Tags | Tofu | Vegan

Tofu Caprese Appetizers

Serve up delightful Sol Cuisine Tofu with fresh cherry tomatoes and garnish for a refreshing appetizer powered by protein.

Recipe Overview

Serves 48 pieces


  • 1 package Sol Cuisine Tofu
  • 24 cherry tomatoes (cut in half)
  • 1 1/2 Juice of lemons
  • 2 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 1/2 tablespoons of Olive oil
  • 1/4 cup fresh basil leafs


The Tofu

  1. To prep and cure tofu, rinse tofu and drain, then use a paper towel to pat dry.
  2. Slice tofu block in half from side then slice those halves into pieces about 2 cm by 2 cm size. (size is optional but if squares are too large they are difficult to serve as a small appetizer)
  3. Line a baking sheet with saran wrap, arrange tofu slices on sheet and squeeze lemon juice and salt over the pieces — flip tofu and squeeze lemon and sprinkle salt on reverse side.
  4. Refrigerate, uncovered for 12 hours.

Salad Topping

  1. Slice Cherry tomatoes in half and set aside.
  2. With a sharp knife or scissors chop or cut fresh basil leaves
  3. In a bowl gently toss together the olive oil, basil, salt and pepper until mixed.
  4. (Alternatively, you can cut one small piece of basil leaf and place on tofu rather than mix in with oil.)
  5. Assemble by placing one a small spoon of mixture on each piece of tofu and top with a half cherry tomato. Finish it off with a drizzle of any remaining mixture or a light drizzle of your best extra virgin olive oil. Note: Olive oil with a dark green colour makes a delightful presentation.
  6. Can serve with decorative toothpicks or serve 3 or 4 on an appetizer plate
  7. These can be prepared and refrigerated for a couple hours before serving.

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