Go Back
–+ servings
close-up of baked vegan caprese stacks in the baking dish, after baking
Print Recipe
5 from 4 votes

Baked Vegan Caprese Stacks

Vegan Caprese-inspired stacks are like warm, cozy version of a vegan tofu Caprese. Instead of serving it cold, you bake these tofu tomato towers in the oven with a garlic herb breadcrumb topping. They are absolutely delicious!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main
Cuisine: Italian
Keyword: tofu caprese, vegan caprese
Servings: 4
Author: Vegan Richa

Equipment

Ingredients

  • 3 or 4 juicy heirloom tomatoes sliced into 1/2” thick slices

For the Garlic Breadcrumb Topping

  • 2 cloves garlic finely chopped or minced
  • 1/4 cup breadcrumbs panko or other dried breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup vegan cheese I use a mix of mozzarella and vegan Parmesan
  • 2 tablespoons fresh Italian herbs like basil, or parsley or you can use green onion instead
  • 1 teaspoon dried Italian seasoning or use a mix of basil and Italian seasoning
  • 2 to 3 teaspoons extra virgin olive oil

For the Tofu Layer

  • 1 teaspoon olive oil
  • 14 ounce firm or extra from tofu no need to press it, drained and sliced into 1/2” thick slices
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
US Customary - Metric

Instructions

  • Preheat the oven to 400° F (205° C). Slice the tomato, if you haven't already. Also slice your tofu, and use a cookie cutter to cut through the tofu slices to match your tomato slice sizes, or you can just use the square or rectangular tofu slices.

Make the Garlic Breadcrumb Topping

  • Add all of the ingredients and 1 teaspoon olive oil listed under Garlic Breadcrumb Topping into a bowl, and toss to mix really well. Set aside.

Assemble and bake.

  • Brush olive oil all over the bottom of a 9x8” or a similar-sized baking dish (or any baking dish which will fit all of your tomatoes). Then, place your tofu in the baking dish.
  • In a small bowl mix the nutritional yeast, salt, and pepper, and sprinkle it all over the tofu in the pan. Then, place your tomato slices on top of the tofu.
  • Distribute the garlic-breadcrumb mixture over all the tomato slices. I usually put about 2 tablespoons or more on each tomato slice. Drizzle another teaspoon or so of olive oil gently all over the breadcrumbs.
  • Bake for 25 minutes, checking at the 20-minute mark to see if it is golden brown on top, in which case it's done. Depending on your preference, you can crisp up the top really well by baking it a bit longer.
  • Remove the baking dish from the oven, let it sit for a minute or two, then scoop up the tofu Caprese towers using a spatula and serve. Or, you can just slice from the baking dish itself if you used rectangular tofu slices. Serve as side or appetizer, with creamy pasta or herbed pasta and or toasted sourdough.
  • Store refrigerated for upto 3 days. Reheat in microwave or oven.

Notes

To make this gluten-free, use gluten-free breadcrumbs.
This recipe is nut-free if you use nut-free vegan cheese.
To make this without soy, use non-soy tofu, like chickpea tofu, fava bean tofu, or pumpkin seed tofu.

Nutrition

Calories: 210kcal | Carbohydrates: 16g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Sodium: 491mg | Potassium: 289mg | Fiber: 4g | Sugar: 3g | Vitamin A: 868IU | Vitamin C: 13mg | Calcium: 169mg | Iron: 2mg