Tomato and Tofu Caprese Salad with Asian Vinaigrett

Name: Tomato and Tofu Caprese Salad with Asian Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces firm tofu; Three 1-inch-thick slices of white bread, crusts removed and bread cubed; 1/4 cup plus 2 tablespoons canola oil; 1/4 cup soy sauce; 1/4 cup unseasoned rice vinegar; 2 tablespoons mirin; 1 tablespoon sugar; 1 scallion, thinly sliced; 1 tablespoon finely grated peeled fresh ginger; 1 teaspoon finely grated garlic; Kosher salt; Freshly ground pepper; 3/4 pound tomatoes, cored and sliced; 1/2 cup Thai basil leaves; 1/4 cup thinly sliced red onion

Servings: persons

6 ounces firm tofu
Three 1-inch-thick slices of white bread, crusts removed and bread cubed
1/4 cup plus 2 tablespoons canola oil
1/4 cup soy sauce
1/4 cup unseasoned rice vinegar
2 tablespoons mirin
1 tablespoon sugar
1 scallion, thinly sliced
1 tablespoon finely grated peeled fresh ginger
1 teaspoon finely grated garlic
Kosher salt
Freshly ground pepper
3/4 pound tomatoes, cored and sliced
1/2 cup Thai basil leaves
1/4 cup thinly sliced red onion

1
Set the tofu on a paper towellined plate.
2
Cover and chill for at least 2 hours or overnight to drain the excess water.
3
Cut the tofu into 1/2-inch cubes or rectangles.
4
In a food processor, pulse the bread until coarse crumbs form; you should have about 1/3 cup.
5
In a small skillet, heat 2 tablespoons of the oil.
6
Add the bread crumbs and cook over moderate heat, stirring, until golden, 4 to 5 minutes.
7
In a small bowl, whisk the soy sauce with the vinegar, mirin, sugar, scallion, ginger, garlic and the remaining 1/4 cup of oil until emulsified.
8
Season the vinaigrette with salt and pepper.
9
Arrange the tomatoes, tofu, basil and onion Caprese-style on a platter.
10
Drizzle some of the vinaigrette on the salad and top with the bread crumbs.
11
Pass the extra vinaigrette at the table.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 ounces firm tofu, Three 1-inch-thick slices of white bread, crusts removed and bread cubed, 1/4 cup plus 2 tablespoons canola oil, 1/4 cup soy sauce, and more.

Yes, Tomato and Tofu Caprese Salad with Asian Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tomato and Tofu Caprese Salad with Asian Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions