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Baked Vegan Caprese Stacks
5 from 12 votes

Baked Vegan Caprese Stacks

Baked Vegan Caprese Stacks layer firm tofu and thick tomato slices topped with a savory garlic breadcrumb and vegan cheese mixture. This plant-based take on the classic caprese salad offers a tender tofu base seasoned with nutritional yeast and spices, combined with juicy tomatoes and a crispy, herby topping baked until golden. The stacks provide a textural contrast between soft tofu and crunchy topping while delivering Italian-inspired flavors without dairy or eggs.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Calories: 210 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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
  1. 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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 210

% 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.