixture. Serve and enjoy!

Nutrition

Calories: 52kcal | Carbohydrates: 4g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 153mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 358IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 1mg