Vegan Tofu Caprese Salad

READY IN: 10mins

12ouncesfirm tofu

4tablespoons rice miso

2tablespoonslemon juice

8 -10leavesshiso or 8 -10 leavesbasil

2mediumtomatoes, thickly sliced

3tablespoonsextra virgin olive oil

salt & fresh ground pepper

Serving Size: 1 (180) g

Servings Per Recipe:4

Calories: 194.6

Calories from Fat 133 g 68 %

Total Fat 14.8 g 22 %

Saturated Fat 2.3 g 11 %

Cholesterol 0 mg 0 %

Sodium 628.7 mg 26 %

Total Carbohydrate8.7 g 2 %

Dietary Fiber 2.4 g 9 %

Sugars 3.3 g 13 %

Protein 9.5 g 18 %

To drain water from tofu, wrap tofu in paper towl. Warm up in the microwave for 3 minutes.

In a small bowl, mix rice miso and lemon juice, spread to the entire surface of tofu.

Fold the marinated tofu with plastic wrap, put in the fridge and let it for a night or for 3 days. Remove miso paste with spoon and slice.

Arrange tofu, tomatoes and shiso or basil alternately. Drizzle olive oil, sprinkle salt and black pepper.

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