Prep your vegan “mozzarella.” If using store-bought vegan mozzarella balls, drain and pat dry. If using tofu, press it for 15–20 minutes to remove excess moisture, then cut into bite-size cubes. You can toss tofu in a little olive oil, salt, and lemon zest for extra flavor.

Make the balsamic glaze. Add balsamic vinegar and maple syrup to a small saucepan. Bring to a gentle simmer over medium heat and cook for 6–10 minutes, stirring occasionally, until it reduces by about half and lightly coats a spoon. Remove from heat and add a pinch of salt. Let it cool; it will thicken slightly as it rests.

Season the tomatoes and “mozzarella.” In a bowl, combine tomatoes and vegan mozzarella (or tofu). Drizzle with olive oil, a pinch of salt, and pepper. Add lemon zest if using. Toss gently to coat without crushing the tomatoes.

Assemble the skewers. Thread one tomato, one basil leaf (fold larger leaves in half), and one mozzarella ball or tofu cube onto each skewer. Repeat to fill the skewer. Aim for 2–3 sets per skewer for a more substantial appetizer, or keep it simple with one of each for bite-size pieces.

Plate and finish. Arrange the skewers on a platter. Drizzle with balsamic glaze just before serving. Add a final sprinkle of flaky sea salt and a twist of black pepper for a clean, glossy finish.

Serve immediately. These are best enjoyed fresh when the basil is aromatic and the glaze is silky.