Fava bean purée with grilled tofu and broccoli

Ingredients

For 1 serving

• Dried fava beans50 g
• Tofu120 g
• Broccoli200 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Rosemary2 g
• Chili pepper0.3
• Saltto taste

Contains: soy,

In season: October – March

Method

1. Rinse the dried split broad beans and put them in a pot with cold water to cover by about three fingers; bring to the boil, skim and simmer over low heat for 45 minutes, stirring often, until they collapse. Add hot water if they get too dry.
2. Meanwhile cut the tofu into slices about 1 cm thick, pat dry with kitchen paper and season with chopped rosemary and a pinch of salt.
3. In the last 15 minutes bring a small pan of salted water to the boil and cook the broccoli florets for 5 minutes, until tender but still bright green; drain.
4. Heat half the oil in a pan over medium heat with the crushed garlic and chilli for a minute, add the broccoli and sauté for 3 minutes, until well flavoured.
5. Heat a griddle or ridged pan over high heat and grill the tofu for 3 minutes per side, until golden-striped.
6. Mash the broad beans with a whisk or stick blender with the salt and remaining oil into a smooth purée, and plate the purée with the broccoli and grilled tofu.