Caprese Salad with Tofu Balls, Lemon Basil Dressing & Balsamic Glaze

One of my favorite salads is the caprese which is typically just sliced tomatoes, fresh basil leaves, and fresh mozzarella.

I don't miss eating cheese after switching to a plant based diet, but I do miss eating this delicious salad. And although I can order it at a restaurant without the cheese, having just tomatoes with a basil leaf is a lot less filling/satisfying to me.

Most of my recipe/meal creations are just my creative spin to make my favorite restaurant dishes more healthy, nutritious, and, of course, plant-based. So I am subbing the fresh mozzarella for tofu, and adding more veggies to make this salad a filling meal! Hope you love it :)

The dressing :

2 tbsp fresh lemon juice

1/4 cup EVOO

1 cup fresh basil leaves

3 garlic cloves

salt

pepper

onion powder

Salad ingredients:

grape tomatoes

cucumber

mixed greens

pine nuts

tofu

balsamic glaze

1. Blend the dressing completely and then add 2 tbsp of the dressing to the bottom of the jars. It may be a bit thick, and the juices from the tomatoes will thin it out!

2. Add 1/2 cup halved grape tomatoes.

3. Add 1/2 cup chopped cucumbers.

4. Add 1-2 cups of Mixed Greens.

5. Add 1 tbsp pine nuts.

6. Add the lid to your jars and keep in the fridge for up to 3 days.

When it comes time to eat your salad, shake the jars vigorously to mix the salad dressing completely with the salad.

To make the tofu 'mozz' balls, I used a melon scooper. I used firm tofu so that it was soft, but still held its shape.

Then to finish the salad, I added just a drizzle of my favorite balsamic glaze! I use the brand BELLEI and highly recommend using this one! It's sweet and delicious, and only has 1 g of added sugar. Many that I've seen have much higher sugar content, so this one is my favorite!

Hope you love it!