Easy Vegan Caprese Salad - Candida Diet Friendly
This quick and easy Vegan Caprese Salad is the perfect summertime dish for anyone following a Candida Diet, or looking for a new healthy recipe. It's light, refreshing, and full of flavour.
Ingredients
- For the Salad:
- 100 g silken tofu makes 4 individual slices
- 1 large heirloom or on-the-vine tomato approx 150g to make 5 individual slices
- 4 large fresh basil leaves
- ⅛ teaspoon pink salt
- For the Vinaigrette:
- 1 tablespoon 15ml cold pressed extra virgin olive oil
- 1 teaspoon 5ml apple cider vinegar
Instructions
- Slice a 100g block of silken tofu into 4 equal slices - they will each be around ½cm thick.
- Slice a large tomato into 5 slices (or more if you wish to only use central sections instead of the ends).
- Season each slice of tomato with salt and cracked black pepper.
- Wash and pat dry 4 large basil leaves or several smaller leaves.
- Sandwich the tomato, tofu and basil leaves in the following order: one slice of tomato, followed by one slice of tofu, followed by one basil leaf and repeat. Add the fifth tomato slice to the end.
- Drizzle over the vinaigrette before serving.
Notes
Allowing the salad to sit for up to an hour will help the flavours to meld and enhance.
Ideally serve this salad immediately, however, if required the salad can be stored for up to two days or as long as your tofu package instructions advise.
Ideally serve this salad immediately, however, if required the salad can be stored for up to two days or as long as your tofu package instructions advise.
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Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.
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