Edamame and pea spread with five-spice tofu topper
This vibrant edamame and pea spread blends tender greens with tahini for a smooth, velvety toast topping. Crispy tofu seasoned with five-spice powder and soy sauce, along with toasted sunflower seeds, adds an irresistible savoury crunch. It makes a delightful, nutrient-packed brunch or light lunch.
Ingredients
- Olive Oil50 ml
- Soy Sauce15 ml
Instructions
6 steps- 1
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.
- 2
To make the topper, preheat the oven to 180C/160C Fan/Gas 4.
- 3
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.
- 4
Spread the mixture out on a lined baking tray and bake for 25 minutes until the mixture has dried and become charred in places.
- 5
Spread the blended edamame mixture over the base of a serving platter. Pile the tofu mixture on top.
- 6
Serve with a drizzle of olive oil and the toasted flatbreads.
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
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