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Vegan Caprese Salad


5 ounces medium firm or firm tofu, cubed

2 tbsp fresh lemon juice

2 cups cherry tomatoes, halved

1 cup watermelon, diced to 1 inch or smaller

1/4 purple onion, diced or sliced thinly

1/2 cup arugula leaves

2 tbsp fresh chopped basil or mint

1 tbsp balsamic vinegar

4 tbsp cold pressed, extra virgin olive oil

1/4 tsp salt

1/4 tsp black pepper


Press the tofu between a few layers of paper towel, then place in a dish. Pour the lemon juice over top and marinate for at least 15 minutes. Wash and halved the tomatoes, chop the watermelon, onion, and basil leaves. In a separate bowl, pour the balsamic vinegar and olive oil together and whisk in the salt and pepper.


Once the tofu has been marinated 15 minutes, cut into 1/2 inch cubes or 1/2 inch "slabs" depending on how you will plate the salad. Mix in a large bowl with the tomatoes, watermelon, basil, arugula, and finally pour over the vinegar-olive oil dressing. Serve cold.

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