37K views · 2.3K reactions | Today we’ve got it spread on toast with pan-fried tofu, helping you get 30g protein in this easy meal. By @deliciouslyella Recipe: Here’s what you need for the pesto: * 100g frozen edamame beans, defrosted * 100g frozen peas, defrosted * 2 large handfuls of spinach * Handful of basil * 2 handfuls of pine nuts * 2 tablespoons nutritional yeast * 6 tablespoons olive oil And this is what to do: 1. Quickly blanch the edamame and peas. Then drain and place all of the ingredients in a food processor or blender and add a generous pinch of salt; pulse for 10 seconds until evenly combined. If you prefer a smooth pesto, continue blitzing until smooth (if you’re using a blender, you may need a splash more olive oil). Season to taste with salt and pepper. 2. If you’re not using the pesto straightaway, transfer to a clean jar and cover with a little extra olive oil, then seal and store in the fridge for up to 5 days. 3. If you want to serve on toast with tofu like we have, simply cut 1 block firm tofu lengthways into slices. Put some oil into a large frying pan over a high heat. Once hot, add your tofu and fry for 3 minutes until golden, then flip and do the same on the other side. #plantbaseddiet #veganvitamin #veganeats #vegancommunity #vegan_veganfood | Vegan Food Recipes