Crushed Peas on Sourdough Toast with Akoori and Coriander

Lactose Free

Lactose Free








2 tbsp olive oil

1 small onion, finely sliced

1 large garlic clove, crushed

½ tsp turmeric

1 tsp ground cumin

1 tsp sweet smoked paprika

250g extra firm tofu, well drained and patted dry

100g cherry tomatoes, halved

sea salt flakes

freshly ground black pepper

½ small bunch of coriander, chopped

2 slices of sourdough, toasted

For the crushed peas:

400g peas, defrosted

4 tbsp olive oil

a small handful of parsley, leaves removed and chopped

a small handful of fresh mint, leaves removed and chopped

sea salt flakes

freshly ground black pepper

To serve:

coriander leaves


Heat 2tbsp oil in a frying pan over a medium heat and gently fry the onion for 6-8 minutes or until slightly browned. Mix the turmeric, cumin, and paprika into the onions, add the garlic and cook gently for a further minute.

Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add this to the frying pan and fry gently for 3 minutes.  Turn up the heat and add the tomatoes, season with a little salt and pepper and cook for 5 minutes more until they begin to soften. Stir the coriander through the mixture and check the seasoning.

Meanwhile, put the peas into the bowl of a food processor and, using the pulse button, blitz them lightly, taking care not to blitz them to a purée, as it is important to retain as much of the texture as possible.

Gently heat 4tbsp of oil in another pan and then add the crushed peas, chopped herbs, some salt and pepper and stir well. Cook the crushed peas over a medium heat for 3-4 minutes then taste and adjust the seasoning if necessary.

To serve, place the warm crushed peas on the sourdough slices, top with the tofu mixture, some of the Indian tofu scramble and scatter over some coriander leaves.

Serve immediately.

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