Favourite recipes: Chickpea tofu with creamy avocado and sundried tomato pesto

This is a new favourite in our house!

Burmese Chickpea Tofu recipe (soy free tofu) {vegan + dairy free + gluten free}

 

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Very lightly adapted from this recipe which was sourced from The Burmese Kitchen: Recipes from the Golden Land

Author: Jennifer Schmidt

Ingredients

• 1 cup chickpea flour (garbanzo bean flour /besan flour)
• 1 tsp salt
• ¼ tsp ground turmeric (optional)
• 3 cups water, divided
• neutral flavoured oil such as canola, sunflower (safflower)

Instructions

1. Place the chickpea flour in a bowl along with the salt and turmeric (if using). Whisk to combine. Add 1½ cups of water and whisk until smooth.
2. Lightly oil 20cm (8 inch) x 20cm (8 inch) square baking dish or cake tin.
3. Bring the remaining 1½ cups of water to a boil. Reduce the heat to medium-high and add the chickpea flour and water mixture. Whisk over the heat until the mixture becomes really thick and glossy. This should take about 8 minutes.
4. Pour immediately into the prepared baking dish and leave to cool at room temperature for at least 1 hour. The longer it sits, the more water will drain out of the tofu and the firmer it will get.

(I let the tofu sit for a few hours, pressed it, cubed it, and then baked it for 25min at 400 deg to crisp the edges)

CREAMY SUNDRIED TOMATO & AVOCADO PESTO

 

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Ashley Melillo | Blissful Basil

Recipe type: Pasta, Sauce, Main

Serves: 3-4

Ingredients

• 1 avocado, pitted and peeled
• ½ cup sliced sundried tomatoes
• ¼ cup packed basil leaves
• 2 garlic cloves, peeled
• 2 tablespoons fresh lemon juice
• ¼-1/2 teaspoon sea salt or to taste
• ¼ teaspoon red pepper flakes

Optional Garnishes

• basil
• drizzle of olive oil
• sprinkle of malden sea salt

Instructions

1. Begin by soaking the sundried tomatoes in warm water for 10-15 minutes to soften. Drain and set aside. (I used jarred sundried tomatoes so I was able to bipass this step)
2. Add the avocado, sundried tomatoes, basil, garlic, lemon juice, sea salt, and red pepper to a food processor. Process for 2-3 minutes or until smooth.
3. Add your cooked noodles to a large bowl, pour the sauce over the noodles, and toss to coat. If your noodles are sticking, add in some of the pasta water 1 tablespoon at a time.