Edamame and pea spread with five-spice tofu topper
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.
Each serving provides 626 kcal, 28.9g protein, 45.9g carbohydrate (of which 8.3g sugars), 39.1g fat (of which 5.4g saturates), 13.3g fibre and 1.53g salt.
Ingredients
For the spread
- 200g/7oz edamame beans
- 200g/7oz peas (fresh or frozen)
- 50²µ/1¾´Ç³ú tahini
- salt and freshly ground black pepper
For the tofu topper
- 150²µ/5½´Ç³ú 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
Method
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.