Edamame Pesto with Pan-Fried Tofu
Ingredients
Pesto
- 100g frozen edamame beans, defrosted
- 100g frozen peas, defrosted
- 2 large handfuls of spinach
- Handful of basil
- 2 handfuls of pine nuts
- 2 tablespoons nutritional yeast
- 6 tablespoons olive oil
Tofu
- 1 block firm tofu
- Oil for frying
Preparation
Quickly blanch the edamame and peas. Then drain and place all of the ingredients in a food processor or blender and add a generous pinch of salt; pulse for 10 seconds until evenly combined. If you prefer a smooth pesto, continue blitzing until smooth (if you’re using a blender, you may need a splash more olive oil). Season to taste with salt and pepper.
Storage
If you’re not using the pesto straightaway, transfer to a clean jar and cover with a little extra olive oil, then seal and store in the fridge for up to 5 days.
Serving
If you want to serve on toast with tofu like we have, simply cut 1 block firm tofu lengthways into slices. Put some oil into a large frying pan over a high heat. Once hot, add your tofu and fry for 3 minutes until golden, then flip and do the same on the other side.
