In the heat of summer when the peaches are great this is a nice departure from a caprese salad. We change it from Basil, Tomato and Mozzarella to Mint, Peach and Tofu. Balsamic, olive oil black pepper and flaky salt is the only addition it needs. If you are not comfortable charring the peaches it is great as is, but adding that smoky char to it really makes the dish.
Ingredients
- 14 ounces silken tofu
- 1 Lemon zest and juice
- 2 to 3 ripe medium peaches
- Flaky sea salt
- 2 tablespoons fresh mint leaves
- 1 cup balsamic vinegar
- 2 tablespoons olive oil
Instructions
- Set up blender and put in silken tofu, lemon zest and juice. Blend until smooth, put in container and put in fridge to keep cool.
- Pick your mint and reserve
- Put 1 cup balsamic vinegar into a pot and reduce over high heat until ¼ cup remains, about 30 minutes
- Cut peaches in quarters. Heat up cast iron pan. Once it starts to smoke ad tablespoon oil and sear peaches. Cook for 90 seconds on a side, until they look burnt.
- Spoon tofu mixture onto platter
- Arrange grilled peaches on tofu
- Place mint on peaches
- Drizzle balsamic reduction over everything and flaky sea salt like Maldon or Jacobson
- Serve as is