Stewed peas with smoked tofu and spring onion

Ingredients

For 1 serving

• Peas200 g
• Smoked tofu150 g
• Spring onions3
• Tomato passata80 g
• Whole wheat bread40 g
• Extra virgin olive oil1 tablespoon
• Parsley5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

In season: April – June

Method

1. Dice the smoked tofu into about 1 cm cubes; thinly slice the spring onions, keeping some of the green aside.
2. Heat the oil in a saucepan over medium-high heat and fry the tofu for 5 minutes, stirring, until crisp and golden.
3. Lower to medium heat, add the spring onions and soften them for 2–3 minutes, until tender.
4. Add the peas, the tomato passata and half a glass of water; cover and cook over medium-low heat for 12 minutes, until the peas are tender and the sauce has reduced.
5. Season with salt and pepper, finish with chopped parsley and the reserved spring onion greens and serve with the wholemeal bread, toasted if you like.