During the summer you'll see lots of tomato-mozzarella salads. Obviously these aren't vegan. However, that doesn't mean vegans can't enjoy those same flavors. For this salad I substituted marinated tofu slices for the mozzarella. Great for BBQ's or lunch.

Tofu-Tomato Salad [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


  • 1 cup of fresh Basil
  • 1 clove of Garlic
  • ½ of a cup Cashews nuts
  • ⅛ of a teaspoon Salt
  • ⅛ of a teaspoon Pepper
  • 4 tablespoons EVOO
  • 7 ounces Organic Firm Tofu
  • 2 large Tomatoes
  • 2 Tablespoon Balsamic Reduction Sauce

For the Balsamic Reduction Sauce:

  • 1 cup Balsamic Vinegar
  • 3 tablespoons Raw cane Sugar


To Make the Balsamic Reduction Sauce:

  • Caramelize sugar in a dry and small stock pot over low-medium heat.
  • Add balsamic vinegar and simmer over lowest heat setting until reduced to ⅓ the amount of liquid (about 15 minutes).
  • Remove balsamic reduction glaze from heat and fill into a glass container. Allow to cool.

To Make the Salad:

  • Clean the basil leaves. Put aside 6 leaves for garnish. Place the remaining basil leaves together with the garlic, cashews, salt, pepper, and 3 tablespoons olive oil in a food processor and blend.
  • Cut out tofu block using a circle cookie cutter or a knife. Slice tofu into ¼ inch slices.
  • Marinate tofu slices in 1 tablespoon olive oil and a pinch of salt and pepper for about 3 - 5 minutes.
  • Cut tomatoes into slices.
  • Alternate placing tomato and tofu slices on a large plate. Add a dallop of pesto on each slice of tofu.
  • Drizzle with reduction sauce and remaining basil leaves.


This site uses Akismet to reduce spam. Learn how your comment data is processed.