Easy Vegan Caprese Kebabs

Vegan caprese kebabs party appetizer quick no-cook meal snack easy whole food plant-based

Take a bite out of summer with this classic Italian trio of fresh tomatoes, basil, and mozzarella. The only difference here is that the mozzarella is made from high-protein tofu! Get the party started in no time and feed a crowd without heating up the kitchen. It’s a no cook savory treat that you’ll want to eat on repeat.

Prep Time15

Marinating Time30

Total Time45

Servings: servings

Calories: 36kcal

Author: Hannah Kaminsky

Ingredients

12 ounces super firm tofu or extra firm
1 tablespoons water
1 tablespoon rice vinegar
1 tablespoon nutritional yeast
2 teaspoons white miso paste
1 teaspoon Italian seasoning
1 ounce fresh basil leaves
2 cups cherry tomatoes
2 tablespoons balsamic glaze

Instructions

Cut the tofu into ½-inch cubes and place them in a shallow dish.
Whisk together the water, vinegar, nutritional yeast, miso paste, Italian seasoning and pour the marinade on top. Gently toss the tofu to coat, cover the dish, then let marinate for at least 30 minutes. Overnight is best if you can plan ahead.
Assemble the kebabs by skewering one tofu cube on a long toothpick, followed by a folded basil leaf, and finally a cherry tomato. Place on a serving platter and repeat with the remaining ingredients.
Drizzle with balsamic glaze right before serving.

Notes

Serving suggestion: These one-bite morsels are the perfect snack for a party to eat solo, without plates or forks. If you’d like to turn them into a full meal, try pairing them with a pasta salad, flatbread pizza, or eggless frittata.

Notes: Balsamic glaze is readily available in most grocery stores, but many brands include added sugar. If you’d like to make your own, you can simply place 1 cup of balsamic vinegar in a small saucepan and set over medium heat. Bring to a boil, then reduce to medium-low and simmer for 15 – 20 minutes, until it reduces to a syrupy consistency. It will continue to thicken as it cools. Let cool completely before using.

Nutrition