Recipe Inspiration

Ingredients...

x10 Slices of Seeded Sourdough

500g Cooked peas

1 Lemon

50g Fresh spinach

10g Chopped mint

20g Chopped parsley

400g Firm Tofu

10g Essential Cuisine Indian Inspired Tikka Seasoning 

10g Chopped chives

400g Carrot

50ml Oil

10g Essential Cuisine Asian Miso Base

10g Essential Cuisine Street Food Chef Spicy Persian Style Seasoning

Method...

1. Make the peacamole by blending the cooked peas with the lemon juice and zest, spinach & mint. Blend until a guacamole texture is formed.

2. For the roasted carrot chips. Leave the skin on and cut them into large chips. Coat in the oil, Asian Miso Base & Spicy Persian Style Seasoning and bake in the oven on 180° for 20-25 minutes until soft and crispy.

3. Whilst the carrots are cooking. Toast off the sour dough and make the tofu scrambled egg. Make the scrambled tofu by crumbling the tofu and pan frying with the remaining oil and Indian Inspired Tikka Seasoning. Add the chopped parsley and chives at the last minute.

4. Serve by topping the toasted sour dough with the peacamole, roasted carrot and scrambled tofu.

5. (Top with optional greens and crispy onions).