Caprese salad is an Italian salad made with tomato, basil and mozzarella, dressed with olive oil. We already shared a recipe for vegan mozzarella on the blog, but this time I preferred to use tofu because it is faster and very easy to get. Another option would be to buy the mozzarella already made.

Tofu can be eaten raw with no problem, but if you prefer not to, you can always use vegan mozzarella (homemade or store bought) or try cooking the tofu a bit.



Para el queso:

  • 140 g de tofu firme (5 oz)
  • 2 cucharadas de levadura nutricional o de cerveza
  • 1 cucharada de zumo de limón
  • 1/4 cucharadita de sal

Para la ensalada:

  • 3 tomates pera, troceados
  • 8 hojas de albahaca fresca
  • 1 cucharada de aceite de oliva virgen extra
  • 1 cucharadita de orégano seco
  • 1/4 cucharadita de sal
  • 1/8 cucharadita de pimienta negra molida


  1. Chop the tofu and crumble it with the help of a fork. Add to a bowl along with the rest of the cheese ingredients and stir until well combined.
  2. Add all the salad ingredients to a large bowl and stir until well blended.
  3. Serve salad immediately. It’s best fresh, but you can store it in an airtight container in the fridge for 1-2 days.


  • You can also use vegan mozzarella or any other homemade or store-bought vegan cheese.
  • Use whatever tomato you have on hand.
  • I like to add the whole basil, but you can chop it if you want.
  • If you prefer to reduce the amount of fat in the recipe, add less oil or substitute lemon juice or any oil-free dressing you like.
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