Throughout my plant based life there are a few food concepts that I was hung up on, one in particular was.. caprese salads!
I’m not sure if it was the ripe tomatoes, balsamic glaze, or the cheese, but I was instantly hooked. I rarely ate cheese even before my plant based days, but I loved fresh mozzarella. However, my little love I had for mozzarella was greatly diminished when I had to make it from scratch in a culinary course at NYU. I love cooking and learning food techniques, but the process of making homemade mozzarella was how do I put this..
Foul, unappetizing, off-putting, and my lingering love just fizzled lol
While I love fresh tomatoes by themselves, it’s nice to have something to break it up with and I was instantly thinking of a vegan alternative to the classic mozzarella. I’ve tried basil cashew cheese, which was flavorful and pretty, but it just had too much moisture and didn’t mirror mozzarella. Then a light bulb went off. I’ve been making a tofu feta since 2014 that has a texture which could mimick mozzarella. I simply took the same approach and created circular disks, and the result was amazing!
What I love about this dish is, everything! It mirrors a classic caprese salad, has flavor, texture, is affordable, can be made in bulk, is low calorie, the glaze can be used for countless dishes, the concept is wonderful for entertaining (can be made into smaller bites) and is non vegan approved!
If you love innovative and modern vegan eats, you’ll love this diary free Caprese Salad with a balsamic glaze!!
Tofu Feta: Press the firm tofu to remove excess water. Use paper towels or paper towels with a weight on top to assist in the process. Cut the tofu into circles using a cup or cookie cutter and then slice in half as necessary to achieve the desired thickness. For the marinade mix all other ingredients in container add the tofu, cover and refrigerate for at least 2 hours and ideally 3-5 days. Tofu will take more texturized form and resemble mozzarella cheese. more.The longer it sits the better it will taste! My first batch sat in the fridge for nearly 5 days and as the days passed it tasted better and better. Would throw away after two weeks.
Balsamic glaze: In a pan over medium heat add the balsamic and sugar, whisk to combine. Bring to a boil, reduce to a simmer. cook for 3 minutes until it drips slowly from a rubber spatula. It will thicken as it cools.
To plate drizzle a little olive oil and balsamic glaze, stack the tomatoes and cheese, garnish with basil.