Cold Tofu Salad With Tomatoes and Peaches

By Hana Asbrink

Published July 19, 2021

  • Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff.
Media 1 of 1
Total Time
20 minutes
Rating
4(1,621)
Comments
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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. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

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Ingredients

Yield:4 to 6 servings

FOR THE SALAD

  • 12 to 14 ounces silken tofu, chilled

  • 2 to 3 ripe medium peaches

  • 3 to 4 ripe medium tomatoes

  • Flaky sea salt

  • ¼ cup packed fresh basil leaves

  • 2 tablespoons fresh mint leaves

  • Black pepper

FOR THE DRESSING

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon unseasoned rice vinegar

  • 1 tablespoon toasted sesame oil

  • 2 teaspoons soy sauce

  • 1 teaspoon granulated sugar

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

12 grams carbs; 175 calories; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 3 grams fiber; 505 milligrams sodium; 7 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

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Ratings

4 out of 5
1,621 user ratings
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Comments

HK

Don't get why people are suggesting "make it with cheese instead." Of course you could, but the author states the recipe is "inspired by Italian caprese salad and Japanese hiyayakko" which uses tofu. This dish is an invitation to try tofu in a way you may have not before. Everyone knows cheese is amazing, but suggesting cheese here is like reading a recipe for vegan meatballs and saying, "try this, but make it with meat."

MainLineMike

For all of you advocating cheese in lieu of silken tofu, there are a couple of things to consider: cheese has substantially more fat than tofu, cheese is an animal product taking the recipe out of the vegan realm and cheese creates potential lactose issues for some eaters. Just saying.

Lucy

made as written but used maple syrup instead of sugar and added roasted chickpeas and some micro greens. amazing...an explosion of yummy flavors

Marianne

I made the classic error of trying to make a simple recipe more complicated. I read the comments and tried to doll up the silken tofu adding a bunch of ingredients that weren’t necessary. This is a recipe that blooms in its simplicity. Fresh tomatoes, peaches, silken tofu, all salted and covered in an Asian vin

Mark

What dish would you suggest eat it with to make a full meal? Neither rice nor bread seems right.

Fatima

Made as written. I thought the sesame oil was a bit overpowering. Next time I’ll reduce or completely omit. Otherwise, I enjoyed.

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