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To make the cherry dressing, mix all ingredients together until combined.
For the whipped tofu, blend tofu, white soy, lemon juice and salt with a hand blender while simultaneously adding sesame oil.
To make the salad, cut the tomatoes into irregular shapes. The less ripe the tomato, the thinner you will want to slice them.
In a bowl, lightly season all the tomatoes with salt and let sit for 1–2 minutes. Meanwhile, thinly slice the cherries and pick the leaves from the tarragon.
Pipe in a very generous amount of the whipped tofu with a piping bag in the middle of your serving bowl. If you don't have a piping bag, a spoon will work also.
Assemble tomatoes in the bowl around the tofu.
Add your cherry dressing liberally; the sweetness is going to help pump up the natural umami flavours of the tomato and also balance the acidity.
Add a sprinkling of crispy shallots everywhere, except the whipped tofu
Add your tarragon leaves and sliced cherry circles on top of the tomatoes.