TOMATO PEACH SALAD WITH TOFU CREAM RECIPES

Tomato-Peach Salad with Tofu Cream image

Provided by Ari Kolender

Categories     Salad     Tomato     Kid-Friendly     Dinner     Lunch     Peach     Tofu     Corn     Spring     Summer     Healthy     Bon Appétit     South Carolina     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 13

8 ounces silken tofu
4 tablespoons Sherry vinegar, divided
4 tablespoons olive oil, divided
2 tablespoons soy sauce, divided
Kosher salt, freshly ground pepper
3 medium heirloom tomatoes, cut into 1" wedges
1 pint cherry tomatoes, halved
2 medium peaches, cut into 1/2" wedges
1/2 small red onion, thinly sliced
1/2 cup fresh corn kernels (from 1 medium ear)
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chervil, plus sprigs for serving
3 thick slices grilled or toasted country-style bread, cut lengthwise into wide strips

Steps:

  • Blend tofu, 2 tablespoons vinegar, 1 tablespoon oil, and 1 tablespoon soy sauce in a blender until light and smooth; season tofu cream with salt.
  • Whisk remaining 3 tablespoons oil, 2 tablespoons vinegar, and 1 tablespoon soy sauce in a large bowl; season with salt and pepper. Add tomatoes, peaches, onion, corn, tarragon, and chopped chervil and toss to combine. Adjust seasoning if needed.
  • Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Serve with bread.
  • Do Ahead
  • Tofu cream can be made 1 day ahead. Cover and chill.

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