My brave Vermont quest to bring together food-love and mom-life.

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Insalata Caprese – Vegan

Posted on August 03, 2010 by crankycheryl

The vegan minister at our church retired recently, and we sent him off in fine Unitarian style with a big potluck picnic, music, bounce castle, and all manner of wholesome fun and well-wishing.

Though I knew most people in attendance are happy omnivores, I couldn’t bring myself to make something that the guest of honor wouldn’t eat.  And a quick review of what was in the fridge turned into this take on the summer classic, which seemed like one of those why-didn’t-I-think-of-this-before sorts of dishes once it occurred to me.   There was something especially fab about having it on the church picnic table right next to the genuine orange carrot-Jello mold, which I did indeed help myself to a big day-glo scoop of.

Vegan Insalata Caprese
Serves 8

Prepare tofu:

  • 1 lb. package extra firm (not silken) tofu, pressed, then sliced fairly thickly, and marinated for 1 hour in 1 cup of water with 1/2 t. kosher salt and 2 cloves chopped garlic

While the tofu’s marinating, reduce to 1/3 cup over low simmer:

  • 1 cup balsamic vinegar (don’t waste super-high quality stuff on this – run of the mill stuff will be fine)

Pat the tofu dry, then layer it in whatever shape suits you and your serving dish with:

  • 4 ripe tomatoes, sliced into pieces about the size of the tofu
  • 1 cup large basil leaves

Drizzle the vinegar over the top, then top with:

  • 2 T. olive oil
  • kosher salt & freshly ground pepper to tastev

Voila.  Now you’ve made the vegans happy.

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