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Whipped miso tofu with courgette, pea and mint
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2 handfuls podded fresh peas (or about 100g frozen)
2 tbsp extra virgin olive oil, plus extra to serve
½ x 25g pack mint, roughly chopped
½ lemon, juice
500g firm tofu
90g white miso
25ml olive oil
1. Bring a pan of salted water to the boil and add the peas. Turn off the heat and allow to cool in the water; drain just before serving. Meanwhile, whizz all the ingredients for the miso tofu with a pinch of salt in a food processor or blender until silky-smooth (add 60-80ml water, vegetable stock or shiitake soaking liquid from another recipe if need be).
2. Coat the whole courgettes in the oil, season with salt and barbecue (or grill), turning regularly, until charred. Cut on an angle into 0.5cm-thick slices.
3. Spread the miso tofu over a large plate and top with the courgettes and peas. To serve, drizzle over more oil and finish with the mint, a squeeze of lemon juice and a grind of black pepper.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (6) 1152kJ
This recipe was first published in April 2018.