Whipped Tofu Cream with Tomato Confit

Instructions

1. 1

   Halve all the cherry tomatoes and place them in a bowl. Peel the garlic clove and crush it flat with the side of your chef's knife blade.

   

   Tip: Crushing the garlic whole rather than mincing allows it to infuse the oil with perfume without burning in the hot pan.
2. 2

   Heat a skillet over medium heat and add a drizzle of olive oil (1 tsp). Tip in the tomatoes and crushed garlic, season with a pinch of salt, and cook for 4 to 5 minutes, stirring occasionally, until the tomatoes collapse and release their juices.

   

   Tip: Cook just until the skins burst and soften; preserve that concentrated, syrupy pan juice.
3. 3

   Scrape the tomatoes and all their warm pan juices into a bowl and set aside. Keep warm while you prepare the whipped cream.

   

   Tip: That syrupy liquid is liquid gold—never drain it away.
4. 4

   Into the blender, add the ingredients in this exact order: first a drizzle of olive oil (1 tbsp) on the bottom, then the drained firm tofu, crumbled vegan feta, barley miso, and salt and pepper.

   

   Tip: Pouring oil beneath the solids lubricates the blender blades and kickstarts the emulsion instantly.
5. 5

   Blend until roughly combined. Stop, scrape down the sides of the pitcher with a rubber spatula, then add the second drizzle of olive oil (1 tbsp) and blend on high until completely smooth, light, and whipped.

   

   Tip: Adding the olive oil in two separate stages is what whips the soy proteins instead of merely puréeing them into a dense paste.
6. 6

   Spread the chilled cream across a serving plate using the back of a spatula or spoon to create a thick, generous bed with gentle swirls and a shallow well in the center.

   
7. 7

   Spoon the warm tomato confit and all its warm pan juices directly over the cool whipped cream. Finish with fresh basil leaves, cracked black pepper, and a thin thread of extra virgin olive oil. Serve immediately with warm crusty bread.

   

   Tip: The temperature contrast between steaming, acidic tomatoes and chilled savory cream is the soul of this dish.