Place all ingredients except oil in a blender and blend well. Place the mixture in a medium-sized pot and cook over a low heat. Stir constantly.
When the mixture gets thick, add the olive oil and turn off the heat.
Line ramekins with plastic wrap and then pour the mixture inside.
Gather the plastic wrap and twist the top, then place the sealed tofu, still in the ramekin, in the fridge.
To serve as Insalata Caprese:
1. Slice some tomatoes.
2. Slice the tofu mozzarella.
3. Sprinkle sea salt on both mozzarella and tomato.
4. Drizzle on some extra virgin olive oil and crack some black pepper.
5. Garnish with basil leaves.