I’ve eaten this dish three times in the past five days. It’s a keeper, for sure! I’ve been very into heirloom tomatoes since they came out and was craving them over the weekend during a very sunny Seattle spell. Wanting to balance them out with a little protein, I mixed up a caprese-ish basil spread to pair with them and I absolutely gobbled this one up in about three minutes flat. It’s a great light lunch or dinner, and at the end of this post, I have a suggestion for making it a little heartier.
Vegan Caprese-ish Salad
Two Servings | Vegan, Gluten-Free
Prep time: 5 min | Cook and serve time: 2 min
1. In a blender or small food processor (a large one may not work quite as well since the ingredient amounts are small), blend together the cashews and tofu until mostly smooth. It’s okay if there’s a little texture to it.
NOTE: I have a Vitamix, so this blended up very nicely, but if you don’t have a high-powered blender, I suggest soaking the cashews for at least 30 minutes first—and longer is always better.
Cook and serve:
1. (Actually, no cooking required on this one!) Spoon half of cashew-tofu mixture on to the bottom of a serving plate, spreading it across the plate with the back of the spoon.
2. Fan the tomatoes across the plate.
3. Garnish with small basil leaves, and season with salt and pepper, to taste.
If you’d like to make this more of a meal, pan fry a 1/2 cup of garbanzo beans in 1 teaspoon of olive oil over medium-high heat until browned, about 5 minutes. Then, add them to the dish: