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Tomato-Peach Salad with Tofu Cream

Name: Tomato-Peach Salad with Tofu Cream
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

A small grocery run gets this on the table.

Ingredients

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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. 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.

Recipes sourced from Epicurious.com.

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