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This tomato nectarine salad with tofu cream has plenty of juicy, sweet tomatoes, nectarines and watermelon involved.

Tomato Nectarine Salad with Tofu Cream

This tomato nectarine salad with tofu cream is the perfect summer lunch, with plenty of fresh produce and protein-rich tofu.
Course Lunch, Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 people
Calories 143 kcal

Ingredients

  • 8 oz silken tofu
  • 1 tsp sesame oil
  • 1/2 tsp fish sauce
  • 4 T Sherry vinegar
  • 2 T soy sauce
  • 3 T extra virgin olive oil
  • 2 slices from a large watermelon
  • 4 medium heirloom tomatoes can mix up what kind of tomatoes, sliced
  • 2 medium nectarines pitted and sliced
  • 1/2 cup corn kernels fresh is best but frozen can work in a pinch
  • fresh basil, fresh mint, toasted sliced almonds, crumbled feta for serving

Instructions

  1. Blend the tofu, sesame oil, fish sauce, 2 T vinegar and 1 T soy sauce in a blender until smooth; season with salt.
  2. Whisk the olive oil, 2 T vinegar, and 1 T soy sauce in a large bowl; season with salt. Add the produce and toss to combine. Adjust the seasoning if needed.
  3. Cut rounds out of the watermelon so that they're similar in size to the tomato and nectarine slices. I recommend using the rim of a cup, or a cookie cutter, though a knife and a steady hand could work if you're confident. I find it easiest to have thick slices of watermelon and then cut them to the right thickness once you have the diameter you want.
  4. Swipe the tofu cream on a platter and arrange the salad on top. Garnish with the herbs, almonds and feta.

Recipe Notes

Adapted slightly from Ari Kolender of Leon's Oyster Shop (Charleston, SC) via Bon Appetit, July 2015.

If you don't want to plate the salad like this, you can use 1 cup cubed watermelon, which is much easier than getting cross sections of the watermelon, and then cutting circles out of that.

This serves about 8 as an appetizer with a serving size similar to what's pictured, or about 3-4 for lunch. Calorie count is calculated for 8 servings.