Tofu & Tomatoes for Flamingo Estate
October 12, 2026
In this Recipe
Ingredients
TOFU & TOMATOES
Tomatoes 1½ cups, chopped
Zaru Tofu 2 tablespoons
Ajo Blanco 1 tablespoon + 1 teaspoon
Seed Granola ¼ cup (a handful)
Shallot Vinaigrette 2 tablespoons + 1 teaspoon
Fresh Lemon Juice A few drops, plus more to taste
Parsley, Mint, and Tarragon ½ cup loosely packed, picked
Maldon Salt A pinch
AJO BLANCO
Marcona Almonds ¾ cup
Almond Milk ¾ cup
Neutral Oil ⅔ cup
Champagne Vinegar 1 tablespoon, to taste
Salt To taste
SHALLOT VINAIGRETTE
Olive Oil ½ cup + 1 tablespoon
Dijon Mustard 1 tablespoon + 1 teaspoon
Sherry Vinegar 3 tablespoons + 1 teaspoon
Shallots, Finely Chopped ½ teaspoon
Fine Salt A pinch
Steps
- TOFU & TOMATOES
- Place about a quarter of the Zaru tofu in the bottom of your serving bowl. This tofu is incredibly soft, which is what makes it so special. Don’t worry about making it pretty, we’re going to cover it up anyways. You can do free form chucks, or one big slice and break it up around the bottom of the bowl.
- On top of the tofu, spoon on some ajo blanco on top of each of the tofu pieces. It should fully cover but not fill up the whole bottom of the bowl. Then spring with Malden.
- Destem and cut the tomatoes into bite size pieces. In a mixing bowl season with generous salt, a little lemon juice, and a couple tablespoons (I think?) of shallot vinaigrette. Mix very vigorously. You want some, but not all, of the juices to come out of the tomatoes to then emulsify with the shallot vinaigrette. With these juices and the shallot vinaigrette you’ve now created a defacto tomato shallot vinaigrette. Always taste your food. Some days tomatoes are acidic and some days they aren’t. If they’re not acidic let’s add some more lemon juice. If it tastes good to you, go ahead and spoon it on top of the tofu and ajo blanco. You’ll have some liquid left in the bowl. Resist the temptation to board it over the tomatoes - it’s too powerful. Instead, reserve for a fun and incredibly tomato driven punchy salad dressing.
- Next is my holy trinity of herbs: Parsley, Mint, and Tarragon. Pick just the leaves, no stems please. You’re going to really tear these up aggressively. Use your hands. A knife won’t unlock the fragrance. You’ll want to do this just before serving. Spread them evenly across the dish. You should smell the fragrance of the freshly torn herbs emanating off the place.
- Final step: Granola. Sprinkle evenly across the top and enjoy. This dish is best eaten right after it’s been made.
- AJO BLANCO
- Note: This isn’t really an ajo blanco. It started as an Ajo Blanco but then we removed the garlic, but we couldn’t think of a better name. So here we are.
- Blend the almonds and almond milk until very smooth, then gradually add the oil with the blender running. Season with Champagne vinegar and salt.
- SHALLOT VINAIGRETTE
- Whisk together the mustard, vinegar, and salt. Slowly whisk in the olive oil, then stir in the shallots.
Cook a meal for someone you love
