Tofu and Avocado Caprese
Tofu and Avocado Caprese



  • 400g pack of tofu, drained, halved and cut into 1cm slices
  • 1 lemon, juice and zest
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 3 tbsp pine nuts, toasted
  • 4 sliced tomatoes
  • 2 sliced avocados
  • 2 tsp balsamic vinegar
  • Handful of basil, torn
  • Crusty bread, to serve
  • Mix half the olive oil, lemon juice and zest and oregano in a shallow dish. Season, and add the tofu slices. Coat well and leave to marinate for 1 hour, occasionally basting. Heat the remaining oil in a frying pan and fry the tofu for 7 mins, turning once. Arrange on a plate with the tomatoes and avocado, drizzle with olive oil and balsamic vinegar, season, scatter with basil and pine nuts and serve with crusty bread.
10 mins
4 serving

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