Tomato-Peach Salad with Tofu Cream

Ingredients for Tomato-Peach Salad with Tofu Cream

• 230g silken tofu

• 60ml Sherry vinegar, divided

• 60ml olive oil, divided

• 2 tablespoons soy sauce, divided

• Kosher salt, freshly ground pepper

• 3 medium heirloom tomatoes, cut into 1" wedges

• 575ml cherry tomatoes, halved

• 2 medium peaches, cut into 1/2" wedges

• 1/2 small red onion, thinly sliced

• 120ml 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

How to make Tomato-Peach Salad with Tofu Cream

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 45ml 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.