Miso tofu with ginger carrot purée and edamame

I made this with salmon and noodles too, but decided to make a vegan version. The vegan version is better in my opinion - not to slate my own recipes.

Recipe: Serves 2 as a light lunch;

THE CARROT PURÉE
2 carrots
1 garlic clove
1 fingertip sized piece ginger
1 large tsp miso paste
Splash milk
1 large tsp tahini

THE MISO TOFU
1/2 block tofu
1 tbsp miso
1 tsp honey
2 tbsp soy sauce

TOPPINGS
1/4 cup edamame
Fresh chilli
Coriander
Spring onions
Sesame seeds

Method

1. Mix the tofu marinade together in a small bowl.

2. Cut the tofu into cubes, then stir into the marinade and set aside.

3. Chop the carrot into slices and steam for about 5-10 minutes until it starts to go soft

4. Add the carrot to a blender with the purée ingredients and blend until a smooth paste forms - adjust to taste.

5. Grill/ fry your tofu for 4-5 minutes on each side.

6. Add the carrot purée to your plate, top with tofu, chilli, edamame, spring onions, coriander and sesame seeds.

Notes + Variations:

Make this more hearty by serving with steamed rice, or noodles.