Tofu Caprese Sandwich
A fresh, plant-based twist on the classic caprese sandwich, made with creamy baked tofu, juicy tomatoes, fragrant basil, and a drizzle of balsamic glaze. Quick to make, light yet satisfying, and full of flavor.
Servings: 2 Sandwiches
Calories: 360kcal
Cost: $5
Ingredients
- ½ block firm or extra-firm tofu about 200g – 200 grams
- 2 sandwich buns or bread of your choice
- 2 to 3 ripe tomatoes – about 200 to 250 grams
- A small handful of fresh basil leaves – about 10 grams
- ¼ cup balsamic glaze – 60 milliliters
- 1 tablespoon olive oil – 15 milliliters
- 1 teaspoon lemon juice – 5 milliliters
- A pinch of salt – to taste
Optional:
- 1 clove garlic – 1 clove
- 1 teaspoon maple syrup or brown sugar for homemade glaze – 5 grams or 5 milliliters
- Vegan mayo pesto, or garlic aioli – as desired
- Freshly cracked black pepper – to taste
- Flaky salt – to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tofu into ¼-inch thick slabs. Pat dry with a clean towel and place on a parchment-lined baking tray.½ block firm or extra-firm tofu
- Drizzle tofu with olive oil, lemon juice, and a pinch of salt.1 tablespoon olive oil – 15 milliliters, 1 teaspoon lemon juice – 5 milliliters, A pinch of salt – to taste
- Bake for 10 to 12 minutes. No need to flip.
- Add a little olive oil to a pan and toast the insides of the bread until golden.
- If desired, rub a cut garlic clove onto the toasted sides of the bread.
- If making glaze from scratch: combine ¼ cup balsamic vinegar and 1 teaspoon maple syrup or brown sugar in a small saucepan. Simmer over medium heat for 6 to 8 minutes until slightly thickened. Let cool.
- Slice the tomatoes and rinse the basil leaves.2 to 3 ripe tomatoes – about 200 to 250 grams, A small handful of fresh basil leaves – about 10 grams
- To assemble each sandwich: layer baked tofu, tomato slices, basil leaves, and a drizzle of balsamic glaze. Repeat the same layers once more.
- Add any optional spreads like vegan mayo, pesto, or garlic aioli. Sprinkle with flaky salt or black pepper if desired.
- Top with the other half of the bun, press gently, and serve immediately.
Notes
- You don’t have to bake the tofu. It’s safe to eat straight from the package. Baking just warms it through, firms it slightly, and helps it hold up better in the sandwich.
- Use firm or extra-firm tofu. Silken or medium tofu is too soft and won’t hold its shape.
- High-quality sandwich buns, ciabatta, or sourdough all work well. Toasting the inside helps prevent sogginess.
- If you don’t have balsamic glaze, you can make a quick version using balsamic vinegar and a little maple syrup or brown sugar. Instructions are included.
- Fresh basil really brings the sandwich to life. If you don’t have any, try arugula or a smear of vegan pesto instead.