Edamame and pea spread with five-spice tofu topper
Description
This super simple mixture comes together effortlessly. It is packed with umami flavours and is a great source of protein from the seeds and tofu. Edamame is one of the highest protein legumes with bags of gut-health supporting fibre.
Ingredients
- 200g/7oz edamame beans
- 200g/7oz peas (fresh or frozen)
- 50g/1¾oz tahini
- salt and freshly ground black pepper
- 150g/5½oz sunflower seeds, soaked in boiling water for 20 minutes
- 200g/7oz extra firm tofu, drained and coarsely grated or crumbled
- 2 tbsp olive oil, plus extra to serve
- 1 tbsp chinese five-spice powder
- 2 tbsp soy sauce
- 2 tbsp tomato purée
- flatbreads or sourdough bread, toasted, to serve
Directions
- To make the spread, place the edamame beans and peas in a saucepan of boiling water and simmer for 3 minutes to soften. Scoop out with a slotted spoon and transfer to a blender or food processor. Add 50ml/2fl oz of the cooking water and the tahini. Season with salt and pepper and pulse to a rustic green spread. Set aside.
- To make the topper, preheat the oven to 180C/160C Fan/Gas 4.
- Roughly blend the soaked sunflower seeds in a blender or food processor to break them up slightly. Place the blended seeds in a bowl with the tofu, oil and five-spice powder and mix thoroughly. Combine the soy sauce and tomato purée in a small bowl. Add to the tofu mixture and mix well.
- Spread the mixture out on a lined baking tray and bake for 25 minutes until the mixture has dried and become charred in places.
- Spread the blended edamame mixture over the base of a serving platter. Pile the tofu mixture on top.
- Serve with a drizzle of olive oil and the toasted flatbreads.
