Peach, Corn, and Tomato Salad on Tofu Ricotta
15min
4 pers.
10min
Extra firm tofu
Lunches and dinners
Less than 30 minutes
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
- 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. - 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. - 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. - 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.
