Tofoo Caprese Salad
A five-minute twist on the Italian classic. Sliced Naked Tofoo is marinated in pesto, lemon, and fresh oregano, then layered with juicy beef tomatoes, torn basil, and thinly sliced red onion. Finished with toasted pine nuts and a drizzle of balsamic glaze, it's a fresh, summery plate that comes together faster than it takes to set the table - no cooking required beyond toasting the nuts.
- Serves: 2 people
- Prep: 5 mins
- Cooking: 10 mins
Ingredients
For the Tofoo
Pack of Naked Tofoo, cut into rectangular slices
150ml olive oil
2 tbsp pesto
Juice of 1 lemon plus zest
Small bunch oregano, finely chopped
For the salad
Small handful of pine nuts
4 beef tomatoes, sliced
Small bunch of basil leaves
1 small red onion, halved and thinly sliced
To finish
Drizzle of balsamic glaze
Get started
- Mix all marinade ingredients along with your Tofoo slices and a pinch of salt and pepper and set to one side.
- Add your pine nuts to a pan and toast over a medium heat, moving about until golden.
- And it’s as easy as that- now to plate up! Lay tomatoes and your marinated Tofoo slices on a plate and drizzle with extra marinade. Top with basil, red onion slices, toasted pine nuts and a drizzle of balsamic glaze for a fresh and summery dish ready in minutes.
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