Tomato Peach Salad With Tofu Cream Recipes

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Tomato-Peach Salad with Tofu Cream image

Recipe From epicurious.com

Provided by Ari Kolender

Categories     Salad     Tomato     Kid-Friendly     Dinner     Lunch     Peach     Tofu     Corn     Spring     Summer     Healthy     Bon Appétit     South Carolina     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 13



Cold Tofu Salad With Tomatoes and Peaches image

Sweet, savory and refreshing for summer's hottest days, this is the salad to make when tomatoes and peaches are at their prime, on the verge of bursting. Inspired by Italian caprese salad and Japanese hiyayakko, it features juicy, ripe wedges of peaches and tomatoes seasoned with flaky salt, which draws out their juices to mingle with soy-balsamic dressing and creamy silken tofu. Top the salad with a shower of fragrant basil and mint, a nod to the shiso that often accompanies hiyayakko, and a few cranks of black pepper. Be sure to spoon the umami-rich dressing (the best part!) over the tomatoes, peaches and tofu so that it pools at the bottom of the serving platter.

Recipe From cooking.nytimes.com

Provided by Hana Asbrink

Categories     dinner, lunch, vegetables

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13



Tomato Peach Salad with Basil image

This is super-quick and simple. The basil puree is easy to make, and the water from the leaves allows you to use less oil.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 6



Tomato and Peach Salad With Whipped Goat Cheese image

Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.

Recipe From cooking.nytimes.com

Provided by Alexa Weibel

Categories     salads and dressings, vegetables, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

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  • Put the serranos in a small heatproof bowl. In a small saucepan, bring 1/2 cup of water to a boil with the vinegar, sugar and 1/2 teaspoon of salt, stirring to dissolve the sugar. Pour the brine over the serranos and let stand for 15 minutes, until cooled to room temperature.
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  • 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.
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