Pea Spread with Smoky Marinated Tofu
This is a super special St.Patrick’s day, or anytime spread. I love taking fabulous chefs’ recipes and making them plant-based, SOS (salt, oil, sugar) free and all around healthier. The original recipe is Yotum Ottolenghi’s Pea Spread with Smoky Marinated Feta, which calls for 2400 calories worth of oil. We substitute tofu for the feta and use just 1 tablespoon of oil to bloom the spices, along with chickpea liquid for the marinade. Although the recipe is not completely oil free, it’s really close, and will not sacrifice your health!
Add the peas, tarragon, mint, garlic, lemon zest and lemon juice, pinch of salt, (if using), and a bit of freshly ground black pepper to a food processor. Pulse a few times until it forms a coarse paste. Taste for seasoning, adding more lemon or pepper if necessary.
Spread the pea mixture onto a plate and top with the marinated tofu,* and a few tablespoons of the marinade. Add some of the garlic cloves and lemon strips. Then sprinkle the dish with ground cumin seeds.
You may not need to use all of the marinated tofu. Serve the leftovers on whole grain toast or add to a salad.