CHARACTERISTICS

Extra-Firm Tofu Lunches and Dinners Less Than 30 Minutes

Peach, Corn, and Tomato Salad on Tofu Ricotta

SERVINGS

4

PREPARATION

15 min

COOKING

10 min

The perfect summer recipe! Bursting with juicy peaches, sweet corn, and sun-ripened tomatoes, this colourful salad is a celebration of peak-season produce. Paired with a creamy tofu ricotta base and a bright, honey-kissed vinaigrette, it’s a light yet satisfying dish that’s ready in minutes and full of flavour.

NUTRITIONAL VALUES

Click here to see the nutrition facts table

Ingredients

Preparation

Ingredients

  • 4 ripe peaches, cut into wedges
  • 3 ears of corn, husked and cooked
  • ¼ cup of thinly sliced red onions
  • 1 tomato, cut into wedges
  • 1 cup of cherry tomatoes, halved
  • 3 tbsp of fresh basil, chopped

Dressing

  • ¼ cup of olive oil
  • 3 tbsp of white wine vinegar or white balsamic vinegar
  • 2 tbsp of liquid honey
  • 1 tsp of salt
  • Ground black pepper, to taste

 

Tofu Ricotta

  • ½ block of Soykei extra-firm tofu
  • 3 tbsp of lemon juice
  • 1 tbsp of olive oil
  • 2 garlic cloves
  • Salt and pepper, to taste

Preparation

  1. Prepare the Tofu Ricotta:
    • In a blender or food processor, add the tofu, lemon juice, olive oil, garlic cloves, salt, and pepper.
    • Blend until smooth and creamy. Set aside.
  2. Prepare the Salad:
    • Cook the ears of corn in a pot of boiling water for 7-10 minutes. Cool under cold water, then cut the kernels off the cobs.
  3. Prepare the Dressing:
    • In a separate bowl, combine the olive oil, white wine or balsamic vinegar, honey, salt, and pepper. Mix well to emulsify the dressing.
  4. Assemble the Salad:
    • In a large bowl, mix the peach wedges, cooked corn kernels, thinly sliced red onions, tomato wedges, halved cherry tomatoes, and fresh basil.
    • Pour the dressing over the salad in the bowl. Gently toss to coat all the ingredients with the dressing.
    • Spread the tofu ricotta on a serving plate and place the salad on top of the tofu ricotta.
    • Garnish with a few fresh basil leaves.

Ingredients

Dressing

  • ¼ cup of olive oil
  • 3 tbsp of white wine vinegar or white balsamic vinegar
  • 2 tbsp of liquid honey
  • 1 tsp of salt
  • Ground black pepper, to taste

 

Tofu Ricotta

  • ½ block of Soykei extra-firm tofu
  • 3 tbsp of lemon juice
  • 1 tbsp of olive oil
  • 2 garlic cloves
  • Salt and pepper, to taste

Preparation

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Where to buy Soykei tofu