Tomato-Peach Salad With Tofu Cream
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
49
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
230 g
Silken Tofu4 tbsps
Sherry Vinegar (divided)4 tbsps
Olive Oil (divided)2 tbsps
Soy Sauce (divided)2 medium
Peaches (cut into 1/2-inches wedges)1 small
Red Onion (thinly sliced)2 tbsps
Tarragon (chopped fresh)Directions:
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
3
Add tomatoes, peaches, onion, corn, tarragon, and chopped chervil and toss to combine
4
Adjust seasoning if needed
5
Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs
6
Serve with bread
7
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
8
Whisk remaining 3 tablespoons oil, 2 tablespoons vinegar, and 1 tablespoon soy sauce in a large bowl; season with salt and pepper
9
Add tomatoes, peaches, onion, corn, tarragon, and chopped chervil and toss to combine
10
Adjust seasoning if needed
11
Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs
12
Serve with bread
13
Do Ahead Tofu cream can be made 1 day ahead
14
Cover and chill
15
Tofu cream can be made 1 day ahead
16
Cover and chill