Tomato-Peach Salad with Tofu Cream

Ingredients

• 8 ounces silken tofu
• 4 T sherry vinegar, divided
• 4 T olive oil, divided
• 2 T shoyu, divided
• kosher salt and freshly ground black pepper
• 3 medium heirloom tomatoes, cut into 1" wedges
• 1 pint cherry tomatoes, halved
• 2 medium peaches, cut into 1/2" wedges
• 1/2 small red onion, thinly sliced
• 1/2 C fresh corn kernels (from 1 medium ear)
• 2 T chopped fresh tarragon
• 2 T chopped fresh cervil, plus sprigs for serving
• 3 slices thick grilled or toasted country-style bread, cut lengthwise into wide strips

Preparation

1. Blend tofu, 2 T vinegar, 1 T oil, and 1 T shoyu in a blender until light and smooth; season tofu cream with salt.
2. Whisk remaining 3 T oil, 2 T vinegar, and 1 T shoyu in a large bowl; season with salt and pepper.  Add tomatoes, peaches, onion, corn, tarragon, and chopped cervil and toss to combine.  Adjust seasoning if needed.
3. Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs.  Serve with bread

Note: tofu cream can be made 1 day ahead.  Cover and chill.