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Tomato-Peach Salad with Tofu Cream


  • 8 ounces silken tofu
  • 4 tablespoons Sherry vinegar, divided
  • 4 tablespoons olive oil, divided
  • 2 tablespoons soy sauce, divided
  • Kosher salt and freshly ground black pepper
  • 3 medium heirloom tomatoes, cut into 1-inch wedges
  • 1 pint cherry tomatoes, halved
  • 2 medium peaches, cut into ½-inch wedges
  • ½ small red onion, thinly sliced
  • ½ cup fresh corn kernels (from 1 medium ear)
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh chervil, plus sprigs for serving
  • 3 slices thick grilled or toasted country-style bread, cut lengthwise into wide strips

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