This tomato caprese salad has a unique Japanese twist to the usual recipe! All you will need is a handful of ingredients to make this vegan and dairy-free tomato caprese salad!
The secret ingredient that will wow your dinner guests is the smoked island tofu. This type of tofu is rare even in Japan and will provide the dish with new flavors and textures for everyone to enjoy!
The smoked island tofu is a special tofu sourced from Okinawa, the southernmost island chain of Japan. Differing from other tofus, the smoked island tofu is slowly aged and smoked to produce a unique earthy flavor. The tofu can be described as similar to cheese in its flavor and shape but is completely vegan. The smoky outside and rich, moist insides of the smoked island tofu perfectly complements the fresh acidity of the tomato.
The umami flavor of this soy sauce and fresh ginger gives this tomato caprese salad a delicious Japanese taste. Though typical soy sauce can be found in many grocery stores, this soy sauce has a perfect balance of savory and mellow flavors that will not outshine the flavors of the smoked island tofu and tomatoes.
As a final Japanese touch, we recommend you top this dish with shiso leaves. Shiso leaves are a Japanese herb with a bright taste that add another unique flavor to this dish. Fresh shiso may be harder to find at your local grocery store so we recommend searching at an Asian grocery market or using coriander as a substitute. You can also sometimes find dried shiso at Asian grocery markets, such as in the form of shiso furikake (dry Japanese condiment).
You will love this fresh tomato caprese salad with its array of flavors and textures. Try making it as a quick and fresh appetizer or side dish!
- 1 tomato
- Smoked Island Tofu
- Shiso leaf (Japanese basil)
* Available in our Creative Beginnings: Redefining "Wa" Care Package of Japanese cooking essentials.
- Mix soy sauce, grated ginger and olive oil.
- Slice a tomato and smoked tofu into 1cm and decorate them on your plate alternatively.
- Sprinkle salt on 2.
- Drizzle 1 on 3.
Garnish shredded shiso leaf on top.
You can control the spiciness with the amount of ginger.
You can use coriander as a substitute for shiso leaf.
Recipe courtesy of Miwa's Japanese Cooking Class
Miwa was born in Kamakura. She spent one year in Texas, US and another year in California, US during high-school and university respectively. In 2016, due to her husband, Yuki’s study abroad, she spent one year in Cambridge, UK where she came up with the original idea of Japanese Cooking Class in Shinagawa & Kamakura. She is currently teaching at the biggest cooking studio in Japan while holding a class at home. She is the mother of two and a full-time worker. Always busy her food is not for tourists but for the taste of a Japanese mother.(See her Instagram for food pictures). If you want to know the a well-balanced, time-saving and delicious Japanese family cuisine, please join her lesson!
Qualification; Medicinal cooking.
<Best classes and workshops in Shinagawa prefecture on Tripadviser (2010/06/18)>
Introduction courtesy of Kimberlee Laney
As a Japanese-Korean-American, my love for Japanese food first came from my grandmother's kitchen! Japanese food feels like home and I love being able to cook it anywhere in the world to connect with Japan in my own little way. I love diving deep into the layers of Japanese food and always marvel at the food diversity between prefectures. I'm currently eating my way through Tokyo and taking up photography with my Instagram account @capturingkim!