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Vegan Caprese Salad with Orzo featuring fresh tomatoes, basil, and vegan mozzarella

Vegan Caprese Salad with Orzo

A refreshing and hearty Vegan Caprese Salad with Orzo, packed with healthy fats, protein, and vibrant flavors like basil, tomatoes, and olive oil.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Components
  • 1 cup dry orzo A tiny pasta that cooks quickly and holds dressing well
  • 1 1/2 cups cherry or grape tomatoes, halved Juicy sweetness and vitamin C
  • 1/3 cup fresh basil, chopped Bright aroma and fresh flavor
  • 1/4 cup Pompeian Bold Extra Virgin Olive Oil Heart-healthy fats and flavor base
  • 1 tablespoon balsamic vinegar Acidity and subtle sweetness to balance the oil
  • 1/4 teaspoon salt To season the base salad (adjust to taste)
Tofu Marinade
  • 1 14-ounce block extra-firm tofu, drained and pressed, cut into 1/2-inch cubes Primary plant-based protein
  • 2 tablespoons Pompeian Bold Extra Virgin Olive Oil (for marinating) Helps tofu absorb flavor and prevents sticking
  • 1 1/2 tablespoons lemon juice Brightens the tofu and keeps it fresh-tasting
  • 2 teaspoons dried oregano Classic Caprese-herb echo
  • 1/4 teaspoon salt (for marinating) Seasons the tofu
Optional Add-ons
  • Diced avocado Adds creaminess and extra healthy fats
  • Fresh arugula Peppery bite and extra greens
  • Nuts or seeds (toasted pine nuts, pumpkin seeds, or slivered almonds) Crunch and extra protein
  • A sprinkle of nutritional yeast For a cheesy, savory note
  • Red pepper flakes If you like a little heat

Method
 

Cook the Orzo
  1. Bring a large pot of water to a rolling boil and add a generous pinch of salt.
  2. Add 1 cup dry orzo and cook according to package instructions (typically 8–10 minutes) until tender but not mushy. Taste at 7 minutes to check.
  3. Drain the orzo in a colander and immediately rinse under cold running water to stop the cooking and cool it for the salad.
  4. Shake to remove extra water and set aside to cool completely on a tray or in a wide bowl.
Press and Cube the Tofu
  1. Wrap the block of tofu in a clean towel or paper towels, set something heavy on top, and let it sit for 15–30 minutes.
  2. Cut the pressed tofu into 1/2-inch cubes.
Marinate the Tofu
  1. In a bowl, whisk together 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, 2 teaspoons oregano, and 1/4 teaspoon salt.
  2. Gently toss the tofu cubes in the marinade, ensuring they’re evenly coated. Cover and refrigerate for at least 30 minutes.
Build the Salad Base
  1. In a large mixing bowl, combine the cooled orzo, cherry or grape tomatoes, and chopped fresh basil.
  2. Pour in 1/4 cup olive oil, balsamic vinegar, and 1/4 teaspoon salt. Toss gently with a silicone spatula.
Combine with Tofu
  1. Add the marinated tofu to the orzo mixture and fold gently until everything is evenly distributed.
  2. Let the combined salad sit at room temperature for 10–15 minutes before serving.

Notes

This salad is versatile as a main or side dish. Keep the marinated tofu and orzo separate if trying to preserve texture during transport.