Best 4 Tomato Peach Salad With Tofu Cream Recipes
With its sweet and savory flavor combination, tomato peach salad with tofu cream is a refreshing and healthy dish that is suitable for any occasion. Whether you are looking for a light lunch or a side dish for dinner, this salad is sure to impress with its vibrant colors and delicious flavors. Tofu cream adds a creamy and tangy element to the salad, balancing out the sweetness of the tomatoes and peaches.
Check out the recipes below so you can choose the best recipe for yourself!
TOMATO-PEACH SALAD WITH TOFU CREAM
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
Steps:
- 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.
- 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.
- 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.
COLD TOFU SALAD WITH TOMATOES AND PEACHES
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.
Provided by Hana Asbrink
Categories dinner, lunch, vegetables
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare the tofu: Carefully drain the tofu in its packaging, then remove the tofu. Gently wrap it with paper towels or a clean kitchen towel to absorb excess moisture and set it on a plate.
- Meanwhile, prepare the peaches and tomatoes: Pit and cut each peach into 1-inch-thick wedges, then core and cut each tomato into 1-inch-thick wedges. Place tomatoes and peaches on a serving platter, pouring any tomato or peach juices from the cutting board over the dish. Season generously with flaky sea salt to draw out juices.
- Remove the tofu from the paper towels and place it back on the plate. Using a large spoon, scoop out tofu mounds onto the tomatoes and peaches. Season tofu with flaky sea salt.
- Prepare the dressing: In a small glass jar, combine dressing ingredients, cover and shake to combine. Spoon 4 tablespoons of the dressing over the tomatoes, peaches and tofu. Extra dressing can be served alongside.
- Just before serving, stack together the basil and mint leaves and roughly chop. Top the salad with chopped herbs and black pepper. Serve immediately, taking care to spoon extra dressing and juices from the bottom of the platter.
TOMATO-PEACH SALAD
Steps:
- Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.
- See all 50 Simple Salads
TOMATO PEACH SALAD
Light and refreshing summer salad! Ripe tomatoes and peaches are delicious on their own, but even better together in this colorful combination. I adapted a recipe from Cooking Light Magazine to have a bolder taste from earthy arugula and sweet corn off the cob. I can't get enough corn during the summer, and leave it uncooked for crunch, but cooked is fine if you prefer. The sweetness of the fruits balance the bitterness of the arugula, though if you still don't like the bite, the salad is plenty good without!
Provided by Erin KG
Categories Corn
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Slice the tomatoes and peaches into wedges, about 1/2 inch thick. Slice the red onion into very thin strips.
- 2. Use a sharp knife to remove the corn from the cob.
- 3. Combine tomatoes, peaches, red onion, and corn in a bowl.
- 4. Combine vinegar, oil, and honey with a dash of salt and pepper and mix well. Drizzle this over the fruit and give it a toss to coat. Add more salt/pepper to taste.
- 5. Layer a serving plate with the arugula, and top with the coated fruit.
- 6. Chop the green onion and basil, and sprinkle over your salad along with the feta crumbles before serving.
Nutrition Facts : Calories 241.5, Fat 8.2, SaturatedFat 3, Cholesterol 13.4, Sodium 276, Carbohydrate 39.9, Fiber 7.1, Sugar 25.5, Protein 8.2
Tips:
- Use ripe, in-season tomatoes and peaches. This will ensure the best flavor in your salad.
- Choose a firm tofu for the cream. This will help it hold its shape and not become too watery.
- If you don't have time to make the tofu cream, you can use a store-bought vegan cream cheese or sour cream.
- Add a little bit of heat to the salad with some chopped chili peppers or red pepper flakes.
- Garnish the salad with fresh herbs, such as basil, cilantro, or mint.
Conclusion:
This tomato-peach salad with tofu cream is a refreshing and flavorful summer salad that is perfect for a light lunch or dinner. The combination of sweet tomatoes, juicy peaches, and creamy tofu is sure to please everyone at your table. So next time you're looking for a healthy and satisfying salad, give this one a try!
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