Edamame and pea spread with five-spice tofu recipe
 This super simple mixture comes together effortlessly. It is packed with umami flavours and is a great source of protein from the seeds and tofu. Edamame is one of the highest protein legumes with bags of gut-health supporting fibre. Each serving provides 626 kcal, 28.9g protein, 45.9g carbohydrate (of which 8.3g sugars), 39.1g fat (of which 5.4g saturates), 13.3g fibre and 1.53g salt. 200g/7oz edamame beans200g/7oz peas (fresh or frozen)50g/1¾oz tahinisalt and freshly ground black pepper 200g/7oz edamame beans 200g/7oz peas (fresh or frozen) 50g/1¾oz tahini salt and freshly ground black pepper 150g/5½oz sunflower seeds, soaked in boiling water for 20 minutes200g/7oz extra firm tofu, drained and coarsely grated or crumbled2 tbsp olive oil, plus extra to serve1 tbsp Chinese five-spice powder2 tbsp soy sauce2 tbsp tomato puréeflatbreads or sourdough bread, toasted, to serve 150g/5½oz sunflower seeds, soaked in boiling water for 20 minutes 200g/7oz extra firm tofu, drained and coarsely grated or crumbled 2 tbsp olive oil, plus extra to serve 1 tbsp Chinese five-spice powder 2 tbsp soy sauce 2 tbsp tomato purée flatbreads or sourdough bread, toasted, to serve Method To make the spread, place the edamame beans and peas in a saucepan of boiling water and simmer for 3 minutes to soften. Scoop out with a slotted spoon and transfer to a blender or food processor. Add 50ml/2fl oz of the cooking water and the tahini. Season with salt and pepper and pulse to a rustic green spread. Set aside.To make the topper, preheat the oven to 180C/160C Fan/Gas 4. Roughly blend the soaked sunflower seeds in a blender or food processor to break them up slightly. Place the blended seeds in a bowl with the tofu, oil and five-spice powder and mix thoroughly. Combine the soy sauce and tomato purée in a small bowl. Add to the tofu mixture and mix well. Spread the mixture out on a lined baking tray and bake for 25 minutes until the mixture has dried and become charred in places.Spread the blended edamame mixture over the base of a serving platter. Pile the tofu mixture on top. Serve with a drizzle of olive oil and the toasted flatbreads. To make the spread, place the edamame beans and peas in a saucepan of boiling water and simmer for 3 minutes to soften. Scoop out with a slotted spoon and transfer to a blender or food processor. Add 50ml/2fl oz of the cooking water and the tahini. Season with salt and pepper and pulse to a rustic green spread. Set aside. To make the spread, place the edamame beans and peas in a saucepan of boiling water and simmer for 3 minutes to soften. Scoop out with a slotted spoon and transfer to a blender or food processor. Add 50ml/2fl oz of the cooking water and the tahini. Season with salt and pepper and pulse to a rustic green spread. Set aside. To make the topper, preheat the oven to 180C/160C Fan/Gas 4. To make the topper, preheat the oven to 180C/160C Fan/Gas 4. Roughly blend the soaked sunflower seeds in a blender or food processor to break them up slightly. Place the blended seeds in a bowl with the tofu, oil and five-spice powder and mix thoroughly. Combine the soy sauce and tomato purée in a small bowl. Add to the tofu mixture and mix well. Roughly blend the soaked sunflower seeds in a blender or food processor to break them up slightly. Place the blended seeds in a bowl with the tofu, oil and five-spice powder and mix thoroughly. Combine the soy sauce and tomato purée in a small bowl. Add to the tofu mixture and mix well. Spread the mixture out on a lined baking tray and bake for 25 minutes until the mixture has dried and become charred in places. Spread the mixture out on a lined baking tray and bake for 25 minutes until the mixture has dried and become charred in places. Spread the blended edamame mixture over the base of a serving platter. Pile the tofu mixture on top. Spread the blended edamame mixture over the base of a serving platter. Pile the tofu mixture on top. Serve with a drizzle of olive oil and the toasted flatbreads. Serve with a drizzle of olive oil and the toasted flatbreads.