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Tofu Caprese Salad with Arugula & Toasted Ciabatta

I know what you’re probably thinking…


And the answer is…mostly…no. In fact, I kinda hate tofu. Usually, I can’t get past the hard-on-the-outside-spongy-on-the-inside texture. And, to be fair, I got this idea from another deranged vegan, @Cheflifelizzi (, who posted her own, gorgeous rendition in a vegan group on Facebook and while I was skeptical I also couldn’t wait to try it for myself.  And it was worth it. I mean, just look at this photogenic caprese on its beautiful bed of arugula and toasted ciabatta:

This caprese salad is completely vegan thanks to the use of marinated tofu in place of dairy mozzarella!

Who can deny that it looks EXACTLY like mozza?

Cheese is undoubtedly one of the hardest foods to replicate on a vegan diet. While the options have vastly improved over the last few years it’s still a bit of a hunt and peck game to find the ones that you like. I’ve had some decent mozza stand-ins but between texture and taste, this tofu rendition wins hands down. It’s also super simple to do, requiring what basically amounts to a lot of olive oil and a little time.

BEFORE: Sliced tofu ready for marinating.
AFTER: Tofu after 24 hrs in olive oil & herbs.



  • 1 lb extra firm tofu, sliced thin (I used organic)
  • 2 cups extra virgin olive oil
  • 2 tbsp garlic herb blend (I used The Spice Hunter: Garlic Herb Sensation)
  • 2 tbsp Italian herb blend
  • Dash of sea salt to taste

For the caprese preparation:

  • diced garlic
  • 1 large beefsteak tomato or tomato of choice
  • arugula
  • balsamic vinegar
  • ciabatta bread
  • fresh basil


  1. Drain, slice and marinate your tofu in the fridge for 3+ hours or overnight.
  2. Preheat your oven (I used the broiler for some quick color on the ciabatta).
  3. Take the tofu out and let the oil come back to room temp.
  4. Slice your ciabatta and place it on a cookie sheet inside up.
  5. Drizzle olive oil from the marinade onto the ciabatta and finish with diced garlic. Place it in the oven to toast for 3-5 mins. Keep an eye on it to avoid burning.
  6. While your bread toasts, chop up your tomato and basil.
  7. Layer arugula (could easily sub for spinach) on your toast, followed by slices of tofu and tomato. Sprinkle basil on top and add a splash of balsamic vinegar over everything.
  8. Top with a dash of sea salt and enjoy!



Tip: Reserve your herbed up olive oil to use as part of a homemade salad dressing! #wastenotwantnot


Fitness/ Fros/ Vegan Food. Graphic designer/illustrator, entrepreneur, marketing swiss army knife, amateur coder, & lover of pugs, chocolate, & travel.


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