Vegan Caprese Salad with Tofu Mozzarella: Easy, Delicious, and Dairy-Free Recipe

There’s something so refreshing about a classic Caprese salad—the juicy tomatoes the fragrant basil and that creamy mozzarella. When I first went plant-based I thought I’d have to say goodbye to this Italian favorite. Luckily tofu mozzarella swooped in as a game-changer and let me enjoy all those bright flavors without any dairy.

With just a handful of ingredients this vegan Caprese salad comes together in minutes and always impresses. I love serving it as a light lunch or a colorful starter when friends come over. It’s proof that you don’t have to sacrifice taste or tradition to eat plant-based.

Why You’ll Love This Vegan Caprese Salad with Tofu Mozzarella

This vegan Caprese salad with tofu mozzarella has become one of my go-to dishes, and I know you’ll find it a new favorite too. As someone who’s dedicated years to creating vegan meals that nourish and delight, I recognize how important it is to strike the right balance between simple prep, great flavors, and wholesome ingredients. Here’s why this recipe stands out in any vegan kitchen.

Packed with Fresh, Wholesome Ingredients

Every bite shines with juicy heirloom tomatoes, aromatic basil, and creamy tofu mozzarella. The ingredients are easy to find, full of nutrients, and harmonize beautifully. This dish showcases how vibrant and satisfying plant-based eating can be.

Creamy, Dairy-Free Tofu Mozzarella

Creating tofu mozzarella from scratch takes only a few steps yet delivers a creamy, mild flavor and soft texture, just like traditional mozzarella. It slices smoothly, absorbs fresh basil and tomato juices, and makes dairy-free dining truly crave-worthy. Friends and family always ask for seconds when I bring it to gatherings.

Quick, Fuss-Free Preparation

I designed this recipe to come together in less than 30 minutes so it fits busy weeknights or last-minute guests. No complicated cooking or waiting—assemble and serve within minutes. Even beginner cooks will have great results.

Bursting with Plant-Based Protein

Traditional Caprese doesn’t offer much protein, but tofu changes the game. You get a substantial dish that fills you up, supports muscle health, and suits active lifestyles like mine. Whether you’re fueling up after a workout or prepping a light lunch, this salad has you covered.

Eye-Catching and Crowd-Pleasing

I know presentation matters, especially when introducing non-vegans to plant-based meals. The vibrant colors and elegant layers create a dish that looks as fantastic as it tastes. Guests always comment on the freshness and beauty of each plate.

Simple, Customizable, and Allergy-Friendly

The core ingredients are naturally gluten-free, nut-free, and soy-based, making this salad accessible for many dietary needs. I love mixing in different heirloom tomato varieties or sprinkling roasted pine nuts on top for a new twist. You can easily personalize flavors to keep things exciting.

Ingredients

These are my go-to ingredients for making a bright and satisfying vegan Caprese salad. Everything is easy to find at your local store and each ingredient in this recipe celebrates vibrant plant-based flavors.

For the Tofu Mozzarella

• 1 block (14 ounces) firm tofu, pressed for at least 30 minutes
• 1/4 cup unsweetened plain plant milk
• 2 tablespoons tapioca starch
• 2 teaspoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon sea salt

For the Salad

• 3-4 large ripe heirloom tomatoes, sliced thick
• 1/2 cup fresh basil leaves, whole or torn
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper, to taste
• Sea salt, for finishing

For the Balsamic Glaze (Optional)

• 1/2 cup balsamic vinegar
• 1 tablespoon maple syrup

Equipment Needed

To create a vibrant Vegan Caprese Salad with Tofu Mozzarella in your own kitchen, you only need a few basic tools. I rely on simple yet essential equipment to make this refreshing salad efficiently and with minimal fuss.

• Mixing bowl: For marinating the tofu and combining dressing ingredients.
• Blender or food processor: To blend the tofu mozzarella until silky smooth.
• Fine mesh strainer or cheesecloth: For pressing and draining the tofu for creaminess.
• Saucepan: To gently cook the tofu mozzarella mixture and activate the thickener.
• Whisk: For constant stirring to avoid clumping in the cheese mixture.
• Sharp chef’s knife: For slicing tomatoes and tofu evenly.
• Cutting board: To create tidy, uniform tomato and tofu slices.
• Serving platter: For arranging and presenting the finished salad.
• Measuring spoons and cups: For accurate measurement of liquids and seasonings.
• Silicone spatula: To scrape every bit of tofu mozzarella from the saucepan or blender.

Each item plays a role in prepping, blending, slicing, and assembling, ensuring the salad comes together quickly with clean flavors and a beautiful look. I keep my kitchen routine uncluttered and efficient so I can focus on flavor and presentation.

Make-Ahead Tips

I often prepare vegan Caprese salad with tofu mozzarella ahead of time for parties and meal prep. Here are my top tips to keep the salad fresh, flavorful, and ready to serve anytime.

• Prepare Tofu Mozzarella in Advance:

I blend and cook my tofu mozzarella up to two days before serving. Once it cools, I store it in an airtight container in the fridge. This gives the flavors time to meld and the texture to firm up. Before slicing, let it sit at room temperature for about ten minutes to soften slightly.

• Slice Tomatoes Close to Serving Time:

To keep heirloom tomatoes juicy and vibrant, I slice them no more than a couple of hours before serving. I store the slices on a plate in the fridge covered with a clean towel. This prevents sogginess and preserves freshness.

• Assemble Just Before Serving:

For the best texture, I wait to layer tomatoes, tofu mozzarella, and basil until just before serving. This keeps everything perky and prevents any moisture from making the salad watery.

• Store Components Separately:

I recommend storing tofu mozzarella, tomato slices, and basil leaves in separate containers. Stack basil leaves between damp paper towels in a covered container for vibrant, crisp greens.

• Bring to Room Temperature:

I remove all ingredients from the fridge thirty minutes before assembly. This helps flavors bloom and gives the salad that fresh-from-the-garden taste.

• Prep Balsamic Glaze Ahead:

When using balsamic glaze, I make it ahead and let it cool in a jar. Drizzle over the salad right before serving to avoid sogginess.

Here’s a quick visual for prepping ahead:

Planning ahead makes this vegan Caprese salad with tofu mozzarella even more delicious and convenient—with all the flavors and freshness you’d expect from a restaurant, right at home.

Directions

Here’s how I bring my Vegan Caprese Salad with Tofu Mozzarella to the table in under 30 minutes. Follow these steps and enjoy a dish that’s as nourishing as it is beautiful.

Prep the Tofu Mozzarella

1. Drain the block of firm tofu and press out excess liquid using a clean towel or tofu press for 10 to 15 minutes.
2. Add pressed tofu, 1/2 cup unsweetened plant milk, 1 tablespoon olive oil, 2 tablespoons tapioca starch, 1 tablespoon lemon juice, 1 teaspoon sea salt, and 1 teaspoon nutritional yeast to a blender or food processor.
3. Blend until very smooth and creamy. Scrape down the sides as needed for an ultra-smooth mixture.
4. Transfer the mixture to a small saucepan. Whisk over medium heat until it thickens and becomes stretchy, about 3 to 5 minutes.
5. Remove from heat. Let the vegan mozzarella cool slightly, then scoop onto a parchment-lined plate. Shape into a ball or log and refrigerate for at least 10 minutes so it firms up.

Prepare the Tomatoes and Basil

1. Use a sharp chef’s knife to slice 2 to 3 ripe heirloom tomatoes into 1/4-inch thick rounds.
2. Gently wash fresh basil leaves and pat them dry with a towel.
3. Set tomatoes and basil aside on a cutting board for easy assembly.

Assemble the Salad

1. Place a slice of tomato on a serving plate, followed by a slice of tofu mozzarella, then a basil leaf.
2. Repeat to make alternating layers, overlapping attractively for a classic Caprese look.
3. Continue with all tomato, tofu mozzarella, and basil until you’ve used them up or filled your platter.

Drizzle with Balsamic Glaze

1. Drizzle store-bought or homemade balsamic glaze over the salad, letting it pool slightly around the layers.
2. Finish with a sprinkle of sea salt and cracked black pepper to taste.
3. Serve immediately with extra basil for garnish if you like.

Serving Suggestions

I love serving this Vegan Caprese Salad with Tofu Mozzarella as a vibrant appetizer for summer gatherings or a light side to accompany my main course. The salad sings on its own but truly shines alongside hearty vegan entrées like grilled portobello mushrooms, herby quinoa pilaf, or a simple pasta tossed with olive oil and garlic.

For casual lunches, I scoop generous portions onto toasted sourdough or whole grain bread to create an open-faced Caprese sandwich. The creamy tofu mozzarella melts slightly into the bread’s grooves, while the tomatoes add bursts of juiciness with every bite.

When entertaining, I arrange the salad on a large platter, alternating tofu mozzarella slices and tomatoes in a spiral pattern for an eye-catching centerpiece. I scatter torn basil leaves over the top and offer a small bowl of balsamic glaze on the side so guests can add a drizzle to taste. A sprinkle of flaky sea salt and a few cracks of black pepper just before serving draw out the fresh flavors.

For a protein-packed meal, I pair this salad with marinated lentils or crisp roasted chickpeas. Sometimes, I add sliced ripe avocados for extra creaminess or swap in yellow tomatoes for a colorful twist. Leftovers are fantastic tucked into wraps or tossed with baby greens for a quick, nutrient-dense lunch.

No matter how I serve it, I watch the salad disappear quickly—proof that healthy vegan recipes can be satisfying, beautiful, and crowd-pleasing.

Storage Instructions

I recommend storing leftover vegan Caprese salad components separately for the best texture and flavor. Place tofu mozzarella in an airtight container in the refrigerator. It stays fresh for up to 3 days. I always keep the tomato slices and basil leaves in a separate covered container or wrapped gently in a damp paper towel inside a resealable bag. This prevents the tomatoes from becoming soggy and keeps the basil vibrant. For the balsamic glaze, store any remaining sauce in a small glass jar with a tight lid in the fridge.

Before serving leftovers, let the tofu mozzarella come to room temperature for about 20 minutes. This allows the flavors and texture to shine. Always assemble the salad fresh from its components. Avoid freezing the tofu mozzarella since the texture changes and becomes less creamy after thawing.

Storage Table

For quick meal prep, keep the components ready in the refrigerator and assemble right before eating to preserve the salad’s fresh, delicious quality.

Conclusion

Making this vegan Caprese salad with tofu mozzarella has truly changed the way I approach plant-based meals. I love how it brings together freshness and creativity in a dish that’s both satisfying and beautiful.

Whether I’m prepping for a quick lunch or looking to impress guests at a gathering this recipe never lets me down. It’s become a staple in my kitchen and I hope it inspires you to explore more vibrant plant-based options too.