This vegan caprese salad tastes and feels so much like the real thing! But don’t take my word for it…in the words of one Salad Therapy reader: “This is so delicious and seriously amazing! I can’t believe it’s not cheese! This is healthy living! Will you please open a restaurant?!”
Unlike many recipes for vegan mozzarella, this requires no blending, no cooking, and no cashews! This makes it much easier to make with no special equipment, plus it’s allergen friendly, requires only a few simple ingredients, and takes only minutes of active prep time. Plus, as much as I enjoy a good cashew cheese, I actually find this to be much more authentic in both flavor and texture for this particular dish.
If you’ve never had caprese salad before, you’re in for a treat. Juicy ripe tomatoes pair beautifully with vegan mozzarella and fresh, fragrant basil for a dish that’s as vibrant as it is flavorful.
The “mozzarella” is made from super-firm tofu soaked in lemon juice with a little salt. That’s it. The super-firm tofu has the perfect texture to very closely mimic real buffalo mozzarella, and once you add lemon juice and salt, you get a result that’s so cheesy you won’t believe it.
This dairy-free caprese salad is a gorgeous and impressive side dish that’s just asking to be served at a festive lunch, brunch, or dinner party, but I also love having it on hand for any ol’ time – I have eaten it by itself for lunch plenty of times. It is also delicious on some whole grain bread as an open-faced vegan caprese sandwich.
(Note: This recipe was originally published in 2017 and has been updated with new text and photos as of 2022.)
Shaping Options
I usually prepare this dish as pictured with 12-14 large slices of tofu and tomato. I also often will dice the tofu into about 1/2-inch squares and pair with diced tomatoes or halved cherry or grape tomatoes. To make the vegan caprese salad cheese look even more authentic, you can still use large slices but cut off the corners to make the slices into more of a round shape – if you do this, you might want to compensate for all the lost scraps by making a second batch of tofu mozzarella, using a slice or two from that second batch, and keeping the rest for other uses. You can even take a mini melon baller to scoop the tofu into little vegan mozzarella balls for a cherry tomato caprese salad. That said, regular ol’ slicing or dicing is good enough for me!
Special Dietary Needs
This caprese salad with nut-free vegan cheese is suitable for many diets, such as:
Clean eating
Dairy free
Gluten free
Grain free
Oil free
Keto
Kosher
Natural
Nutritarian inspired (Fuhrman Eat to Live/ETL)
Nut free
Oil free
Plant based
Protein rich (high in protein/rich in protein)
Refined sugar free
Unprocessed/minimally processed
Unrefined
Vegan
Vegetarian
WFPB (whole foods plant based)
WFPBNO (whole foods plant based no oil)
Take a look at my FAQ and Resources pages for more on the philosophy behind this recipe and whole-foods-plant-based eating. Plus, check out my online shop for all my top pics for items you might need for this recipe, plus everything else you could possibly need for your plant-based, naturally minded life!
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Instructions
First, put a teaspoon of salt into a sandwich-sized plastic zipper bag and then squeeze into it the juice of one medium-sized lemon. Do your best to dissolve the salt in the lemon juice, but this doesn’t need to be perfect.
Slice your tofu: After removing your tofu from its package, simply discard the packaging liquid – you do not need to press the tofu! Place the block of tofu face-up and widthwise/landscape, then slice vertically. Next, place the entire block into the plastic bag with the lemon juice and salt. Remove as much air from the bag as possible before sealing shut. Place the tofu face-up in the fridge and allow to marinate for 6 hours or up to a few days. I like to turn the tofu over once halfway through the marinating time to ensure even distribution of the salt and lemon juice.
When your vegan mozzarella is fully marinated and you are ready to serve the salad, slice your tomatoes into slices about the same size as your vegan mozzarella. Place your vegan mozzarella slices flat onto a large serving platter. Then top each slice with one or more basil leaves.
Next, top each slice of tofu mozzarella mozzarella with a large slice of tomato, adding your halved cherry or grape tomatoes if using. Sprinkle 1/2-3/4 teaspoon salt very evenly over the tomatoes, then optionally garnish with several small basil leaves.
Alternative: if using diced vegan mozzarella or vegan mozzarella balls, dice larger tomatoes or halve cherry or grape tomatoes. Chiffonade your basil. Then add the mozzarella, tomatoes, and basil to a medium bowl, sprinkling with 1/2-3/4 teaspoons salt and tossing well to combine.
You can also arrange your vegan caprese salad in small stacks of any size you like for a fancy flair.
Serve and enjoy! Should keep in the fridge for 4-5 days.
Frequently Asked Questions
Does the lemon juice in the vegan mozzarella make it taste like lemon?
Nope! In the right amount, the lemon juice adds just the right amount of tang to make the tofu taste cheesy without tasting lemony.
How long will it last in the fridge?
Flavor-wise, I have enjoyed this dish up to about four days after making (in fact, the flavors come together even more by the second day). Aesthetically, speaking, this dish is best served immediately after assembling.
Can I use tofu that isn’t super firm?
Only super-firm tofu yields the perfect buffalo mozzarella texture.
Do I have to press the tofu?
Nope! Just discarding the extra liquid in the package is enough.
Is caprese salad healthy?
This one sure is! It’s low in fat, high in protein, and packed with cancer-fighting lycopene, along with folate, potassium, and Vitamins C and K. The caprese salad calories are also much lower in this recipe than usual due to the much lower fat content of the tofu mozzarella, as well as the lack of added olive oil (which I really don’t miss at all in this recipe!).
Love cheese? Check out these recipes with plant-based cheesy goodness:
5-Ingredient Vegan Mex-Style Mac ‘n’ Cheese
The Best 6-Ingredient Vegan Queso Dip
Impossibly Cheesy Vegan Crackers
Vegan Lasagna with Tofu Cashew Ricotta
Magical Vegan Caprese Salad
Equipment
- 1 large serving plate or medium serving bowl
Ingredients
- 1 3/4 pounds tomatoes Any size or kind you like will work - heirloom tomatoes have more variation in shape and color, but you can also use roma, beefsteak, cherry, grape, or just about any other kind of tomatoes. The amount called for will be about 2 very large tomatoes. Or you can use a combination of larger tomatoes and cherry or grape tomatoes as pictured, or only cherry or grape tomatoes. Pictured is a combo of about 2 large heirloom tomatoes with about a half pound of halved cherry/grape tomatoes.
- 12-14 large basil leaves (or equivalent amount in smaller leaves), plus optionally several small leaves for garnish gently washed, patted dry
- 1 block super-firm tofu do not do this with another kind of tofu or it won't mimic the texture of real buffalo mozzarella; I prefer Trader Joe's brand
- 1 lemon do not sub bottled lemon juice
- 1 + 1/2-3/4 teaspoon salt divided
Instructions
- In a sandwich-size zipper bag, pour 1 teaspoon of salt; then squeeze all of the juice of one medium-sized lemon into the same bag. Dissolve the salt as best you can into the lemon juice; it does not need to be perfect.
- After opening your tofu package, discard packaging liquid but do not press the tofu. With a sharp knife, slice your tofu into 12-14 slices (place the block of tofu down with the largest side facing up, turn it widthwise (landscape), then slice vertically; see photos for reference). Alternative shaping options: Alternative 1: Dice your tofu into 1/2-inch cubes. Alternative 2: slice the corners off of the (whole) block of tofu to make it into a rounder shape that more closely mimics real buffalo mozzarella, before slicing it into 12-14 round slices; if you do this, you will need to marinate slices from a second block of tofu to compensate for any unused scraps. Alternative 3: Use a very small melon baller to scoop your tofu block into small rounds, adding more tofu from a second block if needed to compensate for any unused scraps.
- Pick up the entire block of sliced tofu (or whatever shape you chose) and place into your plastic zipper bag with the lemon juice and salt. Remove as much of the air as you can and seal the bag closed.
- Let the tofu marinate in the fridge for a minimum of 4 hours or for a few days. I like to turn the tofu over in the fridge halfway through the marinating process to ensure it absorbs the lemon juice and salt evenly. You can do this without letting the tofu marinate for that long, but it will not taste as cheesy and will likely taste extra salty and lemony because the tofu won't have had a chance to absorb and distribute it as well.
- When your tofu mozzarella is marinated and ready to serve, slice tomatoes pieces about the same size as your vegan mozzarella slices. You can also combine large tomato slices with smaller ones, depending on what tomatoes you have.
- Assembly option 1: If using large vegan mozzarella slices, place vegan mozzarella slices flat on large plate, and place one large basil leaf (or more smaller ones) on each slice of vegan mozzarella, followed by one large slice of tomato on each vegan mozzarella slice. Add halved grape/cherry tomatoes if using. Sprinkle very evenly with 3/4 teaspoons salt and garnish with optional small basil leaves.Assembly option 2: If using diced vegan mozzarella, dice your large tomatoes into 1/2-inch cubes, or halve your cherry/grape tomatoes. Chiffonade (slice very thinly) your basil leaves. In a medium-sized bowl, add your vegan mozzarella, tomatoes, basil, and remaining 1/2-3/4 teaspoon of salt, and toss until well combined.
- Serve and enjoy! Should keep in the fridge for 4-5 days.
Nutrition
I have been sharing this recipe and your website with friends in-person and on Facebook. I can’t believe it’s so easy. You don’t taste the salt or the lemon juice, just deliciousness. I ate it for days. It’s all amazing! Thank you!
That’s great to hear! Thanks so much!
How can something so simple be so delicious? I’ve tried all kinds of tofu faux cheeses over the years and none came close to this! I have a feeling it’s going to be summer staple. The bonus is that it has no oil, is gluten free and except for soy, pretty much allergy free for everyone.Thank you!!!!!!!!!!!!!!!!!!
I am so glad you enjoyed it! I still honestly feel amazed every time I make it!
I made marinated the tofu with Meyer lemon juice and a salt-free spice and it was delicious! I was out of tomatoes and lemon, so I just ate it plain. I’m going to try it in other recipes, and of course with the basil and tomato.
That’s awesome! So glad you enjoyed it! Can’t wait for you to try it with all the other goodies 🙂
Hi,
When using a melon ball would I keep the tofu block whole to use after it’s been marinated maybe just poke some holes in it instead. ???
Hi, Christine! If you are going to use a melon baller, first use the melon baller to shape your pieces, then put them into the bag with the lemon juice and salt to marinate. There’s no need to poke holes; giving it enough time to marinate and turning the bag over once halfway through marinating will ensure that the pieces soak up the marinade. Hope this answers your question!
This is such a great vegan option! Love serving it an appetizer.
Thank you so much!
This was shockingly good and tasted like the real deal! It seems like such a simple recipe I was skeptical how tofu could replace mozzarella but it really mimics the texture and taste and is now one of my favorite vegan recipes to date!!
Thank you so much, Daniella!
Gorgeous and delicious!
Thank you, Miriam!
1st time I ate uncooked tofu is with this recipe. I was amazed. Very fresh. No guilt with this. I sometimes add a tiny bit of olive oil or have some sliced avocado on side. Thanks for this,!
Avocado sounds like a great addition! Thanks for sharing!
Made this for Shabbos.
Delicious, fast, and easy!
So glad to hear! Thank you!
This was delicious!!!
Thank you so much, Danielle!
This salad is just wonderful! So fresh and satisfying!! I can eat it anytime, breakfast, lunch or dinner .This is definitely a 5 stars!!
Thank you, Lidia! So happy you’ve enjoyed it!
For any cheese lover wanting or needed to eliminate dairy, but afraid they’ll miss out on their favs don’t have to worry. This is so simple even my kids are able to help prepare it.
So awesome when the kids can be part of it, too!
This salad is amazing!! It definitely tastes like real mozzarella cheese! So refreshing and delicious!
Thank you, Elisheva! So glad you enjoyed it!