Supercharged Edamame Pesto with Pan-Fried Tofu by @deliciouslyella
2 servings
🌱
100 g
Edamame Beans
🌱
100 g
Peas
🥬
2 handfuls
Spinach
🌿
1 handful
Basil
🌰
2 handfuls
Pine Nuts
🧂
2 tbsp
Nutritional Yeast
🫒
6 tbsp
Olive Oil
🍱
1 block
Firm Tofu
Preparation Steps
Step 1/3
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.
Step 2/3
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.
Step 3/3
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.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
400 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Cooking
5 minutes
Overall
15 minutes
Difficulty
Level
Easy (1/4)
Steps
3 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@deliciouslyella
Origin
Cuisine
Fusion
Geographic
N/A, Global
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos