Tomato Nectarine Salad with Tofu Cream


Despite moving away from Indian food and back to California style cooking, I still wanted to have vegetarian food be part of my weekly menu so I decided on a veggie heavy salad with some tofu and egg to up the protein.
I've never made a savory silken tofu sauce before but have tried silken tofu in a sweet applications and know it works great for puddings. So I decided to give this savory version a try and honestly, it's not bad. It adds a nice thick sauce to the salad that you can use tomato and nectarine wedges to sop it up. Or serve the salad with some grilled bread if you're feeling indulgent!


Tomatoes and summer fruit salads are classic for a reason. The sight acidity of the tomatoes balances out the sweetness from the fruit and adding raw corn kernels add a nice crunchy texture to the salad. The tarragon leaves add a nice licorice-y flavor that, in my opinion, is key to this salad. If you really hate that flavor profile, you can add basil instead which is another sweet herb.

Recipe adapted from Bon Appetit
Makes 4 servings

Ingredients:
16 oz silken tofu
4 tbsp white wine vinegar
4 tbsp olive oil divided use
6 tbsp balsamic vinegar, divided use
3 medium heirloom tomatoes, cut into wedges
1 pint cherry tomatoes, halved
3 medium nectarines, cut into wedges
Kernels from 1 ear of corn
1/2 small red onion, sliced thinly
12 sprigs of tarragon, leaves picked
salt and pepper
4 hard boiled eggs


Procedure:
Blend tofu, white wine vinegar, 2 tbsp olive and 2 tbsp balsamic vinegar till a smooth puree forms. Taste to see if it needs salt. Add any if needed. This cream can be made a day ahead and refrigerated.
Toss the tomatoes with the nectarines, corn, red onion and tarragon leaves. Drizzle 4 tbsp balsamic vinegar and 2 tbsp oil along with salt and pepper (to taste). Toss well. Smear the tofu cream onto four salad bowls and divide the salad between the bowls. Add a hard boiled egg cut into wedges to each bowl and serve.

Comments

  1. The tofu cream sounds really intriguing. Whereas I might normally serve this mix of fruits and veggies with hummus or Greek yogurt flavored with lemon and chives, you now have me thinking tofu cream is the way to go. ;)

    ReplyDelete

Post a Comment