• Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Accompaniment

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

  1. Using the Braun MQ9 Hand blender with the 1.5 cup attachment and chopping blade, chop scallions and shallot.
  2. 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.
  3. 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.

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