I love capreses. Caprese salad, caprese sandwich and the appetizer version. Unfortunately, I haven’t found a vegan mozzarella I love yet. But I wasn’t going to let that stop me from enjoying a caprese. Really, most of the flavor comes from the basil, tomato and balsamic so I skipped the fake cheese and used lightly flavored tofu instead.
So if you are looking for an easy, elegant and delicious appetizer, I highly recommend this one. Ella and I ate the whole plate full ourselves, so my only suggestion would be to make extras. lots of extras.
1 pint heirloom cherry tomatoes
6 ounces tofu- organic extra firm
1 tablespoon fresh lemon juice
2 tablespoon olive oil- divided
1 tablespoon balsamic vinegar
toothpicks or small skewers
carefully slice tofu into 1/2 inch slices, then slice again creating small squares. place tofu in large bowl, drizzle with 1 tablespoon olive oil and then lemon juice. allow to stand for 20-30 minutes, occasionally tossing to coat evenly. slice tomatoes in half, roll a basil leaf and place on top. add a square of tofu and secure with toothpick. once plated, drizzle olive oil and balsamic over plate. serve immediately.