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Vegan Tomatoes & Mozzarella Salad

  • Author: Eat Drink Shrink
  • Total Time: 20 minutes
  • Yield: 2 serving 1x



Tofu Feta:

Balsamic Glaze:

  • 1/2 cup balsamic vinegar
  • 2 tbsp sugar



  1. Tofu Feta: Press the firm tofu to remove excess water. Use paper towels or paper towels with a weight on top to assist in the process. Cut the tofu into circles using a cup or cookie cutter and then slice in half as necessary to achieve the desired thickness. For the marinade mix all other ingredients in container add the tofu, cover and refrigerate for at least 2 hours and ideally 3-5 days. Tofu will take more texturized form and resemble mozzarella cheese. more.The longer it sits the better it will taste! My first batch sat in the fridge for nearly 5 days and as the days passed it tasted better and better. Would throw away after two weeks.
  2. Balsamic glaze: In a pan over medium heat add the balsamic and sugar, whisk to combine. Bring to a boil, reduce to a simmer. cook for 3 minutes until it drips slowly from a rubber spatula. It will thicken as it cools. 
  3. To plate drizzle a little olive oil and balsamic glaze, stack the tomatoes and cheese, garnish with basil. 
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Cuisine: Lunch/Dinner


  • Serving Size: 1
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