Ingredients

• 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

Instructions

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. Do Ahead Tofu cream can be made 1 day ahead. Cover and chill.
5. Tofu cream can be made 1 day ahead. Cover and chill.