Tofu ‘Caprese’ Salad

This vegan, Japanese-inflected salad sparkles with Edo Spice and is a lively play on a classic tomato caprese. It may seem odd but we give the tofu a brief soak in salted, warm coconut milk, which seasons the tofu and gives it a creamy texture.

While summer tomatoes are ideal, the salad is delicious made with grocery store cherry or Compari tomates — Edo Spice and fresh herbs enhance the tomatoes’ flavor, no matter the season.

Note: After soaking, the tofu may seem too salty but it will be ‘just right’ after it’s dried with the tea towel.

For the tofu:
1 block firm tofu, water drained
¼ cup light coconut milk
2 tablespoons sea salt

For the salad:
Turly ripe tomatoes 
Rice vinegar
Neutral, buttery oil, such as sunflower or avocado
Sea salt
Edo Spice
Basil or shiso

Cut the tofu in 1/4-inch-thick slices (as if slicing a loaf of bread), then into pieces at a size that will look nice with slices or chunks of the tomatoes. Put 3 cups very hot water into a large bowl and add the coconut milk and salt; stir to combine. Add the tofu slices to the hot-water mixture and let it soak for 20 minutes. Drain the water-mixture from the bowl.

Set a cooling rack over the sink and lay a clean tea towel on it. Arrange the tofu slices in a single layer on half of the tea towel. Cover the tofu with the other half of the tea towel and press gently on each piece of tofu (with your hand flat).

Slice the tomatoes, arrange on a plate, layered with tofu slices/pieces. Drizzle with a splash of vinegar and oil; sprinkle with a pinch of salt. Garnish liberally with Edo Spice and shreds of basil or shiso.