Vegan Tofu Caprese Salad

Vegan caprese with cheesy miso tofu. Marinating tofu with miso adds amazing flavor to bland tofu. If you don't have shiso (Japanese herb), you can use basil.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 12  ounces firm tofu
• 4  tablespoons  rice miso
• 2  tablespoons lemon juice
• 8 -10  leaves  shiso or 8 -10  leaves basil
• 2  medium tomatoes, thickly sliced
• 3  tablespoons extra virgin olive oil
•  salt & fresh ground pepper

Directions

1. To drain water from tofu, wrap tofu in paper towl. Warm up in the microwave for 3 minutes.
2. In a small bowl, mix rice miso and lemon juice, spread to the entire surface of tofu.
3. 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.
4. Arrange tofu, tomatoes and shiso or basil alternately. Drizzle olive oil, sprinkle salt and black pepper.