This recipe was prepared using the Braun MultiQuick 9 Hand blender with the 1.5 cup chopper, blending wand and beaker.
- 2 scallions, cut into 4 pieces
- 1 small shallot, peeled
- 1 tbsp olive oil
- 1 cup fresh peas
- 1 cup vegetable broth
- ½ tsp salt, or to taste
- ¼ cup fresh cilantro
- 7 oz silken tofu
- Black pepper, to taste
- Using the Braun MQ9 Hand blender with the 1.5 cup attachment and chopping blade, chop scallions and shallot.
- Heat olive oil in a saucepan over medium heat. Add chopped scallions and shallot and sauté for about 3 minutes or until softened. Add peas, vegetable broth and salt and cook for about 3 to 5 minutes on high until most of the liquid has been absorbed. Stir in the cilantro. Remove from heat and let cool to room temperature.
- Once cooled, add mixture to the beaker attachment along with the tofu. Using the blending attachment, blend until smooth. Season with pepper. We love this protein packed spread as a sandwich spread for tempeh, roasted red peppers and melted vegan cheese. You can also use it as a dip.