No one will know this umami-packed creamy dressing is made with tofu; they'll just think it's delicious.
Ingredients
8 Servings
Preparation
Step 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.
Step 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.
Step 3
Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Serve with bread.
Do Ahead
Step 4
Tofu cream can be made 1 day ahead. Cover and chill.
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Reviews (4)
Back to TopWe love the salad, the first time I made it, I made it as written. I've tried a few substitutions for the tofu and it still tastes great. I've tried sour cream and cream fraiche, both were just as good! Other variations that I have tried include add arugula just before serving and also adding watermelon. It's the perfect little surprise. The first time I made it I served with seared scallops for a light summer meal. Huge hit! Another reader commented that it tasted and looked too much like soy sauce, I decreased the amount by half and it seems to be OK.
jm83422p
Southampton, NY
9/5/2016
Loved the dressing and have used it on other salads as well. Big hit. Only changes added the dressing directly to the salad and have sometimes added a green - kale or lettuce. Delicious and my kids love it.
ellafgannon
Fairfax, CA
9/12/2015
this looked so pretty that I made the tofu cream because I was thinking of taking it to a potluck. It tastes too much like tofu and soja sauce and is surely not as bright white as in the picture (has a kind of a nasty brownish tint. gross). will definitely not use the cream, but the rest of the salad tastes good.
deesh
columbus, OH
8/22/2015
This was a hit with everyone. It was delightful , seasonal blend of fruit and vegetable. Easy to make and I didn't make any changes to the recipe.
kfant
San Francisco, CA
7/26/2015
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