Tomato-Peach Salad with Tofu Cream Recipe

Tomato-Peach Salad with Tofu Cream Recipe

  • 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
  1. 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.
  2. 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.
  3. Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Serve with bread.
  4. Tofu cream can be made 1 day ahead. Cover and chill.