Black-Eyed Peas with Smoked Tofu

Chef Tripti

A hearty black-eyed pea dish with smoked tofu, wild garlic and lemony tahini yoghurt for a smoky, satisfying and nutritious plant-forward meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Side Dish

Cuisine World cuisine

Servings

Rinse the black-eyed peas, then soak them overnight or for at least 4 hours.
Roughly chop the wild garlic, then blitz to a rough purée.
Peel and roughly chop the onion.
Drain the soaked black-eyed peas and transfer them to a pot.
Add the bay leaf, peppercorns, chopped onion, salt, vegetable stock and olive oil. Cover, bring to the boil, then reduce the heat and simmer for 15 minutes.
When the peas are tender enough to crush easily between your fingers, stir in the wild garlic purée and cook for a further 15 minutes. Lightly crush some of the peas with the back of a spoon to thicken the sauce.
Finish with lemon juice to taste.

While the peas are cooking, make the tofu marinade. In a bowl, combine 1 tablespoon of olive oil with the lemon zest, juice of half the lemon, salt, Aleppo pepper and za’atar.
Cut the tofu into cubes, add to the marinade and toss well to coat.
Heat the remaining olive oil in a frying pan over a medium-high heat. Once hot, cook the tofu in batches until browned and lightly crisp on all sides.
Set aside until ready to serve.

In a bowl, mix the tahini with lemon juice until smooth.
Stir in the yoghurt, then add a splash of water to loosen to a smooth, spoonable consistency. Add a little more water if needed.

Spoon the black-eyed peas into bowls, then top with the tahini yoghurt and smoked tofu.
Finish with pickled red onion, if using, and serve hot with rice, quinoa or bread.

Keyword comfort food, Fibre, High Protein, Plant protein, Smoked tofu, vegan, Wild garlic