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Vegan Caprese

Vegan Caprese

Preparation time:
15 min
Difficulty level:

Nutritional values:

9 g
36 g
42 g


Tomatoes (fresh)Tomatoes (fresh)1 ½ (225 g)
Olive oilOlive oil 1 ½ Teaspoon
Agave syrupAgave syrup ½ Tablespoon
Aceto balsamic vinegarAceto balsamic vinegar 1 Pinch(s)
Garlic (fresh)Garlic (fresh)1 (3 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Basil (fresh or dried)Basil (fresh or dried) 1 Pinch(s)
Oregano (dried)Oregano (dried) 1 Pinch(s)
Tofu (natural)Tofu (natural) 200 g


Step 1:
Cut tofu into slices about 0.5 cm thick and fry in a coated pan with half of the oil. Add agave syrup, salt and oregano and let it caramelize for a few seconds. Set aside afterwards.
Step 2:
Wash tomatoes, cut into slices and layer alternately with the tofu on a plate.
Step 3:
Peel and finely chop or press garlic. Finely chop the basil and mix together with the remaining oil and the garlic. Connect and spread the tofu and tomatoes. Season with salt and pepper as needed.

Macronutrient distribution:

The recipe Vegan Caprese is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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