No one will know this umami-packed creamy dressing is made with tofu; they’ll just think it’s delicious.
Recipe information
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 and freshly ground black pepper
3
medium heirloom tomatoes, cut into 1-inch wedges
1
pint cherry tomatoes, halved
2
medium peaches, cut into ½-inch wedges
½
small red onion, thinly sliced
½
cup fresh corn kernels (from 1 medium ear)
2
tablespoons chopped fresh tarragon
2
tablespoons chopped fresh chervil, plus sprigs for serving
3
slices thick grilled or toasted country-style bread, cut lengthwise into wide strips
Need to make a substitution?
Preparation
Step 1
Blend tofu, 2 Tbsp. vinegar, 1 Tbsp. oil, and 1 Tbsp. soy sauce in a blender until light and smooth; season tofu cream with salt.
Step 2
Whisk remaining 3 Tbsp. oil, 2 Tbsp. vinegar, and 1 Tbsp. 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.
Step 3
Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Serve with bread.
Step 4
Do Ahead: Tofu cream can be made 1 day ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 160 Fat (g) 8 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 19 Dietary Fiber (g) 2 Total Sugars (g) 7 Protein (g) 4 Sodium (mg) 350