Mini Caprese

The Drunken Vegetarian
Mini Caprese on a white serving dish
Serves Makes 20 mini salads sticks
Print recipe
  • Prep time 15 mins
  • Ready time 15 mins

Tasty little salad sticks, inspired by the Italian dish Insalata Caprese.

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  • 250 g tofu
  • 250 g cherry tomatoes
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • small bunch basil
  • salt and pepper
  • wooden cocktail sticks


Dice the tofu into little cubes of just under an inch.

Put the olive oil, balsamic vinegar and some salt and pepper in a bowl.

Add the tofu cubes and gently toss the cubes until coated with the marinade. Let the mixture sit for half an hour.

Stick a cherry tomato, basil leaf and a piece of tofu on each cocktail stick. Squeeze them firmly together.

Serve the Mini Capreses on a big plate with an Italian white wine, a Soave would be ideal.


Additional notes

Recipe taken from the new Dutch ‘cooking and drinking’ book The Drunken Vegetarian (currently available in Dutch). By Hanny Roskamp, Yannick Slagter and Floor Overgoor. Photography by Klaus van den Berg.