Baked Vegan Caprese Stacks
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
210 kcal
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Course
Main Course
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Cuisine
Italian
Baked Vegan Caprese Stacks
Description
Baked Vegan Caprese Stacks assemble slices of firm tofu topped by juicy tomato slices and coated with a garlic breadcrumb mixture enriched with vegan mozzarella and Parmesan-style cheese and herbs. The tofu is seasoned simply with nutritional yeast, salt, and pepper before layering. Baking melds the layers and crisps the breadcrumb topping with olive oil, delivering flavorful, textured bites. The use of vegan cheese and Italian herbs highlights the familiar caprese flavor profile adjusted for a plant-based diet.
This dish can be served warm as a light main or side, pairing well with a fresh green salad or crusty bread. The combination offers protein from tofu and freshness from tomatoes, suitable for a vegan meal component.
To accommodate dietary needs, gluten-free breadcrumbs can be substituted. Alternative non-soy tofu varieties such as chickpea or fava bean tofu can be used to avoid soy. The garlic breadcrumb topping can be adjusted in spiciness by modifying red pepper flakes.
Ingredients
- 3 tomato sliced into 1/2” thick slices, or 4 juicy heirloom tomatoes
For the Garlic Breadcrumb Topping
- 2 cloves garlic finely chopped or minced
- 1/4 cup breadcrumbs panko or other dried breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/2 cup vegan cheese I use a mix of mozzarella and vegan Parmesan
- 2 tablespoons italian herbs like basil, or parsley or you can use green onion instead, fresh
- 1 teaspoon Italian seasoning or use a mix of basil and Italian seasoning, dried
- 2 to 3 teaspoons extra virgin olive oil
For the Tofu Layer
- 1 teaspoon olive oil
- 14 ounce firm tofu no need to press it, drained and sliced into 1/2” thick slices, or extra firm tofu
- 1 tablespoon nutritional yeast
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400° F (205° C). Slice the tomato, if you haven't already. Also slice your tofu, and use a cookie cutter to cut through the tofu slices to match your tomato slice sizes, or you can just use the square or rectangular tofu slices.
Make the Garlic Breadcrumb Topping
- Add all of the ingredients and 1 teaspoon olive oil listed under Garlic Breadcrumb Topping into a bowl, and toss to mix really well. Set aside.
Assemble and bake.
- Brush olive oil all over the bottom of a 9x8” or a similar-sized baking dish (or any baking dish which will fit all of your tomatoes). Then, place your tofu in the baking dish.
- In a small bowl mix the nutritional yeast, salt, and pepper, and sprinkle it all over the tofu in the pan. Then, place your tomato slices on top of the tofu.
- Distribute the garlic-breadcrumb mixture over all the tomato slices. I usually put about 2 tablespoons or more on each tomato slice. Drizzle another teaspoon or so of olive oil gently all over the breadcrumbs.
- Bake for 25 minutes, checking at the 20-minute mark to see if it is golden brown on top, in which case it's done. Depending on your preference, you can crisp up the top really well by baking it a bit longer.
- Remove the baking dish from the oven, let it sit for a minute or two, then scoop up the tofu Caprese towers using a spatula and serve. Or, you can just slice from the baking dish itself if you used rectangular tofu slices. Serve as side or appetizer, with creamy pasta or herbed pasta and or toasted sourdough.
- Store refrigerated for upto 3 days. Reheat in microwave or oven.
Notes
- Use gluten-free breadcrumbs to make the recipe gluten-free.
- Choose nut-free vegan cheese to keep the recipe nut-free.
- To avoid soy, substitute firm tofu with chickpea, fava bean, or pumpkin seed tofu.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 491mg | 20% |
| Potassium | 289mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 868IU | 17% |
| Vitamin C | 13mg | 14% |
| Calcium | 169mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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