Tomato-peach salad with tofu cream
Indulge in the delicious harmony of ripe tomatoes and sweet peaches, topped with a luscious tofu cream dressing. A tantalizing blend of flavors awaits!
Ingredients:
- ounces silken tofu
- tablespoons Sherry vinegar, divided
- tablespoons olive oil, divided
- tablespoons soy sauce, divided
- Kosher salt and freshly ground black pepper
- medium heirloom tomatoes, cut into 1-inch wedges
- pint cherry tomatoes, halved
- medium peaches, cut into ½-inch wedges
- small red onion, thinly sliced
- cup fresh corn kernels (from 1 medium ear)
- tablespoons chopped fresh tarragon
- tablespoons chopped fresh chervil, plus sprigs for serving
- slices thick grilled or toasted country-style bread, cut lengthwise into wide strips
Instructions:
- Combine tofu, 2 tablespoons of vinegar, 1 tablespoon of oil, and 1 tablespoon of soy sauce in a blender and blend until creamy and silky; season the tofu mixture with salt.
- In a large bowl, mix the remaining 3 tablespoons of oil, 2 tablespoons of vinegar, and 1 tablespoon of soy sauce using a whisk; season with salt and pepper. Add tomatoes, peaches, onion, corn, tarragon, and chopped chervil and mix well. Taste and adjust seasoning if necessary.
- Spread the tofu mixture on a serving platter and place the tomato salad on top; garnish with chervil sprigs. Serve with bread.
- Preparation Tip: You can make the tofu cream a day in advance. Cover and refrigerate.
Summary:
- Calories: 1290 kcal
- Fat: 71 g
- Protein: 46 g
- Carbs: 134 g
- Potassium: 3382 mg
- Magnesium: 301 mg