Tomato-Peach Salad with Tofu Cream

No one will know this umami-packed creamy dressing is made with tofu; they’ll just think it’s delicious.


  • 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

Recipe Preparation

  • 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.

  • 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.

  • Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Serve with bread.

  • Do Ahead: Tofu cream can be made 1 day ahead. Cover and chill.

Recipe by Ari Kolender, Leon's Oyster Shop, Charleston, SC,Photos by Christopher Testani

Nutritional Content

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) 350Reviews Sectiontofu cream was super easy and wasn't that weird, worked with the rest of the salad. would recommendAnonymousSouth Carolina08/07/20