Cold Tofu Salad With Tomatoes and Peaches Recipe (2024)

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."

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

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.

Everyone out here like "substitute mozzarella!" yeah dude it's a TAKE on the caprese salad and classic Japanese hiyayakko. It's SUPPOSED to have these ingredients--tofu, sesame oil, etc. -- not Italian cheese lol. Redirect your mozzarella comments to Melissa Clark's caprese recipe and leave Hana Asbrink alone.

I made it as written, with tofu. For a healthy, easy, no-cook summer dinner, it was great. I did think the sesame oil overwhelmed the other flavors in the dressing; I would use a teaspoon next time. If you have family members who don't like tofu, this is not the recipe that will convert them. And I wouldn't serve it to company because it's kinda weird and the tofu doesn't hold together in pretty quenelles. But I would definitely make it again for myself when it's 90 out and I don't want to cook.

If you live in New York, there’s a place in Chinatown to makes fresh tofu in-house. It’s amazing and makes a huge difference in this dish.

Just go easy on the salt otherwise it is terrific

Fantastic! Made exactly as written and everyone loved it!!

A delightful re-imagining of the caprese salad. But it's probably only as good as your tomatoes and peaches. The soft, custardy tofu is an unexpected pleasure.

Great recipe, love the contrast of sweet, tart and umami. Interesting vegan replacement using tofu (which I love) instead of traditional mozzarella for this. I did use maple syrup instead of sugar, and added a sprinkle of roasted mixed seeds on top for a bit of texture. Thanks for the recipe!

Great vegan salad. If you use quality tomatoes and peaches, cheese isn’t “needed” (I’m sure others here beg to differ).

Delicious and inventive recipe. Just a few teaspoons of the marinade will do. It is essential, as a previous commenter suggested, to leave the silken tofu refrigerated in a clean dishtowel for several hours before assembling the salad. Doing so allows excess water to drain off, concentrates and thus brings out the subtle nuttiness of the tofu, and makes it possible to form more visually-appealing spoonfuls.

Ricotta may be too runny, but I bet mozzarella balls or — sigh — heavenly burrata would be grand!

I made this with almond "ricotta" and it was delicious. Also added some aleppo pepper flakes.

Buy a “tofu press” instead of using paper towels to squeeze the water out. A tofu press is quick, clean, and re-useable.

As a fan of both caprese salads and hiyayakko I was thoroughly skeptical about this recipe but intrigued enough to try it... and this was a winner. Sweet, salty, silky, and cold. Perfect for a hot summer day! I read the comments and agree that cheese is always great, but I'm also happy to report that the tofu deserves its place in this recipe - it allows the flavours of the tomatoes and stone fruits to pull through beautifully.

Made this dish for a summer dinner on a warm night and it was perfection. Easy to make and was so delicious. I agree with other comments- best made with peaches and tomatoes at peak ripeness in the summer.

I like the traditional caprese better but this was a nice change up. I liked the dressing with the peaches better than the tomatoes. The tofu, the dressing, and especially the peaches went really nice together - tasty, will make again.

It was excellent. I made the mistake of tossing the salad. The tofu then turns to crumbles, of course. If you’re gentle with it, it will stay in lovely globs.

Made this today and it was a big success; it's a fantastic way to showcase really great in-season produce. The dressing was a hit and I would double the amount if I made this again, everybody wanted to drizzle more on their plates at the table.

SO delicious! And I’m not vegan or even vegetarian. I used absolutely ripe nectarines and dry-farmed early girl tomatoes , with TJs “regular’ tofu, (it wasn’t actually silken, just medium tofu.) Only drained it for the time it took to cut up the fruit. Satisfying dinner with rice cakes on the side (Lundberg with tamari and seaweed )

We all love this. Tonight we added really delicious cantaloup; it's also nice with corn kernels.

I did not like the consistency of the silken tofu. Local Laurie Ann peaches and Jersey tomatoes were delicious. Very easy to put together.

Fabulous! Served with a little cold whole wheat spaghetti on side and used nectarines instead.

So tasty! As with all salads, the fresher and riper the ingredients (peaches, tomatoes and herbs best from farmers market or your garden, if they’re in season), the better. Supermarket produce may not yield the same results. I added cold cooked farro for a grain. However— it’s acidic, and might temporarily might bring on some heartburn if you’re prone to it. That said, something well worth managing through in exchange for an amazing and satisfying summer salad!

It's good, but nothing to write home about. The peaches need to be ripe or cling free. Removing the pits is a challenge. The dressing is nice, but I'd double it next time. I omitted the mint and doubled the basil, because I do not like mint. Overall, it's 3, maybe 4 stars at best.

I didn't care for the combination of tomatoes and peaches. The dressing was strangely good on peaches, but I can think of things I would much rather do with a peach, when the season for ripe local peaches is so short. I agree with those who thought the tofu was too flavorless in this dish. For me, it didn't soak up enough of the dressing during the prep and meal time – maybe if it were marinated longer it would be better.

Excellent summer recipe. Made as directed except used regular tofu instead of silken because that’s all the store had. For the tofu, I used a press to squeeze out some extra water and then ripped it into pieces and marinated it for about 15 minutes in the sauce. If ended up absorbing some marinade so would be better to double if you do this. Will make again with silken tofu.

This was awesome. Just drain and wrap tofu in towel for an hour or two, then remove from towel and chill. I liked the dressing just the way it's written, at least so far. We liked smaller peach slices, more like 1/2". The only addition/substitution I would make (for my portion only) would be to add chopped shiso leaves with the other herbs, or instead of the mint. It can take a lot of salt, though you have to be a little careful, but maldon is perfect. And pepper is awesome; pepper - peach

fabulous as is on a 90degree day