Hemp Seed Crusted Tofu Steaks with Miso Veggies & Edamame Mint Purée

Edamame Mint Purée

Ingredients
1½ cups edamame (I use frozen and defrost with hot water)
2 generous handfuls fresh mint leaves
lemon juice (start with 2tbsp and adjust to taste)
½ avocado (add more for extra creaminess)
Salt & pepper, to taste

Method
Add all ingredients to a blender and blend until smooth
Taste and adjust lemon juice, salt, and avocado for desired flavour and texture.

Hemp-Crusted Tofu Steaks
1 block extra-firm tofu
2 tbsp cornflour
4 tbsp oat milk
3 tbsp breadcrumbs
2 tbsp hemp seeds
1 tbsp black sesame seeds

Method
Slice tofu into thick steaks.
In one bowl, whisk together cornflour and oat milk to form a smooth batter.
In another bowl, combine breadcrumbs, hemp seeds, and sesame seeds.
Dip each tofu steak into the batter, then into the crumb mixture to coat.
Shallow-fry in a little oil or air-fry until golden and crispy.

Miso-Coated Veggies
Ingredients
½ cucumber
1 carrot
1 red pepper
4 radishes
2 spring onions

Miso Dressing
2 tsp heaped white miso paste
4 tbsp light soy sauce
4 tbsp sesame oil
⅔ tsp maple syrup
Juice of ⅔ lime

Method
Use a vegetable peeler to slice cucumber, carrot, and pepper into long ribbons. Thinly slice radishes and spring onions.

Whisk together all dressing ingredients until smooth.

Toss veggies with the dressing just before serving.

To serve: spoon the puree on to a place, top with the veggies and tofu, and sprinkle over some spring onions.