Tomato-Peach Salad with Tofu Cream

Name: Tomato-Peach Salad with Tofu Cream
Yield: 8 Servings
Ingredients: 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

Ari Kolender8 ServingsSource

salad heirloom tomato tofu peach corn side lunch dinner nut free vegetarian dairy free quick weeknight meals no-cook blender bon appétit

Ingredients

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

Method

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.

Tofu cream can be made 1 day ahead. Cover and chill.