Tomato-Peach Salad With Tofu Cream

• 8 ounces silken tofu
• 4 tablespoons Sherry vinegar, divided
• 4 tablespoons olive oil, divided
• 2 tablespoons soy sauce, divided
• Kosher salt, freshly ground 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 cup fresh corn kernels (from 1 medium ear)
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons chopped fresh chervil, plus sprigs for serving
• 3 thick slices grilled or toasted country-style bread, cut lengthwise into wide strips

1. 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.
2. 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.
3. Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Serve with bread.
4. Tofu cream can be made 1 day ahead. Cover and chill.

silken, sherry vinegar, olive oil, soy sauce, kosher salt, heirloom tomatoes, cherry tomatoes, peaches, red onion, fresh corn kernels, tarragon, fresh chervil, bread

Taken from www.epicurious.com/recipes/food/views/tomato-peach-salad-with-tofu-cream-56389709 (may not work)