• Recipes

  • About

  • Contact

  • More...

    • Instagram - Black Circle
    • Pinterest - Black Circle
    • Twitter - Black Circle

    ©2018 by Gianna Smith. 

    • Black Pinterest Icon
    • Black Instagram Icon
    • Black Twitter Icon

    DELECTABLY CREAMY TOMATO PASTA WITH SAUTÉED MUSHROOMS AND SPINACH

    March 7, 2017

    VEGGIE LOVER'S PIZZA WITH THIN CRUST AND HOMEMADE SAUCE

    January 31, 2017

    HOMEMADE MAPLE HABANERO BARBECUE SAUCE

    January 28, 2017

    PORCINI MUSHROOM AND FARRO STUFFED HONEYNUT SQUASHES WITH TOASTED HAZELNUTS

    November 20, 2016

    PICNIC PERFECT ISRAELI COUSCOUS

    November 19, 2016

    CHINESE CHICK'N SALAD: A FLAVOR EXPLOSION

    October 15, 2016

    BERRY AND AVOCADO SUMMER SALAD WITH BARBECUED TOFU

    August 3, 2016

    ZUCCHINI SPAGHETTI WITH MARINARA SAUCE, PLUS A BONUS VEGAN ALFREDO SAUCE RECIPE

    July 31, 2016

    CREAMY MAC N' CHEESE

    July 26, 2016

    ROASTED RED PEPPER LENTIL HUMMUS

    July 25, 2016

    Please reload

    Recent Posts

    DELECTABLY CREAMY TOMATO PASTA WITH SAUTÉED MUSHROOMS AND SPINACH

    March 7, 2017

    1/1
    Please reload

    Featured Posts
    Salads
    Side Dishes

    CAPRESE SALAD WITH AVOCADO AND TOFU MOZZARELLA

    June 30, 2015

     

    I have really been in the mood for a Caprese salad lately, but I wasn’t quite sure how to replace the mozzarella. After a little research, I found the ‘tofu method’ that others have used, and very skeptically went about marinating my tofu. I was surprised and delighted to find that it is a darn close match in flavor and texture! This salad is so basic and simple, a nice cool treat on a hot summer night. And why the addition of avocado? Just ‘cuz.

     

    Caprese Salad with Avocado

     

    serves 2 as side salads

     

    1/4 block of tofu

    1/4 cup olive oil + 3 tbs 

    Juice of 1 lemon

    Salt and pepper

    1/2 tsp oregano

    1 big tomato

    1/2 avocado

    6 basil leaves, chopped

    3 tbs balsamic vinegar

     

    Slice the tofu into 1/4 thick slices. Combine the oil, lemon juice, salt, pepper, and oregano in a bowl and toss the tofu in it to marinate. Let it sit for about 1 hour or overnight in the fridge.

     

    Slice the tomato and avocado and layer them one at a time with the tofu.

     

    Top with the chopped basil leaves and drizzle with oil and vinegar. 

    Tags:

    caprese

    vegan caprese

    Share on Facebook
    Share on Twitter
    Please reload

    Follow Us

    BLAT

    BLT

    PASTA

    alfredo

    american classics

    appetizer

    appetizers

    artichoke hearts

    asian salad

    asian slaw

    avocado salad

    baba ganoush

    bacon

    bagara baingan

    balsamic reduction

    banana bread

    banana pie

    bar food

    barbecue sauce

    barbecued artichokes

    bbq

    berry salad

    body

    body balm

    body scrub

    bread

    buffalo cauliflower

    burger

    cajun

    cake recipes

    caprese

    caprese sandwich

    carrot cake

    carrot fries

    carrot soup

    cashew cheese

    chili

    chimichurri

    chinese chicken salad

    chinese food

    chinese salad