From Bon Appetit!
Ingredients
8 oz. silken tofu
4 tbsp. Sherry vinegar, divided
4 tbsp. olive oil, divided
2 tbsp. 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 c. fresh corn kernels (from 1 medium ear)
2 tbsp. chopped fresh tarragon
2 tbsp. chopped fresh chervil, plus sprigs for serving
3 slices thick grilled or toasted country-style bread, cut lengthwise into wide strips
8 oz. silken tofu
4 tbsp. Sherry vinegar, divided
4 tbsp. olive oil, divided
2 tbsp. 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 c. fresh corn kernels (from 1 medium ear)
2 tbsp. chopped fresh tarragon
2 tbsp. chopped fresh chervil, plus sprigs for serving
3 slices thick grilled or toasted country-style bread, cut lengthwise into wide strips
Directions
Blend tofu, 2 tablespoons of vinegar, 1 tablespoon of oil, and 1 tablespoon of soy sauce in a blender until light and smooth; season tofu cream with salt. Do this up to a day ahead, cover & chill.
Blend tofu, 2 tablespoons of vinegar, 1 tablespoon of oil, and 1 tablespoon of soy sauce in a blender until light and smooth; season tofu cream with salt. Do this up to a day ahead, cover & chill.
Whisk remaining 3 tablespoons of oil, 2 tablespoons of vinegar, and 1 tablespoon of 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.
Serves 8 as a side.
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