158 kcal tofu caprese salad with cucumber and olives! i took great care in plating this and i’m quite proud with how it came out :)
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14 Comments
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This looks so pretty! I gotta ask though, is the tofu just uncooked?
ingredients:
– 84 g firm tofu: 70 kcal
– 1/2 cucumber: 8 kcal
– 2 campari tomatoes: 15 kcal
– a few basil leaves: ~1 kcal (might be wrong idk)
– 1 tbsp balsamic vinegar glaze: 40 kcal
– 5 pimento stuffed green olives: 25 kcal
seasoned with salt and pepper
total = 158 kcal!
i grew the basil myself in my garden! it was very delicious and i highly recommend this dish as a nutritious low cal lunch or dinner 🙂
I make this for dinners a lot myself. Too darn hot to turn on the burner!
I’m making this for me tomorrow! Thanks for the inspo Xx
Looks terribl……y delicious and I hate that I don’t have any tomatoes now. Seriously, looks amazing!
yummy and pretty
the tofu looked like feta I got scared
I am definitely going to try this. Thanks for the idea!
For my caprese salad i used extra firn tofu, it feels more like cheese. Still looks really good!!!
Clever idea! I love cold tofu… always have. Never thought to use it as a mozzarella sub.
Thanks!
It’s beautiful!!!
Beautiful plating! Just gorgeous!
You should try the tofu blocks with sautéed kimchi too if you manage to get your hands on some kimchi. Those two really balance each other out since the kimchi is rlly flavorful but also low calorie.
Koreans typically eat that combo with rice but it should honestly be just as filling without.
Edit: whoops, kimchi might not be vegan but im sure you could find a recipe without the fish sauce? Or maybe there are vegan geared kimchi sold somewhere