Beetroot With Hazelnuts And Whipped Tofu

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Whipped Tofu With Beetroot, Hazelnuts And Pomegranate Molasses

Prep time: 10 MinTotal time: 10 Min

This whipped tofu makes a perfect, creamy, high protein base for the pile up of delicious pile of veggies that goes on top. Beetroot, hazelnut and pomegranate are one of my favourite combinations and make this speedy, easy summery dish a complete meal.

Ingredients

• 500g cooked beetroot
• 50g hazelnuts (or sub for almonds)
• 1-2 chillies
• 3-4 tbsp pomegranate molasses (or sub for balsamic glaze)
• 300g sugar snap peas

Instructions

Whipped tofu:

1. 300g medium firm tofu (the type that comes in a box of water)
2. 3 tbsp lemon juice
3. 1 tbsp nutritional yeast
4. 1 tbsp olive oil
5. 1 tsp white miso
6. ½ tsp salt
7. Pepper

1. Add all of the whipped tofu ingredients to a small food processor or a high speed blender and blend until smooth. Taste and adjust the seasonings as you like.
2. Toast the hazelnuts in a dry pan on medium heat until golden and roughly chop.
3. Finely slice the chillies and slice the sugar snap peas on the diagonal into thin strips.
4. Drain and cut the beetroots into uneven, bite sized pieces. Place it into a small bowl and dress with a little olive oil and season well with salt and pepper.
5. To serve, spoon the whipped tofu onto a large platter, top with the beetroot, sugar snaps, chilli and hazelnuts. Drizzle the pomegranate molasses over the top and some extra olive oil. Tear over the mint leaves.